Did you know that roasting garlic at 400°F transforms its sharp bite into sweet caramel flavor? Two whole heads of roasted garlic disappear into this rosemary roasted garlic soup — silky, fragrant, and cozy. Cream-finished and served with toasted rustic bread, it’s Tuscan comfort in 50 minutes.
Ingredients List
Garlic: 2 whole heads garlic (about 24 cloves)
Olive oil: 3 tbsp + extra for drizzling
Aromatics: 1 large yellow onion diced + 2 medium russet potatoes diced (acts as thickener)
Roast garlic: 30 min. Sauté + simmer: 15 min. Blend + finish: 5 min. Total: 50 minutes.
Step 1 — Roast the Garlic
Preheat oven to 400°F. Slice tops off garlic heads; drizzle with olive oil; wrap in foil. Roast 30 min until soft + caramel. Squeeze cloves out.
Step 2 — Sauté the Aromatics
In Dutch oven, heat 2 tbsp olive oil. Sauté onion 5 min until soft. Add potatoes, rosemary, bay leaf, thyme; stir 2 min.
Step 3 — Add Roasted Garlic + Broth
Stir in roasted garlic cloves. Pour in broth; bring to gentle boil; reduce heat; simmer 15 min until potatoes are fork-tender.
Step 4 — Remove Herbs + Blend
Discard rosemary stems + bay leaf. Use immersion blender to puree until silky. Or transfer to blender in batches.
Step 5 — Finish with Cream + Parmesan
Return to pot. Whisk in cream + parmesan. Season with salt + pepper. Splash of lemon brightens it.
Step 6 — Serve with Toasted Bread
Ladle into bowls. Drizzle olive oil. Garnish with fresh rosemary + extra parmesan. Serve with toasted rustic bread for dipping.
Nutritional Information
Calories: 320 per serving
Protein: 9 g
Fat: 20 g
Healthier Alternatives for the Recipe
Skip cream — use half-and-half or coconut milk. Use Greek yogurt swirl on top. Reduce parmesan. Vegan: vegetable broth + cashew cream.
Serving Suggestions
Serve as a starter with grilled cheese, in mugs for parties, or as a hearty lunch with salad. Pair with crisp white wine like Sauvignon Blanc. Beautiful for cold-weather entertaining.
Common Mistakes to Avoid
Burning the garlic — bitter
Not blending smooth enough — texture issue
Adding cream while boiling — splits
Overcooking after blending — flavors flatten
Skipping the lemon — needs brightness
Storing Tips for the Recipe
Refrigerate 4 days. Reheat gently on stovetop. Freezer-friendly 2 months (without cream — add fresh when reheating). Roast extra garlic and freeze 1 month.
Conclusion
Rosemary and Roasted Garlic Soup delivers exactly what you want. Try it tonight, photograph the results, comment your variations, and subscribe for more.
FAQs
Pre-roasted garlic? Yes, use 12 cloves jarred roasted garlic.
