Roasted Garlic Cream Soup
How about a creamy roasted garlic soup to warm your soul on a cold weather? I don't often make cream soup, but I did this one a long time ago and it's been one of the best cream soup recipes I have ever made. The soup was ready in record time because I used the multicooker from InstantPot. The multicooker is my helper in the kitchen, I use it quite often and especially when I don't really feel like cooking or when I don't have so much time. I love that food is ready super fast and you don't have to watch the food. For busy people or those who are not very excited about cooking, the multicooker is a must-have.Returning to our soup, you only need a few ingredients to make a delicious lunch or dinner. The soup has an intense taste of roasted garlic and if you love garlic, it will definietly win your heart. Served with crunchy crutons or with some parmesan chips, this soup is exactly what you need.
Ingredients
- 3 heads of garlic
- 4 potatoes
- 1 small celery root
- 1 leek
- 5 tbsp olive oil
- 3 tbsp greek yoghurt
- salt
- pepper
- garlic powder
Instructions
- Cut the ends of the heads of garlic and put the garlic in a heat-resistant dish. Put 2 tablespoons of olive oil, salt and pepper to taste on top of the garlic and cover the dish. Put in the oven preheated to 200 degrees for 10-15 minutes.
- While the garlic is cooking, we take care of the vegetables. Peel them, wash them well and cut them into not very small pieces because they will boil anyway and at the end we will blend them. Put the vegetables in the bowl of the multicooker, put enough water to cover the vegetables and set the multicooker to the pressure cooking function for 13-15 minutes. When the program is ready, release the pressure.
- Put the roasted garlic in the soup and start blending with a vertical mixer until the soup becomes creamy. Add the Greek yogurt, season with salt, pepper and garlic powder to taste. At the end, decorate the soup with the remaining olive oil and fresh basil.
Notes
