Roasted Garlic Soup

This Roasted Garlic Soup is a comforting and luxurious dish loaded with mellow, caramelized garlic flavor. Creamy, savory, and deeply satisfying, this soup makes a perfect starter or a cozy main course on chilly nights. It’s made with simple ingredients but delivers complex, umami-rich depth in every spoonful.

Why You’ll Love This Recipe

• Packed with rich, roasted garlic flavor

• Incredibly creamy and comforting

• Simple ingredients, big flavor

• Versatile—enjoy as a starter or light meal

• Naturally gluten-free

• Easy to make ahead and reheat

• Great for garlic lovers

• Customizable with toppings and herbs

• Feels gourmet but is easy to make

• Perfect for cold weather or soup season

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Soup:
3 heads garlic
1 tablespoon olive oil
1 tablespoon butter
1 large white onion
1 teaspoon sea salt
1 teaspoon pepper
½ cup chicken or vegetable stock
1 tablespoon Italian seasoning
4 cups chicken stock (or vegetable stock)
2 medium russet potatoes, peeled and quartered
½ cup cream
½ cup grated Parmesan

For Topping:
Mini soup croutons
Minced parsley
Grated Parmesan cheese

Directions

1. Roast the Garlic:
   Preheat oven to 400°F (200°C). Cut the tops off garlic heads and place them cut-side up on aluminum foil. Drizzle with olive oil, wrap into foil packets, and place in a baking dish. Roast for 45 minutes or until cloves are soft. Let cool.

2. Sauté the Onion:
   While garlic roasts, melt butter in a medium soup pot over medium heat. Add onion, salt, and pepper. Sauté for 3 minutes until translucent.

3. Simmer the Base:
   Stir in Italian seasoning and ½ cup of stock. Simmer for 1 minute. Add remaining stock and potatoes. Bring to a simmer, cover, and cook for 15 minutes, or until potatoes are tender.

4. Add the Garlic:
   Squeeze roasted garlic cloves from their skins and add to the pot.

5. Blend the Soup:
   Use an immersion blender (or a regular blender in batches) to blend until smooth and creamy. Stir in the cream and Parmesan. Taste and adjust seasoning.

6. Serve:
   Ladle into bowls and top with mini croutons, chopped parsley, and extra Parmesan.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 45 minutes
Total time: 55 minutes

Variations

• Vegan version: Use olive oil instead of butter, plant-based cream, and omit the Parmesan or use a vegan alternative.

• Extra creamy: Add an extra splash of cream or a dollop of sour cream before serving.

• Add protein: Stir in shredded rotisserie chicken or crispy bacon bits.

• Herbaceous twist: Add fresh thyme or rosemary for a fragrant note.

• Spicy kick: Add a pinch of red pepper flakes or a splash of hot sauce.

• Chunky style: Blend only half the soup and leave the rest chunky for texture.

Storage/Reheating

Storage: Store leftover soup in an airtight container in the refrigerator for up to 4 days.
Freezing: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stovetop over low to medium heat, stirring occasionally. Add a splash of stock or cream if it thickens too much.

FAQs

Is roasted garlic strong in this soup?

No, roasting mellows the garlic, giving it a sweet, nutty, and rich flavor without being overpowering.

Can I make this soup ahead of time?

Yes, it actually tastes even better the next day as the flavors develop.

Do I have to peel the potatoes?

Yes, peeling helps create a smoother texture when blended.

What’s the best stock to use?

Either chicken or vegetable stock works well, depending on your dietary preferences.

Can I make this without cream?

Yes, substitute with whole milk, coconut milk, or a plant-based cream alternative.

Can I use pre-minced garlic instead of whole heads?

Roasting whole heads creates a much better flavor. Pre-minced garlic won’t have the same depth or sweetness.

How do I thicken the soup more?

Let it simmer uncovered for a few extra minutes after blending or add more Parmesan.

Can I use a regular blender?

Yes, but let the soup cool slightly and blend in batches to avoid splattering.

What type of Parmesan is best?

Freshly grated Parmesan works best for flavor and melting smoothly into the soup.

What toppings go well with this soup?

Try crispy croutons, fresh herbs, extra Parmesan, or a drizzle of olive oil for added richness.

Conclusion

This Roasted Garlic Soup is creamy, comforting, and full of mellow, slow-roasted garlic flavor. It’s easy to prepare but feels gourmet, making it perfect for everything from cozy dinners to elegant starters. With a few pantry staples and simple steps, you’ll have a warm, soul-soothing soup that you’ll want to make all season long.