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  • Writer's pictureGabriela Dmt

Roasted Garlic Cream Soup

Updated: May 25, 2022

This Roasted Garlic Soup is a smooth and creamy soup with a wonderful flavour, perfect for a cozy lunch or dinner! It is a vegetarian soup, easy to make, healthy and one of my favourite soups I have ever tasted.

Servings: 4

Prep time: 5 min

Cook time: 40min for the garlic

20 min for the soup

Total time: 60 min

What you need:

  • 10 garlic heads (unpeeled)

  • 200ml double cream

  • 500ml vegetable broth ( used 1 Knorr stock pot with 500ml water)

  • 2 carrots

  • 4 small potatoes

  • 1 onion

  • 2 tbsp butter

  • 1 tsp salt, pepper, parsley, chilli

  • 50g parmesan cheese

  • sun-dried tomatoes

What you do:

1. Preheat oven to 200°C.

2. Cut off top quarter inch of each garlic head, drizzle some oil and salt over the garlic heads, then wrap them in a small aluminium foil and place them in a small baking dish in the oven. Bake the garlic heads for about 40 mins.

3. In a large pot, melt 1 tablespoons of butter on medium-high heat. Add chopped onions, carrots, potatoes and salt and saute for about 4 minutes, stirring frequently to keep them from burning.

4. Add in 500ml of water with the vegetable stock and bring it to a boil (I like using the vegetable stock pot from Knorr) Reduce the heat to medium-low and cover the pot with the lid and cook for 15 minutes.

5. After 15 minutes add in the rest of the condiments: pepper, parsley, chilli and squeeze the garlic heads between your thumb and fingers to release garlic cloves into the pot and purée the soup using a hand blender until everything is smooth.

6. Once the soup is blended pour in the double cream and the shredded parmesan cheese, stirring occasionally for another 2 minutes.

7. Serve warm with croutons or bread and garnish with sun-dried tomatoes and a drizzle of olive oil.

" Nothing brings people together like good food. "



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