Cream Of Roasted Garlic Soup
Creamy roasted garlic soup features sweet roasted garlic, tender potatoes, leeks, and a rich cream base, perfect for comforting, flavorful dining for garlic lovers and soup enthusiasts.
Ingredients
- 2 large heads fresh garlic ⓘ
- olive oil ⓘ
- 1/4 cup butter
- 1/4 cup all-purpose flour ⓘ
- 1 small sweet yellow onion, diced ⓘ
- 1 bunch leeks, green part removed and diced ⓘ
- 2 medium potatoes, baked, skins removed
- 2 tablespoons cognac (optional) ⓘ
- 1 quart chicken stock ⓘ
- sourdough French bread cubes, several days old, sautéed in butter and garlic ⓘ
- 1 quart light cream ⓘ
- salt and white pepper ⓘ
Instructions
- Place garlic heads on a cookie sheet, sprinkle with olive oil, and bake in a 350°F oven for about 1 hour. Let cool.
- Cut off the end of each clove and squeeze out the contents; set aside.
- Saute diced onion and diced leeks in butter until tender and translucent.
- Stir flour into the onion and leek mixture until all butter is absorbed, and cook over low heat for 4-5 minutes, stirring constantly.
- Slowly add chicken stock, stirring with a wire whisk until smooth, and bring the mixture to a simmer.
- Process the baked potatoes in a blender or food processor until smooth.
- Add the processed potatoes to the soup, mixing thoroughly.
- Finish the soup by adding cognac (if using) and light cream, then season with salt and white pepper to taste.
- Heat thoroughly and serve immediately garnished with sautéed sourdough bread croutons.
Tips & Substitutions
For a richer flavor, roast the garlic longer until it's deeply caramelized. If fresh garlic is too strong, consider using roasted garlic paste as a substitute. For a vegetarian option, swap chicken stock for vegetable stock. This soup also pairs well with a sprinkle of fresh herbs like chives or parsley for added freshness.
Serving Suggestions
Serve this creamy garlic soup with a side of crusty bread or a light salad for a balanced meal. It also pairs beautifully with sautéed sourdough French bread cubes for added texture. For a complete dinner, consider serving alongside Chicken Salad Ham Rolls for a delightful contrast.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. If it thickens, you can add a splash of chicken stock or cream to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Roasted Garlic Soup contains roughly 6592 calories, with 53g protein, 310g carbohydrates, and 579g fat. It is an excellent source of iron (119% of the Daily Value), protein (107% of the Daily Value), and dietary fiber (71% of the Daily Value), and a good source of calcium and vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cream?
Yes, you can substitute light cream with half-and-half or whole milk for a lighter version. However, the soup's texture and richness may vary slightly, so adjust accordingly based on your preference.
Is there a way to make this soup vegan?
Absolutely! Use plant-based butter and substitute the cream with coconut cream or a non-dairy alternative. Ensure that the chicken stock is replaced with vegetable stock, and you’ll have a delicious vegan version of this soup.
How can I make this soup ahead of time?
You can prepare the soup up to the point of adding cream and cognac. Allow it to cool, then store it in the refrigerator. When ready to serve, reheat on the stovetop, add the cream, and season to taste for a fresh, warm bowl.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).