Creamy Roasted Garlic Soup (Printable Version)
Velvety soup blending roasted garlic, thyme, and a hint of chili oil for a soothing, flavorful meal.
# Ingredients Required:
→ Roasted Garlic
01 -
2 whole garlic heads
02 -
Olive oil
03 -
Sea salt
→ Garlic Chips and Chili Oil Drizzle
04 -
60 ml olive oil
05 -
2 garlic cloves, thinly sliced
06 -
1 teaspoon crushed red pepper
→ Soup Base
07 -
15 ml olive oil
08 -
15 g unsalted butter
09 -
1 medium potato, peeled and diced
10 -
1 small yellow onion, peeled and diced
11 -
10 fresh thyme sprigs
12 -
0.25 teaspoon salt
13 -
0.5 teaspoon crushed red pepper
14 -
0.5 teaspoon black pepper
15 -
500 ml chicken or vegetable broth
16 -
60 ml heavy cream
# Guide to Cooking:
01 -
Roast garlic heads in the oven until soft and caramelized, approximately 40 minutes at 180°C.
02 -
Fry thinly sliced garlic cloves slowly in olive oil with crushed red pepper until golden and crisp. Reserve the infused oil.
03 -
In a pot, heat olive oil and butter. Add diced onion and potato and sauté until softened, about 5 minutes.
04 -
Add salt, crushed red pepper, black pepper, thyme sprigs, and broth to the pot. Bring to a simmer and cook until vegetables are tender, about 30 minutes.
05 -
Squeeze the roasted garlic cloves into the pot, discard thyme, then blend the mixture until smooth using an immersion blender or food processor.
06 -
Stir in heavy cream and simmer briefly for 5 minutes to meld flavors.
07 -
Ladle soup into bowls and drizzle with reserved chili oil and garlic chips. Garnish with fresh thyme if desired.
# Extra Suggestions:
01 -
Roast the garlic heads in foil to maximize caramelization and sweetness.