Creamy Roasted Garlic Soup

Preheat your oven. Cut the tops off the heads of garlic to expose the cloves.

Place the garlic heads on a sheet of aluminum foil, drizzle generously with olive oil, and season with salt and pepper.

Wrap the garlic tightly in the foil and roast in the oven until the cloves are soft, fragrant, and golden brown. Set aside to cool.

While the garlic is roasting, dice the yellow onion and peel and dice the potatoes.

In a large pot over medium-high heat, melt the butter. Add the diced onion and sauté until softened and lightly browned.

Meanwhile, boil the diced potatoes in a separate pot of water until fork-tender. Drain and set aside.

Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and into a food processor.

Add the boiled potatoes and sautéed onions to the food processor with the garlic.

Pour in enough vegetable broth to facilitate blending, then process until the mixture is completely smooth.

Transfer the blended mixture back to the large soup pot and place over low heat.

Stir in the remaining vegetable broth and the oat milk to reach your desired soup consistency.

Wrap the fresh thyme, sage, and rosemary in a piece of cheesecloth to create an herb sachet, and add it to the pot.

Season the soup to your liking with cayenne pepper, black pepper, onion powder, and Cajun seasoning.

Bring the soup to a gentle simmer and let it cook for about 15 minutes to allow the flavors to meld.

Remove the pot from the heat and discard the herb sachet. Stir in the shredded Gruyère cheese until it is fully melted and incorporated.

Ladle the soup into bowls and garnish with croutons, crispy prosciutto, and fresh parsley, if desired.