Creamy Roasted Garlic Soup

Creamy Roasted Garlic Soup

You may think with this soup, practice more than 40 cloves of garlic. That's much garlic (3 whole heads of garlic) and is too intense and a soup only suitable for garlic lovers. And if you roast the garlic in the oven, it also gives a strong smell. It could be daunting, but that would be a shame because the taste of this roasted garlic becomes sweet and soft.

And together with the rest of the ingredients, you get a delicious, soft soup that will surprise your taste buds. Not because of an excessive garlic taste, although this soup has a hint of garlic, precisely the right combination with the thyme, the wine, and the cream. This is a recipe that you will enjoy many times over.

I love soups, but I always make them in soup season, the colder months (in summer, I'm more driven to lighter recipes). But this recipe is excellent in any season. It's so delicate.
If you like to make homemade soup, you will find delicious soup recipes on this page. Such as Hungarian Crockpot Beef Goulash soup, creamy Dutch asparagus soup with ham and egg, and radish cream soup.

What do you need for Roasted Creamy Garlic Soup?

To prepare this Creamy Roasted Garlic Soup, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Garlic - The seasoning of this soup. Raw garlic is spicy, slightly sweet, and aromatic. But when puffed, you're left with a subtle, soft garlic flavor.
• Olive oil - use extra virgin olive oil with a fruity flavor.
• Chicken stock - To add extra flavor to the soup. Of course, the best thing is homemade chicken broth, but if you don't have that, use a cube.
• White wine - Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The alcohol evaporates as the soup cooks. If you prefer not to use wine, replace it with ½ cup (100 ml) stock.
• Fresh Thyme - Fresh thyme has a full, slightly bitter, and somewhat sweet taste that combines well with garlic.
• Butter - To stew the garlic in the pan.
• Heavy cream - Gives a creamy taste to the soup.

How to prepare Soup with Roasted Garlic

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Cut the top of the garlic head and place it on the aluminum foil. Drizzle with some olive oil and a pinch of sea salt. Close the aluminum foil and put it on the baking sheet in the oven. Roast for one hour at 400 °F (200 °C). Remove from oven and let cool slightly.
2. Melt the butter and squeeze the roasted garlic cloves. Stir-fry for a minute on medium-high heat.
3. Add the wine and bring to a boil, then cook for 1 minute. Then pour in the broth and put the thyme sprigs in the pan. Bring to a boil again, reduce heat to low, and simmer for 15 minutes.
4. Remove the thyme from the pan. Use an immersion blender to purée the soup. Add the cream and let the roasted garlic soup heat up, but do not come to a boil. Season with salt and pepper. Ladle soup into bowls and serve immediately. 

This cream of garlic soup is delicious with focaccia with Basil and Parmesan cheese, and garlic butter.
Garnish with some fresh thyme leaves.