Easy Roasted Garlic Soup

29 mins
Serves 2
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Directions

  1. 1Peel and cut potatoes into cubes.
  2. 2Peel and cut potatoes into cubes.
  3. 3Peel and cut potatoes into cubes.
  4. 4Cut red onions into chunks.
  5. 5Cut red onions into chunks.
  6. 6Cut red onions into chunks.
  7. 7Combine potatoes, onions, and garlic cloves in a baking pan.
  8. 8Combine potatoes, onions, and garlic cloves in a baking pan.
  9. 9Combine potatoes, onions, and garlic cloves in a baking pan.
  10. 10Add olive oil, salt, pepper, and dried herbs to the mixture.
  11. 11Add olive oil, salt, pepper, and dried herbs to the mixture.
  12. 12Add olive oil, salt, pepper, and dried herbs to the mixture.
  13. 13Roast the mixture in the oven.
  14. 14Roast the mixture in the oven.
  15. 15Roast the mixture in the oven.
  16. 16Once roasted, put the mixture in a large pot.
  17. 17Once roasted, put the mixture in a large pot.
  18. 18Once roasted, put the mixture in a large pot.
  19. 19Add vegetable broth and heavy cream.
  20. 20Add vegetable broth and heavy cream.
  21. 21Add vegetable broth and heavy cream.
  22. 22Stir the soup until smooth.
  23. 23Stir the soup until smooth.
  24. 24Stir the soup until smooth.
  25. 25Pour the soup into a bowl.
  26. 26Pour the soup into a bowl.
  27. 27Pour the soup into a bowl.
  28. 28Top with parmesan cheese, bacon bits, parsley, and dill.
  29. 29Top with parmesan cheese, bacon bits, parsley, and dill.
  30. 30Top with parmesan cheese, bacon bits, parsley, and dill.
  31. 31Serve with a slice of bread.
  32. 32Serve with a slice of bread.
  33. 33Serve with a slice of bread.

Ingredients

  • 6 potatoes
  • 6 potatoes
  • 6 potatoes
  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 2 red onions
  • 2 red onions
  • 2 red onions
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 pinch pepper
  • 1 tablespoon dried herbs
  • 1 tablespoon dried herbs
  • 1 tablespoon dried herbs
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 1 cup heavy cream
  • 2 tablespoons parmesan cheese
  • 2 tablespoons parmesan cheese
  • 2 tablespoons parmesan cheese
  • 2 tablespoons bacon bits
  • 2 tablespoons bacon bits
  • 2 tablespoons bacon bits
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh dill
  • 1 slice bread
  • 1 slice bread
  • 1 slice bread

Equipment

ovenbaking panknifepeelerwooden spoonlarge potladlebowls