roasted garlic soup recipe

Written ByJenny Smyth Posted on
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The Best roasted garlic soup recipe

I’ve been making roasted garlic soup for years, and it’s still one of my family’s favorite recipes. It’s a perfect dish for a chilly evening or a special occasion.

The aroma of roasted garlic wafting through the kitchen is enough to make everyone’s mouth water. My kids love it because it’s creamy and comforting, and I love it because it’s so easy to make.

The key to this recipe is using high-quality ingredients, especially the garlic. I use fresh heads of garlic from our local farmer’s market, and roast them until they’re soft and caramelized.

This brings out the depth of flavor in the garlic, which is then blended into a rich and creamy soup with chicken broth, heavy cream, and a sprinkle of parmesan cheese. It’s a game-changer for any meal.

Whether you’re serving it as a main course or a side dish, this soup is sure to impress. And the best part?

It’s incredibly easy to make ahead of time and reheat when you need it. Just be sure to store it in an airtight container in the fridge for up to three days or freeze for up to two months.

Roasted Garlic Soup

4.8 from 739 votes

This creamy roasted garlic soup is rich, comforting, and full of sweet, mellow garlic flavor. The garlic is roasted until golden and soft, then blended into a smooth broth with potatoes and herbs.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Roasted Garlic

3 whole heads of garlic
2 tablespoons olive oil
Salt and black pepper to taste

For the Soup

2 tablespoons unsalted butter
1 medium onion, chopped
2 medium potatoes, peeled and diced
4 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and black pepper to taste
Fresh parsley for garnish

👨‍🍳Directions

1Preheat the oven to 400°F.
2Cut the top off each garlic head to expose the cloves, then place each head on a piece of aluminum foil.
3Drizzle with olive oil, season with salt and pepper, and wrap tightly in the foil.
4Roast for 40 to 45 minutes until the cloves are very soft and golden brown when pierced with a knife.
5When the garlic is cool enough to handle, squeeze the roasted cloves out of their skins into a small bowl.
Set aside.
6In a large pot, melt the butter over medium heat, then add the chopped onion and cook for 5 to 7 minutes until softened and translucent, stirring occasionally.
7Add the diced potatoes and the roasted garlic cloves to the pot, then pour in the broth.
8Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 15 to 20 minutes until the potatoes are fork-tender.
9Remove the pot from the heat.
10Use an immersion blender to puree the soup until completely smooth, or carefully transfer it in batches to a countertop blender and blend until creamy.
11Return the soup to the pot if needed, then stir in the heavy cream and fresh thyme.
12Season with salt and pepper to taste.
13Warm the soup over low heat for 2 to 3 minutes, stirring gently, until heated through.
14Do not let it boil.
15Ladle the soup into bowls, garnish with fresh parsley, and serve hot with crusty bread or croutons.

🔧Equipment

Baking sheet
Aluminum foil
Large pot
Immersion blender or countertop blender
Measuring cups and spoons
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 12g❤️Cholesterol: 65mg🧂Sodium: 720mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 7g

📝Notes

For a lighter version, replace the heavy cream with half-and-half or whole milk. You can also add a pinch of red pepper flakes for a subtle heat. The soup can be stored in the refrigerator for up to 3 days.

Watch Video Of How Roasted Garlic Soup Works

I always have leftover roasted garlic soup in my freezer because it reheats beautifully and is perfect for busy weeknights when I need something quick and comforting for dinner.

You can also serve it as a starter at family gatherings or holiday parties – just be sure to have some crusty bread on hand to mop up all that delicious broth.

❓ Frequently Asked Questions About Roasted Garlic Soup

1. What is roasted garlic soup?

Roasted garlic soup is a creamy and comforting soup made with roasted garlic, chicken broth, heavy cream, and parmesan cheese.

2. How do I roast garlic for this recipe?

To roast garlic, preheat your oven to 400°F (200°C). Cut the top off of a whole head of garlic, drizzle with olive oil, and wrap in foil. Roast for 30-40 minutes or until the cloves are soft and caramelized.

3. Can I use store-bought roasted garlic?

No, I recommend using fresh heads of garlic from your local farmer’s market or grocery store. Store-bought roasted garlic may not have the same depth of flavor as homemade roasted garlic.

4. How long does this soup take to make?

This recipe can be made in under an hour, but if you’re making it from scratch with roasted garlic, plan on spending about 1 1/2 hours total – including roasting time.

5. Can I make this soup ahead of time?

Yes! Roasted garlic soup makes an excellent make-ahead dish. Simply store it in an airtight container in the fridge for up to three days or freeze for up to two months.

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