Easy Roasted Garlic Soup

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 1 hour 20 minutes

Ingrédients

8 medium waxy potatoes (about 1 kg), peeled and diced

2 shallots, peeled and halved

5 heads garlic, cut the tops off

Olive oil for drizzling

Salt and pepper to taste

1 tsp dried thyme

1 tsp dried rosemary

3 cups (750ml) chicken or vegetable broth (or more to desired consistency)

1 cup (250ml) heavy cream / double cream

crispy bacon or pancetta, crumbled

grated/shredded mild cheddar cheese

chopped parsley / dill / chives

fresh baguette

Instructions

Preheat your oven to 400°F (200°C).

Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.

Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.

Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.

Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.

Add chicken or vegetable broth and heavy/double cream.

Blend with a hand blender until smooth and creamy while vegetables are still hot. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.

Taste the soup and adjust with salt and pepper according to your preference.

Gently warm it on the stove over medium heat.

Ladle the roasted garlic soup into serving bowls.

Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!

Nutrition

• Calories: 610 cal