Creamy Roasted Garlic Soup with Toasted Bread

Warm Your Soul with This Incredibly Creamy Roasted Garlic Soup

There's a certain feeling that comes with November, isn't there? The air gets crisp, the sweaters come out, and my kitchen starts calling for cozy, comforting meals. As we get ready for the busy holiday season, I find a lot of gratitude in simple, warming recipes that feel like a hug in a bowl. And let me tell you, this Creamy Roasted Garlic Soup is pure comfort.

The secret is all in the roasting. When you roast garlic, it completely changes. That sharp, pungent bite softens into something sweet, nutty, and deeply savory. It gives this soup a rich flavor that is just perfect for a chilly evening. Paired with some crusty, toasted bread for dipping, it’s a simple meal that feels wonderfully special.

Ingredients You'll Need

• 3 whole heads of garlic
• 3 tablespoons olive oil, divided
• 1 large yellow onion, chopped
• 2 medium potatoes (about 1 lb), peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream (or full-fat coconut milk for a dairy-free option)
• 1 teaspoon fresh thyme leaves (or 1/2 tsp dried)
• Salt and freshly ground black pepper to taste
• 4 thick slices of crusty bread (like sourdough or a baguette)
• Fresh chives or parsley for garnish (optional)

Step-by-Step Instructions

1. Roast the Garlic

   Preheat your oven to 400°F (200°C). Slice off the top quarter-inch of each garlic head to expose the cloves. Place them on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt and pepper. Wrap them up tightly in the foil and bake for 40-50 minutes, or until the cloves are golden brown and very soft.

2. Build the Soup Base

   While the garlic roasts, heat the remaining 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the diced potatoes, broth, and thyme. Bring to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the potatoes are fork-tender.

3. Combine and Blend

   Once the garlic is done roasting and cool enough to handle, squeeze the soft, roasted cloves out of their skins and into the pot with the potatoes and onion. Use an immersion blender to blend the soup directly in the pot until it's completely smooth. Alternatively, you can carefully transfer the soup in batches to a regular blender and blend until creamy.

4. Finish and Season

   Return the blended soup to the pot over low heat. Stir in the heavy cream and let it gently warm through, but do not let it boil. Season generously with salt and pepper to your liking.

5. Toast the Bread

   While the soup is warming, toast your bread slices until they are golden and crisp. You can rub a raw garlic clove over the warm toast for an extra kick of flavor!

6. Serve and Enjoy

   Ladle the warm soup into bowls. Garnish with a sprinkle of fresh chives or parsley if you'd like. Serve immediately with the toasted bread on the side for dipping.

This is truly one of my favorite meals to welcome the colder months. It's simple enough for a weeknight but feels elegant enough to serve as a starter for a Thanksgiving meal. It’s a wonderful reminder of how a few simple ingredients can make something truly delicious.

I hope this recipe brings some warmth to your kitchen! What's your go-to cozy soup for this time of year? I'd love to hear about it in the comments below!

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