The Best Roasted Garlic Soup

Step 1

Chop the garlic heads in half, brushing the exposed garlic with a little oil.

Step 2

Place the thyme in an oven-safe dish or pan, and sprinkle a bit of oil. Then place the halved garlic heads, cut-side down, over the thyme. Cover the dish with foil.

Step 3

Roast the garlic in a preheated oven at 400°F/200ºC for about 30 minutes (up to 45, depending on the size of the heads and your particular oven). When ready, the garlic should be tender, caramelized, and lightly golden.To caramelize further and become darker, remove the foil at the end, reduce the heat to 350ºF/175ºC, and cook for a further 5-10 minutes until your desired results.

Step 4

Remove the garlic from the oven and allow it to cool down. Then gently squeeze the garlic cloves from the head - they should pop out easily. Mix the cloves with thyme.

Step 5

Rinse and peel the potatoes. Dice them into small, about 1-inch cubes - the smaller, the faster they cook.

Step 6

Clean the mushrooms (if using) with a slightly damp paper towel and roughly chop them into smaller pieces.

Step 7

Peel and finely dice the scallions.

Step 8

Add the oil to a large saucepan over medium heat. Once hot, add the scallions and thyme for 4-5 minutes until translucent. Stir often to avoid browning.

Step 9

Add the potatoes and cook for about 15 minutes, or until tender. The time will vary based on how finely you diced them.

Step 10

Add the mushrooms and black pepper and sauté for a further 6-7 minutes, stirring often.

Step 11

Add the vegetable stock, roasted garlic, and thyme, continuing to cook for just a few more minutes to allow all the flavors to meld.

Step 12

Use an immersion blender or regular blender to process into your desired texture.

Step 13

Add the cream (if using). Taste the soup and adjust the salt/pepper if needed – then serve and enjoy!Optionally garnish the soup with some fresh herbs (like parsley), a swirl of sour cream, croutons, crispy onions, or even a drizzle of olive oil or chili oil.