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Here’s what you need to make creamy roasted garlic soup: - 2 heads of garlic - 2 tablespoons olive oil - 1 medium onion, diced - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream or coconut cream - Salt and pepper to taste - 1 teaspoon fresh thyme, chopped - Chives or parsley for garnish Each ingredient plays a key role in creating rich flavors. The garlic, when roasted, becomes sweet and soft. This gives the soup a deep, warm flavor. Olive oil adds a lovely richness. The onion and potatoes help create a creamy texture. Vegetable broth serves as a flavorful base. Heavy cream or coconut cream makes it silky smooth. You can adjust the salt and pepper to fit your taste. Fresh thyme adds a hint of earthiness. Garnishing with chives or parsley makes the soup look and taste fresh. Gather these ingredients before starting. It helps to have everything ready. You will enjoy the cooking process more when you have your ingredients prepared. - Preheat your oven to 400°F (200°C). - Cut the tops off the heads of garlic. This exposes the cloves. - Drizzle 1 tablespoon of olive oil over the garlic. - Wrap the garlic in aluminum foil to keep it moist. - Roast the garlic in the oven for about 30-35 minutes. The cloves will be soft and caramelized. - In a large pot, heat the remaining tablespoon of olive oil over medium heat. - Add the diced onion to the pot. Sauté for about 5 minutes until it turns translucent. - Next, add the diced potatoes to the pot. Stir well and cook for another 5 minutes. This helps the potatoes soften a bit. - Squeeze the roasted garlic cloves out of their skins. Add them to the pot. - Pour in the vegetable broth and add the thyme. - Bring the mixture to a boil, then reduce the heat to a simmer. - Cover the pot and let it simmer for about 15-20 minutes. Cook until the potatoes are tender. - Use an immersion blender to puree the soup until smooth. If you don't have one, carefully transfer the soup to a regular blender in batches. - Stir in the heavy cream or coconut cream and heat through. - Season with salt and pepper to taste. - Serve the soup hot. Garnish with chopped chives or parsley for a pop of color and flavor. To make this soup shine, use fresh garlic. Look for firm heads with tight skin. Avoid any with soft spots or green shoots. Fresh thyme adds a nice touch. You can use dried thyme if fresh is not available. Just remember to use less; dried herbs are stronger. A smooth soup feels nice in your mouth. Use an immersion blender for easy mixing. If you use a regular blender, do it in batches. Be careful with hot liquids; they can splash. Blend until it is silky and creamy, with no lumps. For a dairy-free option, swap heavy cream for coconut cream. This keeps the soup rich and smooth. You can also add a squeeze of lemon for brightness. If you want more depth, try adding a splash of soy sauce or tamari. This will enhance the flavors without using dairy. {{image_2}} You can add spices or other veggies to boost the flavor of your soup. For heat, try adding a pinch of red pepper flakes or smoked paprika. These spices add warmth and depth. If you want to sneak in more veggies, consider adding carrots or celery. They will blend well and add some sweetness. You can also include fresh herbs like basil or dill for a fresh twist. Just chop them and stir them in before serving. If you want a dairy-free or vegan option, use coconut cream instead of heavy cream. It gives the soup a rich, creamy texture without dairy. You can also try cashew cream, made from blended soaked cashews and water. This adds a nice nutty flavor and smoothness. If you prefer a lighter soup, use almond milk or oat milk. Just remember to adjust the seasoning since these milks are milder. To make your meal complete, pair the soup with crunchy bread or a fresh salad. A light green salad with vinaigrette balances the creaminess of the soup. For bread, try sourdough or a baguette, perfect for dipping. You can also serve it with a simple cheese platter. A few slices of cheese will add a salty note to the meal. Enjoy these pairings to enhance your creamy roasted garlic soup experience. Store any leftover soup in the fridge. Use airtight containers for best results. Make sure to cool the soup first before sealing it. This keeps the soup fresh and tasty. For freezing, portion the soup into smaller containers. Leave some space at the top. This allows the soup to expand without spilling. You can freeze it for up to three months. To reheat, use the stove for even warming. Pour the soup into a pot over medium heat. Stir often until it’s hot. You can also use a microwave. Heat in short bursts, stirring in between. This helps avoid hot spots and keeps the soup smooth. Yes, you can use regular cream. It will add richness to the soup. Coconut cream makes it dairy-free. The flavor will be slightly different. Coconut cream gives a hint of sweetness. Regular cream adds a more classic taste. Both options create a creamy texture. Choose what suits your diet and taste. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container. Look for signs of spoilage before eating. If it smells off or has mold, throw it out. Reheat it gently to enjoy its best flavor. Yes, this soup is great for meal prep. You can make it ahead of time. It freezes well too, so you can store it. Portion it into containers and freeze. Thaw it overnight in the fridge before reheating. This way, you have quick meals ready to go. In this blog post, we explored how to make a delicious garlic soup. We listed the simple ingredients you need and shared step-by-step instructions. You learned about tips for flavor, texture, and dietary needs. We also discussed variations, from spices to cream alternatives, and provided storage tips for leftovers. Now, you can enjoy making this soup your own. It’s easy, tasty, and perfect for sharing. Happy cooking!

Creamy Roasted Garlic Soup

Discover the ultimate comfort food with this creamy roasted garlic soup recipe! Packed with rich flavors from roasted garlic, potatoes, and fresh thyme, this dish is perfect for cozy nights. Whether you love dairy or prefer a dairy-free option, this versatile soup is a hit. Click through to explore the full recipe and impress your family with your culinary skills! #CreamyRoastedGarlicSoup #ComfortFood #SoupRecipes #Foodie
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Ingredients
  

2 heads of garlic

2 tablespoons olive oil

1 medium onion, diced

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream or coconut cream for a dairy-free option

Salt and pepper to taste

1 teaspoon fresh thyme, chopped (or ½ teaspoon dried thyme)

Chives or parsley, for garnish

Instructions
 

Preheat the oven to 400°F (200°C).

    Cut the tops off the heads of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap them in aluminum foil. Roast in the oven for about 30-35 minutes, until the cloves are soft and caramelized.

      In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

        Add the diced potatoes to the pot and stir well, cooking for another 5 minutes to soften slightly.

          Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the vegetable broth and thyme. Bring the mixture to a boil, then reduce to a simmer.

            Cover and let simmer for about 15-20 minutes, or until the potatoes are tender.

              Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer it to a regular blender in batches.

                Stir in the heavy cream (or coconut cream) and heat through. Season with salt and pepper to taste.

                  Serve the soup hot, garnished with chopped chives or parsley for color and flavor.

                    Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4