Last week I wasn’t feeling too well. The whole week I felt run down and small symptoms of a cold coming on – a little tickle in my throat and a little sniffle in my nose. Luckily, I was never plagued by a full-blown cold. When I started to feel sick I remembered seeing this soup recipe in the latest issue of Whole Living magazine. They dubbed it a “Winter Elixir.” I decided to make it, even if it didn’t cure me it sounded delicious and super simple. I’m glad to report it was indeed delicious and simple, and very well may have helped my body to ward off that damn cold everyone seems to have right now.
Taste: Rich, savory, and intensely garlic-y without being pungent.
Texture: Velvety and smooth.
Ease: Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.
Appearance: Rustic and comforting.
Pros: Easy and healthy with immune boosting properties.
Would I make this again? Yes.
How to make Roasted Garlic Soup
Yield: 4 servings
2 heads garlic, halved crosswise
1 tablespoon extra-virgin olive oil
4 cups low-sodium chicken stock
8 ounces Yukon gold potatoes, peeled and chopped
1/4 cup freshly grated Parmesan, plus more for serving
Kosher salt and freshly ground pepper
Preheat oven to 375 degrees F. Drizzle garlic heads with olive oil then warp tightly in aluminum foil Roast until tender, about 40 minutes. Let rest until cool enough to handle then squeeze garlic from papery skin and set aside.
Bring stock, potatoes, and roasted garlic to a boil in a medium saucepan. Reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
Let cool slightly then puree in with an immersion blender or in a traditional blender until smooth. Season to taste with salt and pepper. Sprinkle with Parmesan.
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