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In the world of comfort food, few dishes can match the allure of a warm, velvety soup. The Creamy Roasted Garlic Bliss Soup is a true embodiment of this notion, offering a delightful blend of rich flavors that can soothe the soul and tantalize the taste buds. This soup is not just a meal; it’s an experience, perfect for cozy evenings spent indoors or as a starter for a gathering with friends and family. Its creamy texture and robust flavor profile make it an irresistible choice, especially during colder months.

Roasted Garlic Soup Recipe

Discover the ultimate comfort food with Creamy Roasted Garlic Bliss Soup! This velvety dish combines roasted garlic, Yukon Gold potatoes, and creamy textures for a soul-soothing experience. Perfect for cozy nights in or as a delightful starter for gatherings, this recipe is both versatile and healthy. With options for vegan adaptations, you can easily cater to everyone’s tastes. Dive into the heartwarming process of cooking and savor this delightful blend of flavors that warms the belly and the heart.
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Ingredients
  

2 large heads of garlic

1 tablespoon olive oil

1 medium onion, chopped

2 cups potatoes, diced (preferably Yukon Gold)

4 cups vegetable broth

1 cup heavy cream (or coconut cream for a vegan version)

1 teaspoon thyme (fresh or dried)

Salt and pepper to taste

1 tablespoon lemon juice

Fresh chives or parsley for garnish

Instructions
 

Roasting the Garlic:

    - Preheat the oven to 400°F (200°C).

      - Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, and wrap them in aluminum foil.

        - Roast in the oven for about 30-35 minutes until the cloves are soft and caramelized. Remove and let cool slightly.

          Sauté the Base:

            - In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.

              Add Potatoes and Broth:

                - Stir in the diced potatoes and thyme, cooking for another 2 minutes. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and simmer until the potatoes are tender, about 15 minutes.

                  Incorporate Roasted Garlic:

                    - Squeeze the roasted garlic cloves out of their skins directly into the pot. Use a spoon to stir them into the soup, breaking them apart as you go.

                      Blend the Soup:

                        - Using an immersion blender, carefully purée the soup until smooth. If you’re using a blender, let the mixture cool slightly before blending in batches.

                          Finish the Soup:

                            - Stir in the heavy cream and lemon juice, mixing well. Season with salt and pepper to taste. Heat the soup gently, making sure not to boil it.

                              Serve:

                                - Ladle the soup into bowls and garnish with chopped chives or parsley. Enjoy it warm alongside crusty bread for an added touch!

                                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings