This Roasted Garlic Soup is made with 4 bulbs of garlic, potato and cauliflower!
- 4 bulbs of garlic
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cups cauliflower florets
- 1 russet potato, peeled and chopped
- 8 sprigs of fresh thyme
- 2 tsp Italian seasoning or herbs de Provence
- 1 Litre vegetable broth
- salt and pepper to taste
- Roast the garlic: preheat the oven to 400 degrees F. Cut 1/2 inch off from the top of the garlic bulbs, then remove the outer layer of skin. Drizzle with 1 tbsp olive oil then wrap in tin foil (completely covered) and bake for 40 minutes. Remove and let cool.
- Remove the garlic cloves: Use your fingers to squeeze the bottom of the bulb of garlic, the cloves should pop out. You can also use a small spoon or fork to scoop out the cloves.
- Prep the soup: Heat 1 tbsp olive oil in a pot on medium-high heat, then add the onion and let cook for 2-3 minutes until translucent. Add the cauliflower, potato, garlic, fresh thyme, Italian seasoning and mix together. Then add the broth, bring to a boil for 2 minutes, then reduce heat to a low setting simmer, covered for 30 minutes.
- Blend the soup: Remove the thyme sprigs, then using a blender or hand blender, blend the soup until smooth and creamy. Season with salt and pepper to taste.
This video is helpful to understand the method to roast garlic.
Store in the fridge for up to a week, or freeze any leftovers.
Also, don’t substitute for raw garlic.. It takes time for it to roast for the flavour to get sweet and mellow.
Use a low-sodium stock. It’s always best to start with less salt and add more as needed. I find many pre-made stocks/broths tend to be overly salty.
Use fresh thyme if possible. You can sub for dried if needed, but I found that fresh thyme really gives more flavour to the soup.
- Serving Size: 1/4 of the recipe
- Calories: 170
- Sugar: 5g
- Fat: 6g
- Carbohydrates: 20g
- Fiber: 6g
- Protein: 10g
Keywords: soup with roasted garlic, vegan garlic soup, dairy-free garlic soup