Creamy Oven-Roasted Garlic Soup

Prepare the ingredients. Prepare all the ingredients - we'll be cooking with them in a moment 🍲✨

Slice the onion. Peel the onion and cut it into small dice.

Cut the potatoes. Peel the potatoes and cut them into small cubes.

Prepare the garlic. Cut off the top of the garlic bulb (for 4 servings, use 1 large or 2 smaller bulbs).

Bake the vegetables. Spread the potatoes, onion, and garlic on a baking sheet, drizzle with olive oil, season with salt, add marjoram, and bake in the oven at 200 C for about 20 minutes until tender.

Cut the baguette. Cut the baguette into small cubes.

Prepare the croutons. Toast the baguette cubes in a pan over medium heat until golden and crisp, about 3-4 minutes, season with salt and pepper (for a more pronounced flavor, you can toast them in olive oil or butter with herbs or garlic, or bake them in the oven).

Squeeze out the garlic. Remove the roasted base from the oven, transfer it to a pot, and squeeze the roasted garlic into it.

Cook the soup. Add the cream, cumin, bouillon dissolved in water (or use stock), and simmer over low heat for about 5 minutes.

Blend. Blend the soup smooth with an immersion blender.

Serve. Serve with grated cheese, ham, and croutons 🧀✨