This roasted garlic soup transforms everyday ingredients into a luxuriously creamy, flavorful dish that’s both comforting and nourishing.
Packed with garlic, onions, and a touch of cream, it’s rich in plant-based compounds, fiber, and good fats, yet low in saturated fat.
Quick to prep and meal-prep friendly, it’s perfect for an elegant weeknight dinner or a wholesome lunch.
Creamy & Delicious Roasted Garlic Soup
Equipment
- 1 large heavy saucepan
- 1 small glass baking dish
- 1 blender (or immersion blender)
- 1 Cutting board
- 1 Chef’s knife
- Measuring cups and spoons
Ingredients
- 26 cloves garlic peeled
- 2 tbsp olive oil
- 2 tbsp butter
- 2 medium onions sliced (~2 cups)
- 2 tsp fresh thyme chopped (or ½ tsp dried)
- 18 cloves garlic smashed and peeled
- 4 cups chicken or vegetable broth low-sodium
- ½ cup whipping cream or half-and-half, oat, or almond milk
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- 1 large russet potato unpeeled, cut into large chunks (optional)
- 4 lemon wedges
- Optional garnishes:
- Toasted croutons
- 8 cloves garlic minced and lightly sautéed
- Parmesan crisps
Instructions
- Roast the Garlic Ahead of Time: Preheat your oven to 350°F (175°C). Take the garlic bulbs and trim the bottoms so the cloves are slightly exposed. Lightly smash each clove with the flat side of a knife to make peeling easier. Place all 26 peeled cloves into a small glass baking dish. Drizzle 2 tablespoons of olive oil over the garlic, sprinkle lightly with salt and pepper, and toss until evenly coated. Cover the dish tightly with foil or a lid and roast in the oven for about 45 minutes, or until the garlic becomes soft, golden, and fragrant. Once done, transfer the roasted cloves to a small bowl. If you’re preparing a day in advance, allow the garlic to cool completely, then store it in an airtight container in the refrigerator. Roasted garlic can also be enjoyed as a flavorful snack or mashed into a spread.
- Sauté the Onions and Fresh Thyme: In a large heavy-bottomed saucepan, melt 2 tablespoons of butter over medium-high heat. Add the 2 medium sliced onions along with 2 teaspoons of chopped fresh thyme (or ½ teaspoon dried thyme). Cook, stirring occasionally, until the onions become soft, translucent, and lightly golden, about 5 minutes. The aroma of onions and thyme will begin to fill your kitchen, forming a rich, flavorful base for the soup.
- Incorporate Garlic: Add the roasted garlic cloves along with the 18 raw, smashed garlic cloves to the saucepan. Stir gently and cook for 2–3 minutes to release the aromatic oils from the fresh garlic without burning it. This step softens the raw garlic flavor while blending it seamlessly with the roasted cloves for a balanced, rich taste.
- Add Optional Potato Chunks: If you’re including the russet potato, add the cut chunks to the pan at this stage. The potato will help thicken the soup slightly when blended, creating a creamier texture without overpowering the delicate garlic flavor.
- Simmer in Broth: Pour in 4 cups of chicken or vegetable broth, ensuring all ingredients are submerged. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it simmer for about 20 minutes, or until the garlic and potatoes (if using) are tender and easily pierced with a fork. This slow simmer helps mellow the garlic’s sharpness while infusing the broth with deep flavor.
- Prepare Parmesan Crisps (Optional): While the soup simmers, preheat your oven to 400°F (200°C). Place a heaping tablespoon of finely grated Parmesan cheese onto a parchment- or silicone-lined baking sheet. Gently flatten the cheese mound and sprinkle with optional herbs, black pepper, or red pepper flakes for extra flavor. Repeat, leaving about ½ inch between each mound. Bake 3–10 minutes until the crisps are golden and firm. Keep a close eye as they can burn quickly. Once baked, cool slightly and carefully lift the crisps with a spatula. These will make a crunchy, flavorful garnish for the soup.
- Blend the Soup: Once the garlic and potatoes are tender, remove the potato chunks (if using) and set them aside on a plate. Using a blender or immersion blender, carefully puree the remaining soup in batches until silky smooth. If using an immersion blender, blend directly in the saucepan. Return the potato chunks to the smooth soup for added texture.
- Add Cream and Seasonings: Reduce the heat to very low and stir in ½ cup of cream, half-and-half, or your preferred plant-based milk. Gently heat the soup, making sure it does not boil, to avoid curdling. Season with ½ teaspoon of sea salt and ½ teaspoon of freshly ground black pepper. Taste and adjust seasoning as needed. The soup should be rich, creamy, and perfectly balanced between savory garlic and aromatic thyme.
- Serve with Lemon and Garnishes: Divide the soup into 4 bowls. Sprinkle each with about 2 tablespoons of finely grated Parmesan cheese. Squeeze a wedge of lemon into each bowl to add brightness and enhance the natural flavors of garlic and onion. Garnish with optional toasted croutons, minced sautéed garlic, or the Parmesan crisps prepared earlier for added texture and flavor.
- Final Touch and Enjoy: Serve immediately while hot. The soup keeps well in the refrigerator for 2–3 days and can be gently reheated over low heat. This roasted garlic soup is indulgent yet wholesome, offering fiber, good fats, and a cozy, satisfying flavor that makes it perfect for weeknight dinners, lunch prep, or impressing guests with minimal effort.
Notes
- Roasted garlic can be prepared up to a day in advance for convenience and enhanced flavor.
- The russet potato is optional but helps create a thicker, creamier texture when blended.
- Use low-sodium broth to better control salt levels in the soup.
- Plant-based milk options like oat or almond milk can replace cream for a lighter or dairy-free version.
- Parmesan crisps or croutons add texture and a savory crunch; they can be made while the soup simmers.
- Soup can be easily doubled or tripled for meal prep or entertaining.
- Lemon juice brightens the flavors and balances the richness of the soup.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
Chef’s Secrets To Deep Flavor
For a truly aromatic roasted garlic soup, layering flavors is key.
Start by roasting a portion of the garlic to bring out its natural sweetness and reduce sharpness.
Using a mix of roasted and raw garlic ensures depth without overpowering.
Sautéing onions with fresh thyme before adding garlic builds a rich base.
Don’t rush the simmering process; letting the garlic and broth cook together allows the flavors to meld.
Finally, blending carefully and adding cream at the end preserves a silky texture and prevents curdling.
Serving Suggestions For Best Experience
This soup shines when served hot in shallow bowls, allowing garnishes like Parmesan crisps, croutons, or sautéed garlic to stand out.
A squeeze of fresh lemon adds a bright counterpoint to the creamy, savory soup.
Pair it with a fresh green salad, roasted vegetables, or a crusty whole-grain bread to create a complete meal.
For dinner parties, consider serving in small appetizer bowls with an extra crisp and a sprinkle of fresh herbs for a sophisticated touch.
Storage Tips To Preserve Freshness
Store leftover soup in an airtight container in the refrigerator for 2–3 days.
For longer preservation, freeze the soup in meal-sized portions for up to 2 months; thaw overnight in the refrigerator and reheat gently on the stove over low heat.
Avoid boiling after adding cream, as high heat can cause curdling.
If frozen, adding a splash of fresh cream or milk while reheating restores its silky consistency.
Store garnishes like Parmesan crisps separately to maintain their crunch.
Frequently Asked Questions
1. Can I make this soup dairy-free?
Yes! Substitute the cream with oat, almond, or soy milk for a creamy, plant-based version. The soup will still have rich flavor thanks to the roasted garlic and sautéed onions.
2. Can I skip the potato?
Absolutely. The potato adds creaminess and body, but the soup will still be smooth and flavorful without it. If skipping, consider slightly reducing the broth to maintain a rich consistency.
3. How do I make the soup less garlicky?
Roasting garlic mellows its intensity. Use fewer raw cloves if you prefer a subtler garlic flavor. Garnishing with roasted garlic instead of raw can also reduce pungency.
4. Can I prepare this soup in advance?
Yes, roasted garlic and the blended soup can be made a day ahead. Store in the fridge, then gently reheat before serving, adding cream at the last moment to keep it silky.
5. What can I serve with this soup?
This soup pairs wonderfully with crusty bread, fresh salads, roasted vegetables, or a light protein like grilled chicken or fish. Parmesan crisps or croutons add a satisfying crunch and elevate presentation.
