Roasted Garlic Soup (High Protein)
This creamy and cheesy roasted garlic soup is made completely gluten free and high protein with simple ingredients!
Ingredients
For the Roasted Garlic
- 4 bulbs Garlic
- Olive oil
- Salt
For the Soup
- 1 Onion chopped
- 2 Carrots thinly sliced
- 4 cups Chicken broth
- 2 tsp. Salt
- ½ tsp. Pepper
- 1 tsp. Thyme
- 1 tsp. Parsley
- 2 cups Cooked chicken chopped or shredded
- 1 cup Heavy cream
- ⅓ cup Gluten free all-purpose flour
- 1 cup Shredded cheddar cheese
Instructions
For the roasted garlic
- Preheat the oven to 400F. Slice the tops off each head of garlic, place in an oven safe dish, drizzle with olive oil, then wrap it in foil. Roast until golden and soft, approximately 40 minutes. Set aside to cool, then peel.
For the soup
- In a large pot over medium heat, cook the onion and carrots in olive oil until softened, about 3 minutes.
- Pour in the chicken broth, roasted garlic, and seasonings. Bring to a low boil for 10 minutes with the lid on to let the flavors meld.
- When it's safe to handle, carefully blend until smooth and creamy, or leave just a few chunks. I like to use my immersion blender but you can also use a regular blender. If it's really hot, don't fully seal the lid.
- Separately in a bowl or glass, mix the cream and flour together.
- Add the chicken to the soup, then slowly stir in the heavy cream and flour mixture, finally adding the cheddar cheese until melted and silky. Taste and adjust the salt as needed.