Roasted Garlic Cream Soup

Instructions

Prepare the roasted garlic.

Preheat your oven to 400°F (200C).

Cut off the tops of the garlic heads, just enough to reveal the cloves and place each on a piece of foil, cut side up.

Drizzle the cloves with olive oil and wrap each garlic head in foil.

Roast the garlic heads for 45 minutes or until soft and caramelized.

Meanwhile, begin the soup.

Heat the olive oil in a medium-sized soup pot over medium-high heat. Add the onion and saute for about 5 minutes.

Add the 2 cloves of minced garlic and cook 1 minute.

Add the potatoes, basil, thyme and oregano and give a quick stir.

Add the vegetable/chicken stock to the pot.

Add salt and pepper.

Cover the pot and bring to a simmer. Reduce heat and continue to simmer for 15-20 minutes, or until the potatoes are soft.

Meanwhile, remove the heads of garlic from the oven. Let them cool slightly.

Squeeze the garlic from the skin.

Add the roasted garlic to the pot of soup.

Use a blender to blend the soup until creamy.

Add the cream, stir to combine and season with more salt and pepper if needed.

Serve the soup with bread croutons, Parmesan slices and fresh herbs. Enjoy!

Soup