Roasted Garlic Soup

🛒 Ingredients

• Garlic 40 g · 80 kcal
• Olive Oil 10 g · 90 kcal
• Onion 35 g · 14 kcal
• Leek 25 g · 15 kcal
• Vegetable Broth 240 g · 12 kcal
• Heavy Cream 15 g · 53 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Slice the tops off the garlic heads, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 45-60 minutes until soft and golden brown.
2. Once roasted, let the garlic cool slightly, then squeeze the soft cloves out of their skins. Discard the skins.
3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and leek, and sauté for 5-7 minutes until softened and translucent.
4. Add the roasted garlic cloves and vegetable broth to the pot. Bring to a simmer, then reduce heat and cook for 15-20 minutes to allow flavors to meld.
5. Carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a regular blender. Return to the pot.
6. Stir in the heavy cream and heat gently without boiling. Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.