# Components:
→ Vegetables
01 - 3 large heads garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped
→ Dairy
05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream
→ Liquids
07 - 4 cups vegetable broth
→ Seasonings
08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste
→ Garnishes
11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil
# Directions:
01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow garlic to cool slightly, then squeeze roasted cloves out of their skins and set aside.
03 - In a large pot, melt butter over medium heat. Add onion, celery, and carrot, and sauté for 5-7 minutes until softened.
04 - Add roasted garlic, thyme, salt, and pepper to the pot. Cook for 2 minutes while stirring.
05 - Pour in vegetable broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée soup until smooth. Alternatively, transfer to a countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Taste and adjust seasoning as needed.
08 - Ladle soup into bowls and serve hot, garnished with chopped parsley, croutons, or a drizzle of olive oil.
