The Best Creamy Roasted Garlic SoupVeg

1

Preheat your oven to 190°C (375°F).

2

Place the garlic cloves on a piece of foil, drizzle with olive oil, and add a pinch of salt.

3

Loosely tent the foil to allow moisture to evaporate and roast until soft and golden. (Peeled cloves take about 25 minutes; whole bulbs take 35–40 minutes).

4

In a large pan, heat olive oil (and optional butter) over medium heat.

5

Add the diced onions and sauté until softened.

6

Stir in the dried thyme and rosemary, allowing the herbs to bloom and become fragrant in the oil with the onions.

7

Add the diced potatoes to the pan and cook for a few minutes until they begin to soften.

8

Pour in the vegetable broth and bring the mixture to a boil.

9

Reduce the heat and simmer for approximately 25 minutes.

10

Add the roasted garlic (reserving a few cloves for garnish if desired) to the pot.

11

Using an immersion blender or a traditional blender, process the soup until it reaches your desired consistency, whether you prefer it perfectly smooth or slightly rustic.

12

Return the pan to the heat if needed. Stir in the cream and warm the soup through.

13

Stir in the lemon juice to add brightness.

14

Check the seasoning and add salt and black pepper to taste.

15

Serve warm, garnished with the remaining roasted garlic and a fresh sprinkle of black pepper.