Imagine a soup so rich, so deeply aromatic, that it transports you straight to the rustic kitchens of Romania with just one spoonful. This Romanian Roasted Garlic Soup is not just a recipe; it's a culinary experience that transforms humble garlic into a creamy, luxurious dish that will make your taste buds dance with delight. Prepare to be amazed by how a few simple ingredients can create such an extraordinary meal that will warm your soul and impress even the most discerning food lovers!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Romanian
Serves: 4 servings
Ingredients
- 2 heads of garlic
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt to taste
- Pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Cut the top off the garlic heads, exposing the cloves, and drizzle with olive oil.
- Wrap the garlic heads in aluminum foil and roast in the preheated oven for 25-30 minutes, until the cloves are soft and golden brown.
- Remove the roasted garlic from the oven and let it cool for 5-10 minutes until it's comfortable to handle.
- Squeeze the roasted garlic cloves out of their skins into a large soup pot, pressing to release their soft, caramelized flesh.
- Pour the vegetable broth into the pot and bring to a gentle simmer over medium heat, stirring to combine the roasted garlic.
- Use an immersion blender to puree the soup until smooth and creamy, or carefully transfer to a standard blender.
- Stir in the heavy cream, salt, and pepper, adjusting seasoning to taste.
- Simmer for an additional 5 minutes to allow flavors to meld together.
- Ladle the soup into serving bowls and garnish with fresh chopped parsley.
- Serve hot with crusty bread for a traditional Romanian comfort meal.
Tips
- Choose fresh, high-quality garlic heads for the most intense flavor. Look for firm bulbs with tight, unbroken skin.
- When roasting garlic, wrap it completely in foil to prevent burning and ensure even caramelization.
- Use an immersion blender for the smoothest texture, but if using a standard blender, let the soup cool slightly and blend in batches to prevent hot liquid splashing.
- For a lighter version, you can substitute heavy cream with half-and-half or a non-dairy alternative like coconut cream.
- Don't rush the roasting process - slow-roasted garlic develops a deeper, sweeter flavor that makes this soup truly special.
- Fresh parsley is crucial for garnish - it adds a bright, fresh contrast to the rich, creamy soup.
- Serve immediately for the best texture and temperature, paired with crusty bread to soak up every delicious drop.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 3g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 65mg
