Recipe- Super Creamy Garlic Soup

This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It's a surprisingly simple recipe that you'll want to make all soup season long! Roasted garlic is an entirely different and wonderful magical thing. 45 minutes in the oven turns a head of garlic (or in this case, 3 heads) into soft, creamy, sweet, and slightly nutty little cloves completely unlike their raw version. It blends into the soup to create warm and cozy spoonfuls of rich umami heaven.

Ingredients

3 heads garlic
1 tablespoon olive oil
1 tablespoon butter
1 large white onion
1 teaspoon EACH: sea salt and pepper
½ cup white wine, can sub stock
1 tablespoon Italian seasoning
4 cups chicken stock, can sub vegetable stock
2 medium russet potatoes, peeled and quartered
½ cup cream
½ cup grated parmesan

Garlic Soup Toppings

Mini soup croutons
Minced parsley
Grated parmesan cheese

Method

* Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes).

* Drizzle the tops with olive oil then close the foil around them to create 3 little packages.

* Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.

* While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat.

* Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.

* Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot.

* Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.

* Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.

* Use an immersion blender (or regular blender – see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.

* Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.