Aromatic, velvety garlic soup brimming with roasted cloves, creamy potatoes, and fresh herbs for hearty comfort.
# Components:
→ Vegetables
01 - 2 large heads of garlic
02 - 1 medium yellow onion, diced
03 - 2 medium Yukon Gold potatoes, peeled and diced
04 - 2 stalks celery, chopped
05 - 1 medium carrot, chopped
→ Liquids
06 - 4 cups vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
→ Seasonings & Fats
08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
11 - Salt and freshly ground black pepper, to taste
→ Garnish
12 - 2 tablespoons chopped fresh parsley
13 - Crusty bread or croutons
# Method:
01 - Preheat oven to 400°F. Cut the tops off both garlic heads to reveal the cloves, drizzle with 1 tablespoon olive oil, wrap tightly in foil, and roast for 25 minutes until the cloves are tender and golden.
02 - While garlic roasts, heat the remaining 1 tablespoon olive oil in a large pot over medium heat. Add diced onion, chopped celery, and chopped carrot; sauté for 5 to 6 minutes until vegetables are softened.
03 - Add peeled and diced potatoes, thyme, bay leaf, and vegetable broth to the pot. Bring to a boil, reduce heat, and simmer for 15 minutes until potatoes are tender.
04 - Squeeze roasted garlic cloves from their skins directly into the pot. Remove and discard the bay leaf.
05 - Puree the mixture using an immersion blender, or transfer in batches to a blender, until the soup reaches a smooth consistency.
06 - Stir in milk and season with salt and freshly ground black pepper. Gently reheat without allowing to boil.
07 - Ladle hot soup into bowls, garnishing with chopped parsley and offering crusty bread or croutons if desired.
