Low Iodine Classic Roasted Garlic Soup
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Learn more →Ingredients
4 servings
For the roasted garlic
- 2 heads garlic
- 2 tbsp olive oil, divided
For the soup
- 1 medium yellow onion, roughly chopped
- 2 stalks celery, roughly chopped
- 1 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 tsp fresh thyme leaves
- ¼ cup dry white wine
- 4 cups low-sodium chicken broth
- 1 medium yukon gold potato, peeled and roughly chopped
- ½ cup heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - ½ tsp salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
For serving
- fresh chives, thinly sliced (optional)
- crusty bread, for serving (optional)
Instructions
- 1
Heat the oven to 400°F (205°C). Slice the top quarter off each head of garlic to expose the cloves. Place each head cut-side up on a sheet of foil, drizzle each with 1 tsp of the olive oil, and wrap tightly. Set on a baking sheet and roast for 40–45 minutes, until the cloves are deeply golden, very soft, and fragrant. Unwrap and let cool for 10 minutes, then squeeze the softened cloves out of their skins into a small bowl and set aside.
- 2
While the garlic roasts, heat the remaining 1 tbsp plus 1 tsp olive oil and the butter in a large saucepan over medium heat until the butter is melted and foaming subsides. Add the onion and celery and cook, stirring occasionally, until softened and translucent, about 6–8 minutes.
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