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Roasted Garlic Soup
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Roasted Garlic Soup

1 h 15 minServes 4Nutri-Score C€€
from @goodfooddiscoveries11 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • garlic (whole heads, top sliced off)Produce3 pieces
  • olive oil (for drizzling and cooking)Pantry45 ml
  • onion (chopped)Produce1 piece
  • potato (peeled and diced)Produce1 piece
  • vegetable stockPantry800 ml
  • heavy creamDairy150 ml
  • butterDairy30 g
  • thyme (fresh leaves)Spices2 g
  • saltSpices5 g
  • black pepper (ground)Spices2 g

per serving

Nutrition

211kcal

Carbs
16 g
Proteins
2 g
Fat
16 g
Adapt tools

what you’ll use

Tools

  • Oven
  • Baking dish
  • Stockpot
  • Immersion blender

step by step

Method

  1. Roast the garlic

    • Preheat the oven to 200 °C.
    • Slice the tops off the garlic heads, drizzle with olive oil and wrap or place in a baking dish.
    • Roast until the cloves are soft and golden.
    Step 1

  2. Soften the vegetables

    • Melt the butter with a little olive oil in a stockpot.
    • Add the onion and potato and cook until softened.
    • Add the thyme and stir.
    Step 2

  3. Simmer the soup

    • Squeeze the roasted garlic cloves into the pot.
    • Pour in the vegetable stock and simmer until the potato is tender.
    • Season with salt and pepper.
    Step 3

  4. Blend and finish

    • Blend the soup until smooth with an immersion blender.
    • Stir in the cream and warm through without boiling.
    • Taste, adjust the seasoning and serve.
    Step 4
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