Merken A velvety, aromatic soup featuring slow-roasted garlic for a rich, comforting flavor — perfect for boosting immunity and warming you up on chilly days. This Roasted Garlic Soup is an elegant yet simple dish that transforms humble ingredients into a sophisticated meal.
Merken The secret to this soup lies in the patience of roasting the garlic. By exposing the cloves to high heat while wrapped in foil, the sharp bite of the garlic mellows into a sweet, caramel-like base that defines the entire character of the dish.
Ingredients
- 3 large heads of garlic
- 1 medium yellow onion, chopped
- 1 celery stalk, chopped
- 1 medium carrot, chopped
- 2 tablespoons unsalted butter
- 1/2 cup heavy cream
- 4 cups vegetable broth
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon salt, or to taste
- Optional garnishes: chopped fresh parsley, croutons or toasted gluten-free bread, drizzle of olive oil
Instructions
- Step 1: Roast the Garlic
- Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with a little olive oil, wrap in foil, and roast for 35–40 minutes until the cloves are soft and golden.
- Step 2: Peel the Cloves
- Allow the garlic to cool, then squeeze the roasted cloves out of their skins and set aside.
- Step 3: Sauté Vegetables
- In a large pot, melt the butter over medium heat. Add onion, celery, and carrot, and sauté for 5–7 minutes until softened.
- Step 4: Combine Flavors
- Add the roasted garlic, thyme, salt, and pepper. Cook for 2 minutes, stirring to combine.
- Step 5: Simmer the Broth
- Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 6: Purée until Smooth
- Use an immersion blender (or transfer to a countertop blender in batches) to purée the soup until smooth.
- Step 7: Add Cream
- Stir in the heavy cream and heat gently for 2–3 minutes. Adjust seasoning if needed.
- Step 8: Garnish and Serve
- Serve hot, garnished with chopped parsley, croutons, or a drizzle of olive oil.
Zusatztipps für die Zubereitung
To make the preparation as smooth as possible, ensure you have an immersion blender or a high-speed countertop blender ready. You will also need a baking sheet and foil for roasting the garlic, along with a sharp knife and cutting board for the vegetables.
Varianten und Anpassungen
For a vegan version of this soup, substitute the butter with olive oil and replace the heavy cream with coconut cream. If you want a little extra warmth, consider adding a pinch of cayenne pepper to the seasoning mix.
Serviervorschläge
This Roasted Garlic Soup is excellent when served alongside crusty toasted bread or a crisp green salad. For those on a gluten-free diet, ensure that any croutons or bread sides are gluten-free certified.
Merken Whether you're looking for a quick weeknight dinner or a comforting starter, this Roasted Garlic Soup is a versatile choice that brings warmth and flavor to the table every time. Enjoy your delicious, home-cooked bowl of velvety goodness.
Fragen und Antworten zum Rezept
- → Wie lange muss der Knoblauch geröstet werden?
Der Knoblauch wird bei 200°C大约35-40 Minuten geröstet, bis die Zehen weich und goldbraun sind. Dieser Prozess ist entscheidend für die entstehende Süße und das milde Aroma.
- → Kann ich die Suppe auch vegan zubereiten?
Ja, ersetzen Sie einfach die Butter durch Olivenöl und die Sahne durch Kokosmilch oder pflanzliche Sahne. Der Geschmack bleibt ebenfalls hervorragend.
- → Wie bewahre ich Reste auf?
Die Suppe hält sich im Kühlschrank bis zu 4 Tage. Erwärmen Sie sie langsam bei mittlerer Hitze, wobei Sie bei Bedarf etwas mehr Brühe hinzufügen können.
- → Welche Beiladen passen gut dazu?
Frisches Kräuterbrot, glutenfreie Croutons oder ein einfacher grüner Salat ergänzen diese Suppe hervorragend. Ein Spritzer Olivenöl rundet das Gericht ab.
- → Kann ich die Suppe einfrieren?
Ja, ohne die Sahne hinzuzufügen. Nach dem Auftauen können Sie die Sahne unterrühren. Die Textur bleibt dadurch cremig und angenehm.