There’s something magical about the combination of roasted garlic and Parmesan cheese, two ingredients that come together to create a rich and creamy soup that’s sure to please any palate. The Roasted Garlic and Parmesan Soup offers a velvety texture with deep, roasted garlic undertones, complemented by the sharp, nutty flavor of Parmesan.
Ingredients:
- 2 whole heads of garlic
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large onion, diced
- 2 cups chicken or vegetable stock
- 1½ cups heavy cream
- 1 cup grated Parmesan cheese
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- Salt and freshly cracked black pepper
- Crusty bread or croutons (optional)
Instructions:
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft and golden. Squeeze the roasted garlic cloves from their skins.
- Sauté the Onion: Heat olive oil and butter in a large pot over medium heat. Add diced onion and cook for 5 minutes, until soft.
- Simmer the Soup: Stir in the roasted garlic and thyme. Add stock and bring to a simmer for 10 minutes.
- Blend the Soup: Use an immersion blender or countertop blender to puree the soup until smooth.
- Add Cream and Cheese: Stir in the heavy cream and Parmesan cheese, whisking until fully combined. Season with salt and pepper.
- Serve: Ladle into bowls, garnish with extra Parmesan, and serve with crusty bread or croutons.
The result is a creamy, comforting bowl of Roasted Garlic and Parmesan Soup, perfect for those craving a rich, velvety meal with the warm flavors of garlic.