Roasted Garlic Velvety Soup (Printable)

Velvety, aromatic soup with slow-roasted garlic for rich, comforting flavor — perfect for boosting immunity and warming you up on chilly days.

# What You'll Need:

→ Vegetables

01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, adjusted to taste

→ Garnishes

11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Olive oil for drizzling

# How to Make It:

01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool slightly, then squeeze softened cloves from their skins and set aside.
03 - Melt butter in a large pot over medium heat. Add chopped onion, celery, and carrot, sautéing for 5-7 minutes until vegetables are softened.
04 - Add roasted garlic cloves, dried thyme, salt, and black pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour vegetable broth into the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée soup directly in pot until completely smooth. Alternatively, transfer to a countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Taste and adjust seasonings as needed.
08 - Ladle soup into bowls and serve hot. Top with chopped fresh parsley, croutons, or a drizzle of olive oil.

# Expert Tips:

01 -
  • The garlic transforms completely when roasted—no harsh bite, just pure, sweet, caramel-like richness that makes you feel like you're doing something deeply nourishing for your body.
  • It comes together faster than you'd expect, and somehow tastes like you've been cooking all day.
02 -
  • The roasting step is non-negotiable—raw or sautéed garlic will give you a completely different (and harsher) soup, so don't try to shortcut by skipping the oven.
  • If your soup breaks when you add the cream (looks separated or grainy), it usually means the heat was too high; low and slow is your friend here.
03 -
  • Don't skip the freshly ground black pepper at the end—it catches and highlights all those subtle roasted notes in a way pre-ground pepper simply cannot.
  • If you're nervous about blending hot soup, let it cool for 15 minutes first, or use a kitchen towel to hold the blender lid in place and blend slowly—safety always comes before speed.
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