A velvety, aromatic soup featuring slow-roasted garlic for rich, comforting flavor perfect for warming up.
# What You'll Need:
→ Vegetables
01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 0.5 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
→ Seasonings
08 - 0.5 teaspoon dried thyme
09 - 0.25 teaspoon freshly ground black pepper
10 - 0.5 teaspoon salt, or to taste
→ Garnishes
11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil
# How To Make:
01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool, then squeeze cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add chopped onion, celery, and carrot. Sauté for 5–7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper. Cook for 2 minutes while stirring continuously.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Use an immersion blender to purée the soup until smooth. Alternatively, transfer in batches to a countertop blender and process until desired consistency is achieved.
07 - Stir in heavy cream and heat gently for 2–3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls and garnish with chopped fresh parsley, croutons, or a drizzle of olive oil. Serve immediately while hot.
