Ingredients
Soup Base
- 2 tablespoons unsalted butter (use plant-based butter for vegan)
- 1 tablespoon extra virgin olive oil (plus extra for drizzling)
- 2 yellow onions (thinly sliced)
- 2 whole heads garlic (cloves separated and peeled)
- 1 Yukon gold potato (peeled and diced)
- 4 cups vegetable broth
- 1 cup whole milk (or unsweetened dairy-free milk)
Seasonings & Garnish
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper
- 2 tablespoons grated or shredded Parmesan (use rennet-free if vegetarian or dairy-free alternative if vegan)
- fresh chives or parsley (chopped, for garnish)
Instructions
- Roast the Garlic: Preheat the oven to 400°F. Place half the peeled garlic cloves on a small baking sheet, drizzle lightly with olive oil, and roast for 20 minutes until they become golden and soft, which enhances their sweetness and mellows the sharpness.
- Caramelize the Onions: In a large pot, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook for about 8 minutes, stirring occasionally until they soften and develop a light caramel color, bringing out their natural sweetness.
- Add Ingredients and Spices: Stir in the roasted garlic, the remaining raw garlic cloves, diced potato, smoked paprika, cayenne pepper if using, fresh or dried thyme, salt, and black pepper. Cook this mixture for about 1 minute to release fragrant aromas and meld flavors together.
- Simmer the Soup: Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer uncovered for 20 minutes. This allows the potatoes to become very tender and all ingredients to blend well.
- Add Dairy and Blend: Stir in the milk and Parmesan cheese until combined. Carefully transfer the soup to a high-speed blender or use an immersion blender directly in the pot. Blend until the texture is silky smooth and creamy.
- Garnish and Serve: Ladle the soup into bowls, garnish with chopped fresh chives or parsley, and drizzle a little olive oil on top for added flavor and a beautiful finish. Serve immediately while hot and enjoy the comforting flavors.
Notes
- For a vegan version, substitute butter with plant-based butter, use unsweetened dairy-free milk, and replace Parmesan with a dairy-free alternative.
- The cayenne pepper is optional but adds a pleasant subtle heat.
- Carefully blend the soup in batches if using a blender to avoid spills and burns.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The soup can be reheated gently over low heat, adding extra broth or milk to adjust consistency if needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
