You will definetaly fall in love with this creamy roasted garlic soup.

Very good taste and nice aroma is given by garlic, which is previously baked in the oven. Baking in the oven is really a great technique for emphasizing the intensity of flavor in garlic and other vegetables. The length of baking depends a bit on the size of the head of garlic, so in the meantime you can check if it is already soft enough and if it is not, put it back in the oven.

I make sure to add some alcohol to the soup, which in my opinion makes a nice smell and emphasizes all the flavors, but don’t over do it. Potato thickens the soup nicely, but we keep in mind that to add a little less water at the beginning and add more at the end, if necessary.

Whenever possible I always add something to the soup that improves it. This time I baked bread cubes at home and added grated Parmesan cheese. We ate this soup at New Year’s Eve dinner and at that time I enriched it with a few drops of excellent truffle oil, which in my opinion went great with it. However, you can try other combinations to your liking.

Bon Appetit. 😉

Roasted Garlic Soup

Cook Time 1 hour 40 minutes
Servings 4 portions

Ingredients

  • 2 large garlic heads
  • Olive oil
  • 1 large onion
  • 2 potatoes (240 grams)
  • A twig of fresh parsley
  • Half a teaspoon of thyme
  • 0,5 deciliter of white wine
  • 2 tablespoons of cooking cream
  • Salt
  • Black pepper

Instructions

  • First we start baking garlic, which can be done days in advance too. Smooth the garlic head with your hands to peel the parts that are dry and then cut off the top of the head just a little so that the individual garlic clove looks out a bit. Place it on an aluminum foil, drizzle with olive oil and wrap in foil and put in an oven at 220 degrees Celsius for about 45 minutes. The garlic must be baked until soft so that it slips out of its shin when squeezed.
  • Once the garlic is baked, cool it, then squeeze the individual cloves with your fingers and put the garlic in a cup and discard the peel.
  • Then start cooking the soup. Peel and chop the onions and cook it on olive oil until translucent.
  • Peel the potatoes and cut into thin pieces and add to the onion. Stir in the twig of parsley, thyme, a little salt and pepper and pour in the wine. Cook for a few minutes, then add the roasted garlic and pour in half a liter of hot water and cook for 30 minutes.
  • We are looking at potatoes being very soft. Then mix up the soup to creamy texture, add the cream and cook for a few more minutes, taste it then add salt and pepper to taste.
  • Serve the soup with some add-ons such as baked bread cubes, parmesan.
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