Roasted Garlic Soup

Start with warm, simple flavors and a soft, smooth texture to enjoy right away.

introduction

This creamy roasted garlic soup recipe makes a warm, rich bowl that is easy to cook and very comforting. It uses roasted garlic, onion, potato, and cream to make a mild, silky soup. If you like creamy garlic dishes, you may also enjoy this creamy garlic pasta recipe with chicken for another simple comfort meal.

why make this recipe

Make this soup because it is simple, soothing, and full of garlic flavor without being too sharp. It uses easy ingredients you likely have or can buy at the store. The texture is smooth and fills you up, and it pairs well with bread or small sides. For another garlic-forward main or side idea, check out this creamy garlic shrimp pasta.

how to make Creamy Roasted Garlic Soup Recipe

Follow these clear steps to make the soup. Roast the garlic first, then cook the vegetables, simmer, and blend until smooth.

Ingredients :

• 2 heads of garlic
• 1 tablespoon olive oil (for roasting)
• 1 tablespoon olive oil (for sautéing)
• 1 medium onion, diced
• 1 large potato, peeled and diced
• 4 cups vegetable broth
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• Salt and pepper, to taste
• 1 cup heavy cream or coconut milk (for dairy-free version)
• Fresh parsley, chopped (for garnish)
• Crusty bread, for serving (optional)

Directions :

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves. Drizzle with 1 tablespoon of olive oil and wrap each head tightly in aluminum foil. Roast in the preheated oven for 30-35 minutes until the garlic is soft and golden brown. Let cool before squeezing the garlic cloves out of their skins and setting them aside.
2. In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and cook for 5-7 minutes until softened and translucent. Then add the diced potato and cook for an additional 3-4 minutes, stirring occasionally to combine flavors.
3. Stir in the roasted garlic cloves along with the fresh thyme. Pour in the vegetable broth and increase the heat to bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
4. Using an immersion blender, purée the soup directly in the pot until it reaches a smooth and creamy consistency. Alternatively, carefully transfer the soup in batches to a standard blender, blend until smooth, and return it to the pot.
5. Stir in the heavy cream or coconut milk and gently heat the soup for another 2-3 minutes to combine the flavors. Season with salt and pepper according to your taste preferences.
6. Ladle the creamy soup into bowls and garnish each serving with chopped fresh parsley. Optionally serve alongside crusty bread for dipping and extra texture.

For a similar creamy, garlic-rich texture in a different dish, you can look at this creamy garlic parmesan shells with steak bites.

how to serve Creamy Roasted Garlic Soup Recipe

Serve the soup hot in bowls. Garnish with chopped fresh parsley and a grind of black pepper. Add crusty bread or garlic toast for dipping. For a sweet and savory side, roasted carrots pair well, like these honey garlic roasted carrots.

how to store Creamy Roasted Garlic Soup Recipe

Let the soup cool to room temperature before storing. Put it in an airtight container and keep it in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and reheat gently on the stove, stirring to blend the cream back in.

tips to make Creamy Roasted Garlic Soup Recipe

• Roast the garlic until very soft and lightly browned for the best sweet garlic flavor.
• Use an immersion blender to make blending easy and safe in the pot.
• If you want a thinner soup, add more vegetable broth a little at a time.
• For extra flavor, sauté a carrot or celery with the onion.
• If you serve with meat or richer sides, try pairing it with a hearty main like the recipes found here: garlic lamb chops with shrimp alfredo and broccolini.

variation (if any)

• Dairy-free: Use full-fat coconut milk instead of heavy cream.
• Add cheese: Stir in grated parmesan for a richer taste.
• Add herbs: Swap thyme for rosemary or add a bay leaf while simmering.
• Make it chunky: Reserve some cooked potato cubes and add them back after blending.

FAQs

Q: Can I make this soup without cream?
A: Yes. Use coconut milk for a dairy-free version or leave out cream and add a bit more broth. The soup will be lighter.

Q: Can I roast garlic ahead of time?
A: Yes. Roast garlic up to 3 days ahead and store in the fridge. It keeps well and saves time.

Q: Is it safe to blend hot soup in a blender?
A: Yes, but vent the lid and blend in small batches to avoid steam build-up. Better yet, use an immersion blender in the pot.

Q: Can I use more garlic for a stronger taste?
A: Yes. Add another head of roasted garlic if you want a bolder garlic flavor.

Q: Can I use chicken broth instead of vegetable broth?
A: Yes. Chicken broth works well if you do not need the soup to be vegetarian.

Conclusion

This creamy roasted garlic soup is easy, cozy, and full of gentle garlic flavor — a great choice for a simple weeknight meal or a quiet weekend lunch. For another version and more notes on a creamy roasted garlic soup, see this detailed guide on Creamy Roasted Garlic Soup – Art of Natural Living.

Creamy Roasted Garlic Soup

This creamy roasted garlic soup features a warm and rich flavor profile with a smooth, silky texture, perfect for a cozy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Appetizer, Soup

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Soup Base

• 2 heads heads of garlic Roasted for a sweet flavor
• 2 tablespoons olive oil 1 tablespoon for roasting, 1 tablespoon for sautéing
• 1 medium onion, diced Adds depth of flavor
• 1 large potato, peeled and diced Provides creaminess
• 4 cups vegetable broth Use chicken broth for a non-vegetarian option
• 1 tablespoon fresh thyme leaves Or 1 teaspoon dried thyme
• to taste Salt and pepper
• 1 cup heavy cream or coconut milk Coconut milk for dairy-free version

For Garnish and Serving

• to taste Fresh parsley, chopped Adds freshness for garnish
• as needed Crusty bread For serving, optional

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves.
2. Drizzle the garlic with 1 tablespoon of olive oil and wrap each head tightly in aluminum foil.
3. Roast in the preheated oven for 30-35 minutes until the garlic is soft and golden brown. Let cool before squeezing the garlic cloves out of their skins.

Cooking the Soup

1. In a large pot, heat the remaining tablespoon of olive oil over medium heat.
2. Add the diced onion and cook for 5-7 minutes until softened and translucent.
3. Add the diced potato and cook for an additional 3-4 minutes, stirring occasionally.
4. Stir in the roasted garlic cloves and thyme. Pour in the vegetable broth and bring to a boil.
5. Reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.

Blending and Finalizing

1. Using an immersion blender, purée the soup directly in the pot until smooth.
2. Stir in the heavy cream or coconut milk and gently heat the soup for another 2-3 minutes.
3. Season with salt and pepper to taste.

Serving

1. Ladle the creamy soup into bowls and garnish with chopped fresh parsley.
2. Serve hot with crusty bread if desired.

Notes

Roast the garlic until very soft for the best flavor. Adjust thickness by adding more broth if necessary. Store leftovers in an airtight container in the refrigerator for 3-4 days.