Merken A comforting, velvety soup packed with the mellow sweetness of roasted garlic, perfect for boosting immunity and warming up on chilly days. This dish transforms simple pantry staples into a sophisticated, soul-warming meal that is both healthy and indulgent.
Merken The key to this recipe lies in the patient roasting of the garlic heads. As they bake in their olive oil bath, the cloves soften and caramelize, developing a rich aroma that infuses the entire soup with a gentle, savory depth.
Ingredients
- 4 large heads of garlic
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 1 large russet potato, peeled and diced
- 4 cups low-sodium vegetable broth
- 1 cup whole milk or unsweetened plant-based milk
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley
- Croutons or toasted bread (optional)
Instructions
- Step 1
- Preheat oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the skins.
- Step 2
- In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Step 3
- Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
- Step 4
- Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
- Step 5
- Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
- Step 6
- Ladle into bowls and garnish with parsley and optional croutons or toasted bread.
Zusatztipps für die Zubereitung
To save time on busy weeknights, the roasted garlic can be prepared in advance and stored in the refrigerator. When blending, make sure the potatoes are completely soft to ensure the smoothest possible consistency.
Varianten und Anpassungen
For a vegan version of this soup, simply substitute the unsalted butter with plant-based butter and the milk with an unsweetened plant-based alternative like almond or soy milk. If you prefer a bit of heat, add a pinch of cayenne pepper during the simmering stage.
Serviervorschläge
Serve this velvety soup in warmed bowls topped with fresh parsley and crunchy croutons. For a more substantial meal, pair it with a thick slice of crusty toasted bread to soak up the creamy broth.
Merken Whether you're looking for a quick lunch or a comforting starter for a dinner party, this Roasted Garlic Soup is a timeless choice that brings warmth and flavor to any occasion. Enjoy the rich, creamy texture and the immunity-boosting benefits of every spoonful.
Rezept-Fragen und Antworten
- → Wie lange kann ich die Suppe aufbewahren?
Die Suppe hält sich verschlossen im Kühlschrank bis zu 4 Tage. Sie lässt sich auch einfrieren und bis zu 3 Monate lagern.
- → Kann ich die Suppe vegan zubereiten?
Ja, ersetzen Sie Butter durch pflanzliche Margarine und verwenden Sie pflanzliche Milch statt Kuhmilch.
- → Wie mache ich die Suppe sämiger?
Mehr Kartoffeln oder etwas Sahne hinzufügen. Die Kartoffeln sorgen natürlich für eine cremige Textur.
- → Welche Brotsorte passt am besten?
Crispy Baguette, Ciabatta oder rustikales Vollkornbrot ergänzen die Suppe perfekt. Geröstete Croutons sind auch ideal.
- → Kann ich frischen Knoblauch verwenden?
Frischer Knoblauch ist zu scharf. Das Rösten mildert den Geschmack und erzeugt die charakteristische Süße.