Dairy Farmers of Canada

Creamy Roasted Garlic Soup

A simple recipe with five-star quality taste. This creamy and flavourful soup tantalizes the taste buds and arouses the senses. For restaurant flare, serve each portion with a swirl of whipping cream and roasted pieces of garlic in the centre.

  • Prep: 30 min
  • Cooking: 1 h - 1 h 5
  • Refrigeration: 10 min
Yields 6 - 8 servings
creamy roasted garlic soup

Ingredients

  • 40 garlic cloves
  • 4 tbsp (60 mL) butter
  • Sea salt and freshly ground black pepper to taste
  • 2 tbsp (30 mL) honey
  • 3 large onions chopped
  • 3 large Yukon Gold potatoes cut in cubes
  • 1 sprig thyme
  • 1 bay leaf
  • 3 cups (750 mL) chicken broth
  • 2 cups (500 mL) 35 % cream

Preparation

Preheat oven to 400 °F (200 °C). In a 4-cup (1 L) baking dish, melt 2 tbsp (30 mL) butter; add garlic and toss. Sprinkle with salt and pepper. Bake for 15 to 20 minutes or until garlic is tender and golden brown; stirring halfway. Toss 12 cloves with honey; set aside for garnish.

In a large pot, over medium heat, melt remaining butter. Add onion; reduce heat to medium-low and cover and cook, stirring occasionally, for 10 minutes. Uncover and cook, stirring often for 5 minutes. Add potatoes, thyme, bay leaf and remaining roasted cloves; sauté 3 minutes over medium heat. Stir in broth and 1 cup (250 mL) cream. Bring to boil over high heat; reduce heat and simmer, stirring occasionally for 30 minutes or until potatoes are very tender.

Remove from heat; let stand 10 minutes, to cool. Remove thyme and bay leaf.

In a blender, in batches, puree until smooth; return to pot. Stir in remaining cream (1 cup / 250 mL) and bring to a simmer. Season to taste with salt and pepper. Ladle soup into bowls and garnish with reserved honey roasted garlic.

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Nutritional information

Per serving
Energy: 386 Calories
Protein: 5 g
Carbohydrate: 34 g
Fat: 27 g
Fibre: 2.6 g
Sodium: 424 mg

Top 5 Nutrients

(% DV*)
Calcium: 9 % / 94 mg
Niacin: 16 %
Vitamin A: 28 %
Vitamin B12: 15 %
Vitamin B6: 28 %