Roasted Garlic and Potato Soup with Rosemary - Gluten Free
The Roasted Garlic and Potato Soup with Rosemary is a triumph of simple, rustic ingredients. This soup features creamy potatoes, sweet roasted garlic, and aromatic rosemary, all harmonized into a luscious, warming bowl of comfort. Each spoonful delivers a rich, velvety texture and a burst of hearty flavors that's perfect for the cooler months.
Ingrédients
- 8 cloves garlic
- 3 tablespoons olive oil, divided
- 4 medium potatoes, peeled and diced
- 1 large onion, chopped
- 4 cups vegetable broth
- 1 cup whole milk
- 1 tablespoon fresh rosemary, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 bay bay leaf
- 1/4 cup heavy cream (optional)
- Chopped chives chives for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Place the garlic cloves on a small piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast in the oven for 20-25 minutes until the garlic is soft.
- In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the diced potatoes to the pot and cook for an additional 5 minutes, stirring occasionally.
- Pour in the vegetable broth, add the bay leaf, and bring to a boil. Reduce the heat to a simmer and cook until the potatoes are tender, about 15-20 minutes.
- Once the garlic is roasted, squeeze it out of the skins and add to the pot along with the fresh rosemary.
- Stir in the whole milk and heavy cream if using, and season with salt and black pepper to taste.
- Continue to heat the soup until warmed through.
- Ladle the soup into bowls and garnish with chopped chives.
Nutrition (per 100g)
Serving: 100g | Calories: 220kcal | Carbohydrates: 30g | Protéines: 4g | Fat: 9g | Sucre: 4g
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