roasted garlic soup recipe

Written BySheba G Updated On
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The Best roasted garlic soup recipe

Roasted garlic soup is one of those recipes that I just can’t get enough of. It’s a game-changer for any occasion, whether it’s a weeknight dinner or a special gathering with family and friends.

I first discovered this recipe on a trip to Italy, where I fell in love with the rich, velvety texture and the deep, nutty flavor of roasted garlic. Since then, I’ve been making it regularly, and my family has grown to love it just as much as I do.

There’s something about the way the garlic mellows out when it’s roasted that makes it so accessible to everyone. My kids even ask for it by name, which is a testament to its kid-friendly appeal.

As for me, I love how easy it is to make – just toss some garlic cloves in the oven and let them roast until they’re soft and caramelized. It’s a perfect recipe for busy weeknights or special occasions alike.

Plus, the health benefits are undeniable – garlic is packed with antioxidants and has anti-inflammatory properties that are hard to ignore. In short, roasted garlic soup is a staple in our household that never fails to impress.

Roasted Garlic Soup

4.7 from 521 votes

This creamy roasted garlic soup transforms sweet, caramelized garlic into a velvety, comforting bowl. The slow roasting mellows the garlic’s bite, creating a rich, nutty flavor that pairs perfectly with a swirl of cream and crusty bread.

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 yellow onion, diced
1 medium potato, peeled and diced
4 cups chicken or vegetable broth
1/2 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and white pepper to taste

👨‍🍳Directions

1Preheat the oven to 400°F.
2Cut the top off each head of garlic to expose the cloves, then place each on a piece of aluminum foil.
3Drizzle with olive oil, season with salt and pepper, and wrap tightly in the foil.
4Roast the garlic for 35 to 40 minutes until the cloves are soft and golden brown.
5Let them cool slightly, then squeeze the roasted garlic cloves from their skins into a small bowl.
6In a medium saucepan over medium heat, melt the butter.
7Add the diced onion and cook for 5 to 6 minutes until translucent, stirring occasionally.
8Add the diced potato and roasted garlic to the saucepan, then pour in the broth.
9Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 15 to 20 minutes until the potato is fork-tender.
10Remove the saucepan from heat and use an immersion blender to puree the soup until smooth and creamy.
11Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the saucepan.
12Stir in the heavy cream and fresh thyme, then season with salt and white pepper to taste.
13Warm the soup over low heat for 2 to 3 minutes without boiling, then serve hot with crusty bread.

🔧Equipment

Baking sheet
Aluminum foil
Medium saucepan
Immersion blender or standard blender
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 7g

📝Notes

For a vegan version, substitute the butter with olive oil, use vegetable broth, and replace the heavy cream with full-fat coconut milk. The soup can be stored in the refrigerator for up to 3 days and tastes even better the next day.

Watch Video Of How Roasted Garlic Soup Works

This roasted garlic soup recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just want a comforting meal after a long day. One of my favorite things about this recipe is how well it stores – you can make it ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months.

When reheating, simply add some additional broth if needed to achieve your desired consistency. Serve hot with crusty bread or over rice for an added touch.

❓ Frequently Asked Questions About Roasted Garlic Soup

Q: What type of garlic should I use for this recipe?

I prefer using sweet or Silverskin garlic for this recipe because they have a milder flavor than other varieties and won’t overpower the dish.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe up to 2 days in advance and store it in an airtight container in the fridge.

Q: How do I prevent the soup from becoming too thick?

To prevent the soup from becoming too thick, you can add more chicken or vegetable broth as needed to achieve your desired consistency.

Q: Can I substitute chicken broth with vegetable broth?

Yes, you can substitute chicken broth with vegetable broth if you’re looking for a vegetarian or vegan option.

Q: What is the best way to reheat this soup?

The best way to reheat this soup is on low heat on your stovetop or in a microwave-safe bowl in 30-second increments until warmed through.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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