1. **Roast the Garlic

** Preheat your oven to 400°F (200°C). Cut off the very top of each garlic head, exposing the cloves. Drizzle with olive oil, season with salt and pepper, and wrap tightly in aluminum foil. Roast for 30-40 minutes, or until the cloves are soft and golden brown. Let cool slightly, then squeeze the roasted garlic cloves from their skins.

2. **Sauté the Aromatics

** In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 8-10 minutes, or until softened, stirring occasionally.

3. **Combine and Simmer

** Add the roasted garlic cloves, rinsed chickpeas, vegetable broth, and rosemary sprig to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.

4. **Blend to Perfection

** Remove the rosemary sprig. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.

5. **Finish and Serve

** Stir in the heavy cream. Season with additional salt and pepper to taste. Heat gently for a few more minutes, ensuring it doesn't boil. Serve hot, garnished with grated Parmesan cheese (if using) and fresh parsley. A side of crusty bread is essential for dipping!

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Recipes

Tuscan Garlic Dream: Creamy Roasted Garlic & Chickpea Soup

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Shop garlic.
Cook garlic.
Live garlic.