Cream of Garlic Soup with Root Vegetables

Indulge in the velvety comfort of Cream of Garlic Soup with Root Vegetables, where roasted garlic takes center stage, offering its sweet and mellow flavor to this smooth and hearty dish. Perfect for cozy nights, this recipe combines caramelized garlic cloves with a medley of root vegetables—carrots, parsnips, potatoes, and optional celery root—simmered in savory vegetable broth and finished with a touch of rich heavy cream. A hint of nutmeg and fresh thyme adds depth, while a garnish of parsley brings brightness to every spoonful. Ready in just over an hour, this elegant garlic soup is a wholesome and satisfying choice for four and pairs wonderfully with crusty bread or golden croutons.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 whole Garlic bulbs
• 3 tablespoons Olive oil
• 1 medium Yellow onion
• 2 medium Carrot
• 1 large Parsnip
• 1 large Potato
• 0.5 medium Celery root (optional)
• 4 cups Vegetable broth
• 1 cup Heavy cream
• 2 tablespoons Unsalted butter
• 1 teaspoon Fresh thyme leaves
• 0.25 teaspoons Nutmeg
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the tops off the garlic bulbs to expose the cloves. Drizzle 1 tablespoon of olive oil over each bulb, wrap them in foil, and place them on a baking sheet.

Step 3

Roast the garlic bulbs in the oven for 35-40 minutes, or until the cloves are soft and golden brown. Set aside to cool.

Step 4

Peel and dice the onion, carrot, parsnip, potato, and celery root (if using) into roughly 1/2-inch cubes.

Step 5

In a large pot, heat the remaining 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat.

Step 6

Add the diced onion to the pot and sauté until softened and translucent, about 5 minutes.

Step 7

Add the carrots, parsnip, potato, and celery root to the pot. Cook for another 5-7 minutes, stirring occasionally.

Step 8

Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to a simmer and cover. Cook for 20 minutes, or until the vegetables are tender.

Step 9

Squeeze the roasted garlic cloves out of their skins and add them to the pot along with the thyme leaves, nutmeg, salt, and pepper. Stir to combine.

Step 10

Use an immersion blender to puree the soup until smooth. Alternatively, blend the soup in batches using a countertop blender, being cautious of the steam.

Step 11

Stir in the heavy cream and adjust the seasoning with more salt and pepper if needed. Gently heat the soup for 2-3 minutes, but do not let it boil.

Step 12

Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm with crusty bread or croutons.

Nutrition Facts

Serving size	(2170.2g)

Amount per serving	% Daily Value*
Calories	2552.1

Total Fat 168.1g	0%
Saturated Fat 73.9g	0%
Polyunsaturated Fat 10.7g
Cholesterol 311mg	0%
Sodium 5396.5mg	0%
Total Carbohydrate 224.3g	0%
Dietary Fiber 33.5g	0%
Total Sugars 36.5g
Protein 38.0g	0%

Vitamin D 0IU	0%
Calcium 566.2mg	0%
Iron 13.4mg	0%
Potassium 4683.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.0%

Protein: 5.9%

Carbs: 35.0%