Spanish Roasted Garlic and Potato Soup Recipe
This creamy roasted garlic and potato soup is a milder cousin of the spicy garlic soup eaten in Spain on cooler evenings. Roasting the garlic tames its sharpness and makes it slightly sweet, so the soup is aromatic but doesn’t overwhelm with its smell. It’s a great dish for a quiet dinner when you want to warm up with something simple, yet a bit different from the usual barley soup.
Roasting the garlic transforms its sharpness into a deep, sweet aroma, giving the soup a rich flavor without the aggressive pungency of raw garlic. Combined with soft potatoes and herbs, it creates a silky, comforting cream that feels both homely and a bit Spanish-inspired.
Chef's tips
Use good-quality olive oil, as its flavor is clearly noticeable in such a simple soup. If your garlic heads are very large, you can reduce the number slightly so the flavor doesn’t dominate too much. Always taste the soup after adding the roasted garlic before adding more salt—roasting concentrates the flavor and you may need less seasoning than you think.
How to serve
Serve in warmed bowls so the creamy soup stays hot longer. Top each portion with a swirl of olive oil, a pinch of smoked paprika and a few extra thyme leaves. You can also add a spoonful of natural yogurt or crème fraîche on top for a pleasant contrast in temperature and texture.
Ingredients
- garlic whole heads, not cloves - 2 heads
- potatoes floury, for boiling - 500 g
- onion medium - 1 piece
- vegetable stock - 900 ml
- olive oil - 3 tablespoons
- bay leaf - 1 piece
- dried thyme - 0.5 teaspoons
- 30% cream optional, for enriching - 80 ml
- wheat bread for croutons - 2 slices
- sweet smoked paprika for sprinkling - 0.5 teaspoons
- salt to taste
- black pepper to taste
Preparation
- Preheat the oven to 200°C (top and bottom heat). Cut the tops off the garlic heads so the ends of the cloves are visible.
- Place the garlic heads on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, lightly salt, wrap in the foil and bake for 30 minutes, until the cloves are soft like a paste.
- In the meantime, peel the potatoes and cut them into cubes of about 2 cm. Peel the onion and dice it finely.
- Heat 2 tablespoons of olive oil in a heavy-bottomed pot over medium heat. Add the onion and sauté for 4–5 minutes, stirring, until it softens and becomes slightly translucent but does not brown.
- Add the potatoes, bay leaf and thyme. Stir and cook for 2 minutes so the potatoes are lightly coated in the oil.
- Pour in the stock, bring to a boil, then reduce the heat and cook for 15–18 minutes, until the potatoes are very soft and break apart easily when pressed with a spoon.
- Remove the roasted garlic from the oven and let it cool for a few minutes until you can handle it. Squeeze the soft cloves out of their skins directly into the pot with the soup, then discard the bay leaf.
- Blend the soup with an immersion blender until smooth and creamy. If it is too thick, add a little hot water or stock. Season with salt and pepper if needed.
- Add the cream, if using, stir and heat for another 2–3 minutes over low heat without bringing to a boil.
- Cut the bread slices into cubes. Toast them in a dry pan or with a little olive oil for 3–4 minutes, stirring, until golden and crisp.
- Ladle the soup into bowls, sprinkle the top with smoked paprika and add a handful of croutons to each portion. Serve immediately while hot.
Storage
Zupę przechowuj bez grzanek, w szczelnym pojemniku. Podgrzewaj na małym ogniu, w razie potrzeby dodaj odrobinę wody. Można mrozić do 2 miesięcy, najlepiej bez śmietanki – dodaj ją dopiero po rozmrożeniu i podgrzaniu.
