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Soup has an undeniable charm that warms both the body and soul, often serving as a culinary hug on chilly days. Among the myriad of soup varieties, creamy soups hold a special place in our hearts, offering richness and comfort in every spoonful. Today, we’re diving into the delightful world of creamy roasted garlic soup, a recipe that perfectly balances indulgence and ease. This soup is not only flavorful but also remarkably simple to prepare, making it an ideal choice for both novice cooks and seasoned chefs looking for a cozy dish.

Creamy Roasted Garlic Soup

Warm up with this deliciously creamy roasted garlic soup! Perfect for chilly nights, this comforting dish combines the rich flavors of roasted garlic, tender potatoes, and a splash of cream for that extra smoothness. Simply roast the garlic, sauté some onions, and blend it all together for an unforgettable flavor. Don't forget to garnish with fresh herbs and serve with crusty bread for the ultimate experience. Try it today for a cozy meal anyone will love!
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Ingredients
  

2 large heads of garlic

2 tablespoons olive oil

1 onion, chopped

2 medium potatoes, peeled and diced

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan option)

Salt and pepper, to taste

Fresh thyme or parsley, for garnish

Optional: a splash of lemon juice for brightness

Instructions
 

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast in the oven for about 30-35 minutes, or until the cloves are soft and golden brown. Let it cool slightly and then squeeze the roasted garlic cloves out of their skins into a bowl.

    Sauté the Vegetables: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

      Add Potatoes and Broth: Stir in the diced potatoes and continue to cook for another 5 minutes. Pour in the vegetable broth and bring to a boil. Reduce heat and simmer until the potatoes are tender, about 15-20 minutes.

        Blend the Soup: Once the potatoes are cooked, add the roasted garlic pulp to the pot. Use an immersion blender (or carefully transfer to a countertop blender) to blend the soup until smooth and creamy.

          Add Cream and Season: Return the blended soup to the pot (if using a countertop blender). Stir in the heavy cream, then season with salt, pepper, and optionally a splash of lemon juice for an extra tang. Heat through until hot but do not boil.

            Serve: Ladle soup into bowls and garnish with fresh thyme or parsley. Enjoy your cozy dish with crusty bread!

              Prep Time: 10 minutes | Total Time: 1 hour | Servings: 4-6