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Easy Roasted Garlic Soup

A creamy and comforting roasted garlic soup that is simple to make and delightful to taste.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 bulb bulb of garlic Fresh garlic is recommended.
  • 2 tablespoons olive oil Divided into two portions.
  • 1 medium onion, chopped
  • 4 cups vegetable or chicken broth Make sure it's halal-compliant if necessary.
  • 1 cup heavy cream Can substitute with coconut milk for a lower fat option.
  • Salt and pepper to taste
  • Fresh herbs for garnish (optional) Can include parsley or chives.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Slice the top off the bulb of garlic, drizzling it with 1 tablespoon of olive oil. Wrap it in aluminum foil and roast for about 30-35 minutes until soft and caramelized.
  2. While the garlic roasts, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, around 5-7 minutes.
  3. Once the garlic is done roasting, squeeze the cloves out of the bulb into the pot with the onions. Pour in the vegetable or chicken broth, bringing the mixture to a gentle boil.
  4. After about 10 minutes of simmering, use an immersion blender or transfer the mixture to a blender to puree until smooth. Be cautious with the hot liquid!
  5. Stir in the heavy cream, seasoning with salt and pepper to taste. Give it a gentle simmer for another 5 minutes to combine the flavors.
  6. Ladle into bowls and garnish with fresh herbs if desired. Enjoy your Easy Roasted Garlic Soup!

Notes

For a lower fat option, try using coconut milk instead of heavy cream. Make sure to roast the garlic until it becomes soft and caramelized; skipping this step can lead to a harsh garlic flavor. If you’re short on time, consider using store-bought roasted garlic for a quick flavor boost. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.