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- 2 whole heads of garlic - 2 tablespoons olive oil - 1 medium onion, chopped - 2 medium potatoes, peeled and diced - 4 cups vegetable broth - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped for garnish - Crusty bread, for serving This creamy roasted garlic soup brings warmth and comfort to any meal. Each ingredient plays a key role in making it rich and flavorful. This soup is high in vitamins and minerals. Garlic is known for its health benefits, like boosting the immune system. Potatoes give energy, while cream adds richness. I love to serve this soup with crusty bread. The bread soaks up the tasty broth. You can also pair it with a fresh salad. For a fun twist, try a sprinkle of cheese on top. This dish makes a cozy dinner or a tasty starter for guests. Want something extra? Add a drizzle of olive oil for a gourmet touch. Check out the Full Recipe for more details! - Preheating the oven Start by preheating your oven to 400°F (200°C). This gets the oven ready for the garlic. - Preparing the garlic for roasting Take the two whole heads of garlic. Slice the tops off gently. This helps the cloves roast well. Drizzle one tablespoon of olive oil over the exposed cloves. Wrap the garlic heads in aluminum foil to keep them cozy. Roast them in the oven for about 30-35 minutes. The cloves should become soft and caramelized. - Sautéing onions and potatoes While the garlic roasts, grab a large pot. Heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté for about 5-7 minutes. You want them to be soft and translucent. Next, stir in the diced potatoes. Cook for another 5 minutes, stirring often. - Incorporating roasted garlic and broth Once the garlic is ready, take it out of the oven. Squeeze the soft garlic cloves into the pot with the onions and potatoes. Then, pour in 4 cups of vegetable broth. Add one teaspoon of dried thyme for flavor. Bring the mixture to a boil. After boiling, lower the heat and let it simmer for about 15 minutes until the potatoes are tender. - Achieving the desired texture Use an immersion blender to blend the soup until it's smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender. This step makes the soup creamy and rich. - Adding cream and seasoning Stir in one cup of heavy cream or coconut cream for a dairy-free option. Season with salt and pepper to taste. Heat the soup for another 5 minutes, but don’t let it boil. Now, it's ready to serve! For more details, check the Full Recipe. Enjoy the warmth and comfort of this creamy roasted garlic soup! Choosing quality ingredients makes a big difference. Use fresh garlic. Look for heads that feel firm and heavy. Pick potatoes that are smooth and free of blemishes. Use good broth, too. Homemade broth adds great flavor. If you can, go for organic and local options. Roasting garlic is key to creating depth in the soup. Slice the tops off the heads of garlic. Drizzle them with olive oil. Wrap the garlic in foil before roasting. This helps the garlic become sweet and creamy. Roast it until it’s soft and golden. This takes about 30-35 minutes at 400°F (200°C). Serve this soup with crusty bread for the perfect match. A nice sourdough or baguette works well. If you enjoy wine, pair it with a light white wine. A Chardonnay or Sauvignon Blanc enhances the meal. Add a green salad for a fresh touch. Feel free to customize your soup. Add spices like paprika or nutmeg for warmth. Fresh herbs like rosemary or chives brighten the flavor. A squeeze of lemon juice can add a nice zing. Taste your soup as you go and adjust to your liking. Enjoy making it your own! {{image_2}} To make this soup vegan, swap heavy cream for coconut cream. Coconut cream adds a rich, creamy texture. It also brings a subtle sweetness that pairs well with roasted garlic. When you blend the soup, the coconut cream will give it a nice thickness. This choice makes the soup dairy-free and still super tasty. Adding herbs or spices can change the flavor profile of your soup. Try fresh basil or rosemary for a fresh twist. You can also add a pinch of red pepper flakes for some heat. If you like a little zest, a squeeze of lemon juice can brighten the soup. These small changes can make your creamy roasted garlic soup even more exciting. You can mix in other vegetables for added flavor and nutrition. Carrots or leeks work well with the garlic. These veggies blend nicely and add a sweet flavor. You could also try adding spinach or kale for a green touch. Just chop them finely and add them during the last few minutes of cooking. This way, they keep their color and nutrients while blending into the soup. For the full recipe, check out the detailed steps to create this rich and comforting dish. After enjoying your creamy roasted garlic soup, store any leftovers right away. Let the soup cool to room temperature. Then, pour it into an airtight container. It will stay fresh in the fridge for up to three days. If you want to save it longer, freezing is a great option. Freezing creamy soups can be tricky. To freeze this soup, let it cool completely. Then, transfer it to freezer-safe bags. Make sure to squeeze out as much air as possible. You can also use airtight containers. It will stay good in the freezer for up to three months. When you're ready to enjoy it, just thaw it in the fridge overnight. To reheat your soup, you can use a pot on the stove. Heat it over medium heat, stirring often. This helps keep the texture smooth. If the soup is too thick, add a bit of broth or water. You can also use the microwave. Just heat it in short bursts, stirring in between. Enjoy your creamy roasted garlic soup warm, just like fresh! For the full recipe, check out the section above. You can store this soup in the fridge for about three to four days. Make sure to keep it in an airtight container. This way, the flavors stay fresh and tasty. If you notice any off-smells or changes in color, it's best to toss it. Yes, you can make this soup ahead of time. It tastes even better the next day! Just store it in the fridge and reheat it when you're ready to serve. This dish is great for meal prep, as it saves you time during busy weeks. If you need a substitute for heavy cream, you have options! Here are a few great choices: - Coconut cream: This adds a rich flavor and is dairy-free. - Cashew cream: Blend soaked cashews with water for a smooth texture. - Almond milk: Use this for a lighter option, but it will change the soup's creaminess. You can mix these with a bit of olive oil to keep the richness. Absolutely! Homemade vegetable broth is a fantastic choice. It adds more flavor and freshness to your soup. Just make sure it's well-seasoned. If it's too salty, adjust the seasonings in your soup accordingly. Using your broth makes the dish even more personal and special. This blog post shares the joy of making creamy roasted garlic soup. You now know the key ingredients, like garlic, cream, and spices, and how to prepare each step. You learned tips for perfecting the soup and ideas for variations, like vegan options and add-ins. Proper storage and reheating can keep your soup tasty. Embrace your creativity in the kitchen and enjoy the delicious results! With these skills, you can share this warm, comforting dish with friends and family. Enjoy every spoonful!

Creamy Roasted Garlic Soup

Indulge in the rich, creamy goodness of Garlicky Dreams Cream Soup that elevates any meal! This comforting recipe combines roasted garlic, hearty potatoes, and fresh herbs to create a delightful bowl of flavor that will warm your soul. Perfect for chilly days, it's easy to make and pairs beautifully with crusty bread. Click through to explore this delicious recipe and make your kitchen smell heavenly!
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Ingredients
  

2 whole heads of garlic

2 tablespoons olive oil

1 medium onion, chopped

2 medium potatoes, peeled and diced

4 cups vegetable broth

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

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped for garnish

Crusty bread, for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    Slice the tops off the whole heads of garlic, exposing the cloves slightly. Drizzle with 1 tablespoon of olive oil and wrap them in aluminum foil. Roast in the oven for 30-35 minutes, or until the cloves are soft and caramelized.

      In a large pot over medium heat, add the remaining tablespoon of olive oil. Once heated, add the chopped onion and sauté for 5-7 minutes, until translucent.

        Stir in the diced potatoes and cook for another 5 minutes, stirring occasionally.

          Remove the roasted garlic from the oven and squeeze the soft garlic cloves out of their skins into the pot with the onions and potatoes.

            Pour in the vegetable broth and add the dried thyme. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the potatoes are tender.

              Using an immersion blender, blend the soup until smooth. Alternatively, you can carefully transfer the soup in batches to a blender to achieve a creamy texture.

                Stir in the heavy cream (or coconut cream) and season with salt and pepper. Heat through for another 5 minutes without boiling.

                  Serve the soup hot, garnished with fresh parsley and accompanied by crusty bread.

                    Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6