The ultimate creamy roasted garlic soup

Step 1/3

• 2½ bulbs garlic
• ½ kg floury potato
• ½ leek
• olive oil (for coating)
• 1 sprigs thyme
• ½ sprig rosemary
• salt
• pepper

• cutting board
• knife
• baking dish
• oven

Preheat the oven to 200°C/400°F. Peel and roughly chop the potatoes and the white part of the leek. Cut off the top piece of the garlic bulbs. Put everything together in an oven dish and season with olive oil, thyme, rosemary, salt and pepper. Roast the vegetables in the oven at 200°C/400°F for approx. 30 min.

Step 2/3

• aluminum foil

Remove the roasted vegetables from the oven, cover the baking dish with aluminium foil and transfer back to the oven for another approx. 20 min. until the potatoes and garlic are soft.

Step 3/3

• 375 ml vegetable broth
• 125 ml cream
• shredded Emmentaler cheese (for serving)
• bacon (optional)

• pot (large)
• immersion blender

Place the roasted vegetables in a large pot and squeeze the garlic bulbs out of their skins. Add the vegetable stock and cream and puree everything to the desired consistency using a stickblender. Heat the soup over medium heat and season with salt and pepper. Serve with crusty baguette, some grated cheese, fresh herbs and optional crispy fried bacon or the rest of leek (sautéed).

Enjoy your meal!