Ingredients
Scale
- 3 whole heads garlic
- 1 tablespoon olive oil
- 1 large white onion
- 4 cups chicken broth (or vegetable broth)
- 2 medium russet potatoes, peeled and quartered
- 1/2 cup heavy cream
- Mini soup croutons for garnish
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- In a large pot, melt butter over medium heat. Sauté chopped onion until translucent; season with salt and pepper.
- Squeeze roasted garlic into the pot, add grape juice or stock, Italian seasoning, and chicken broth; stir well.
- Add quartered potatoes and bring to a boil. Reduce heat and simmer until tender (about 20 minutes).
- Blend the soup until smooth using a blender or immersion blender. Stir in heavy cream.
- Serve hot, topped with croutons and parsley.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 38mg