Creamy Roasted Garlic Green Pea (Printable Version)
Velvety blend of roasted garlic and sweet green peas, enriched with cream and herbs for a comforting bowl.
# What You'll Need:
→ Vegetables
01 - 1 large head garlic
02 - 1 tablespoon olive oil
03 - 1 medium yellow onion, chopped
04 - 2 cups green peas, frozen or fresh
05 - 1 medium potato, peeled and diced
06 - 1 celery stalk, chopped
→ Liquids
07 - 4 cups vegetable broth, gluten-free if required
08 - 1/2 cup heavy cream
→ Seasonings & Garnish
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1/2 teaspoon salt, plus more to taste
11 - 1/4 teaspoon ground black pepper
12 - Chopped fresh chives or parsley, for garnish
13 - Optional: lemon juice
# How To Make:
01 - Preheat oven to 400°F. Slice the top from the head of garlic to expose cloves, drizzle with olive oil, wrap in foil, and roast for 30 to 35 minutes until tender and golden.
02 - While garlic roasts, heat a large soup pot over medium heat. Add a splash of olive oil, then sauté onion, celery, and potato for 5 minutes until vegetables begin to soften.
03 - Add green peas, thyme, salt, and pepper. Pour in vegetable broth. Bring mixture to a boil, then reduce heat, cover, and simmer for 15 minutes until vegetables are fully tender.
04 - Squeeze the roasted garlic cloves from their skins and add to the soup base.
05 - Use an immersion blender to purée soup until velvety and smooth, or blend in batches using a countertop blender.
06 - Stir in the heavy cream and warm gently over low heat without boiling. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
07 - Ladle soup into bowls and garnish each serving with chives or parsley.
# Expert Advice:
01 -
- Once you taste how the roasted garlic melds with creamy peas, you’ll want to make this whenever you need cozy comfort fast.
- The balance of simple, fresh ingredients and adaptability has made this my favorite go-to soup for surprise guests or lazy weekends alike.
02 -
- I once tried adding the cream before blending—big mistake, it made the soup less vivid and weirdly heavy.
- Letting the garlic cool just a touch before squeezing saves your fingertips from a painful surprise.
03 -
- Roast two heads of garlic at once and save the second to stir into mashed potatoes or hummus later.
- Letting the soup sit off heat for five minutes before serving helps all the flavors mellow and blend.