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Roasted Garlic Soup
(Published: )
Prep Time Cooking Time Servings
6 people
  • 4 bulbs garlic
  • 1 1/2 lb russet potatoes, cut into medium-sized chunks
  • 6 cups water
  • 2 1/2 c. chopped onion
  • 1 large carrot, peeled and cut into large chunks
  • 2 tsp salt
  • Cilantro, minced
  • 1 pkg soft tofu
  • Pepper to taste

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1)Preheat oven to 375ºF. Trim the very tips of the garlic bulbs, then stand them on their bases. Roast until the garlic feels soft when gently squeezed (about 30 minutes). Remove from oven and set aside to cool.
2)Place the potatoes in large saucepan with 8 additional cloves of peeled garlic, water, onion, carrot, salt, and cilantro. Bring to a boil, then cover and simmer until the potatoes are very soft (about 20 to 30 minutes.) Remove from heat.
3)When roast garlic cools enough to handle, break apart with your hands, and literally squeeze the pulp from each clove into a small bowl.
4)Measure 2 tbsp of roasted garlic, and stir into soup, along with tofu, mashed slightly or broken up into pieces.
5)Puree soup in batches in a blender until creamy.
6)Heat the soup gently; adjust salt, and add pepper to taste. Serve hot, garnished with a sprig or two of fresh cilantro.

Suitable for these diets:

Vegetarian Gluten Free Vegan

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