A velvety, aromatic soup featuring slow-roasted garlic for rich, comforting flavor — perfect for 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
→ Garnish
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 to 40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool slightly, then squeeze softened cloves from skins and set aside.
03 - Melt butter in large pot over medium heat. Add onion, celery, and carrot. Sauté for 5 to 7 minutes until softened.
04 - Add roasted garlic, dried thyme, salt, and black pepper to pot. Cook for 2 minutes while stirring constantly.
05 - Pour vegetable broth into pot. Bring to boil, then reduce heat and simmer for 10 minutes.
06 - Use immersion blender to purée soup until smooth, or transfer to countertop blender in batches and blend until desired consistency.
07 - Stir in heavy cream and heat gently for 2 to 3 minutes. Taste and adjust seasonings as needed.
08 - Ladle soup into bowls and garnish with chopped parsley, croutons, or drizzle of olive oil. Serve immediately while hot.
