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Creamy Roasted Garlic Soup (Cozy Comfort Food Recipe)
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Creamy Roasted Garlic Soup

Experience the velvety, sophisticated comfort of our Creamy Roasted Garlic Soup. By slow-roasting garlic heads until the cloves turn into a sweet, spreadable paste, we create a rich flavor base that is mellow yet deeply aromatic. Using potatoes for natural body instead of flour, this soup achieves a luxurious texture that is wholesome and restorative. It is the perfect gourmet-style starter or cozy lunch for chilly days, offering all the health benefits of garlic in a smooth, elegant, and crowd-pleasing bowl.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Modern American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 3 heads of garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 large onion, diced
  • 2 medium russet potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1/2 cup heavy cream
  • 1/4 cup grated parmesan cheese
  • Salt and black pepper to taste
  • Fresh parsley for garnish

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Slice the tops off the three heads of garlic to expose the cloves, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and caramelized.
  3. Once cooled, squeeze the roasted garlic cloves out of their skins into a small bowl.
  4. In a large pot, melt the butter over medium heat and sauté the onion until translucent.
  5. Add the cubed potatoes and vegetable broth to the pot, bring to a boil, then simmer until potatoes are fork-tender.
  6. Stir in the roasted garlic cloves.
  7. Use an immersion blender to process the soup until completely smooth.
  8. Stir in the heavy cream and parmesan cheese, heating gently over low heat.
  9. Season with salt and pepper to taste and serve warm with a sprinkle of fresh parsley.

Notes

For a lower-carb version, replace the potatoes with equal parts cauliflower florets. For a dairy-free version, use olive oil instead of butter, full-fat coconut milk instead of cream, and nutritional yeast instead of parmesan.