Roasted Garlic and Potato Soup with Rosemary - Vegetarian

The Roasted Garlic and Potato Soup with Rosemary is a bowl of rustic comfort that brings warmth and rich flavors to any meal. The smooth and creamy texture of the soup, combined with the robust taste of roasted garlic and the fresh, aromatic notes of rosemary, create a delightful experience for the palate. Each spoonful is a blend of hearty potatoes and velvety cream, making it a perfect choice for cold weather nights.

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Temps de préparation 15

Temps de cuisson 55

Temps total 1

Type de plat Soup

Cuisine International

Portions servings

Calories 350 kcal

Ingrédients

6 cloves garlic

2 tablespoons olive oil

4 large russet potatoes, peeled and chopped

1 medium onion, finely chopped

1 teaspoon salt

1/2 teaspoon black pepper

4 cups vegetable broth

1 cup heavy cream

2 tablespoons fresh rosemary, chopped

1/4 cup grated Parmesan cheese

1 tablespoon butter

1/4 cup sour cream (optional, for garnish)

2 tablespoons chopped chives (optional, for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Peel the garlic cloves and place them on a small sheet of aluminum foil. Drizzle with 1 tablespoon of olive oil and wrap tightly. Roast in the oven for 20-25 minutes, until golden and soft.
In a large pot, heat the remaining olive oil over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the chopped potatoes to the pot and season with salt and pepper. Cook for an additional 5 minutes, stirring occasionally.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer for 20-25 minutes, until the potatoes are tender.
Remove the garlic from the oven and carefully unwrap. Mash the roasted garlic cloves and add them to the soup along with the fresh rosemary.
Using an immersion blender, blend the soup until smooth. For a chunkier texture, blend only half the soup.
Stir in the heavy cream, Parmesan cheese, and butter until well combined. Adjust seasoning with salt and pepper to taste.
Ladle the soup into bowls and garnish with a dollop of sour cream and a sprinkle of chopped chives, if desired.

Nutrition (per 100g)

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Roasted Garlic and Potato Soup with Rosemary – Vegetarian