Roasted Garlic Soup Recipe
If you’re searching for a soul-warming bowl of comfort, Roasted Garlic Soup is about to become your new kitchen hero. This creamy, fragrant soup transforms humble garlic into a mellow, nutty star, balanced by tender potatoes, sweet onion, and a swirl of cream. Whether you want to impress guests or treat yourself on a chilly evening, every spoonful delivers rich flavor and a velvety texture that’s pure magic. Let’s take a look at how simple ingredients and a little roasting alchemy can create a soup you’ll crave again and again!
Ingredients You’ll Need
Each ingredient in Roasted Garlic Soup is chosen for a reason: they’re simple, but together they create layers of flavor and a soothing, creamy consistency. Here’s what you’ll need and why each one matters.
- Garlic (3 heads): The heart of this soup; roasting turns garlic sweet, mellow, and deeply flavorful.
- Olive oil (1 tablespoon): Helps the garlic caramelize beautifully while roasting.
- Unsalted butter (2 tablespoons): Adds richness and a silky mouthfeel to the base vegetables.
- Yellow onion (1 medium, chopped): Brings natural sweetness and depth to the background flavors.
- Celery (2 stalks, chopped): Gives a subtle earthiness and rounds out the aromatics.
- Yukon Gold potato (1 medium, peeled and diced): Lends body and creaminess without overpowering the garlic.
- Low-sodium vegetable or chicken broth (4 cups): The foundation of the soup; choose low-sodium for better control over seasoning.
- Heavy cream (½ cup): Makes the soup luxurious and creamy; swap with milk for a lighter version.
- Fresh thyme leaves (1 teaspoon) or dried (½ teaspoon): Adds a woodsy, herbal note that pairs beautifully with garlic.
- Salt (½ teaspoon): Essential for bringing all the flavors to life.
- Black pepper (¼ teaspoon): Gives a gentle kick and balances the soup’s richness.
- Chopped fresh parsley or croutons (optional, for garnish): For a fresh pop of color and a delightful crunch.
How to Make Roasted Garlic Soup
Step 1: Roast the Garlic
Preheat your oven to 400°F. Slice the tops off the garlic heads to reveal the cloves, then nestle them on a piece of foil. Drizzle with olive oil, wrap tightly, and roast for 35 to 40 minutes. You’ll know they’re ready when the cloves are buttery soft and golden. Let them cool, then gently squeeze each head to release the roasted garlic. This step makes all the difference—the transformation from sharp to sweet is pure kitchen magic!
Step 2: Sauté the Aromatics
In a large pot over medium heat, melt the butter. Add the chopped onion and celery, cooking for about 5 to 6 minutes until they’re soft and fragrant. This gentle sauté builds the soup’s flavor base, so take your time and let the veggies really sweat and sweeten up.
Step 3: Build the Soup
Add your diced potato, thyme, salt, and pepper to the pot with the sautéed veggies. Stir in all that glorious roasted garlic, then pour in the broth. Bring everything to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. The potatoes should be fork-tender and the flavors will start to meld together, creating a rich, aromatic soup.
Step 4: Blend Until Smooth
Now comes the moment where Roasted Garlic Soup gets its signature silkiness. Use an immersion blender right in the pot to puree the soup until it’s completely smooth. If you prefer, you can transfer the soup in batches to a blender—just be careful with hot liquids! Blend until you reach that dreamy, creamy consistency.
Step 5: Add Cream and Finish
Stir in the heavy cream and warm the soup gently over low heat. Taste and adjust the seasoning if needed—sometimes a pinch more salt or a crack of pepper is all it takes to make the flavors sing. Ladle the soup into bowls and get ready to garnish and serve!
How to Serve Roasted Garlic Soup
Garnishes
Finish each bowl of Roasted Garlic Soup with a sprinkle of fresh parsley for a burst of color, or scatter crunchy croutons on top for extra texture. A drizzle of olive oil or a swirl of cream adds a gourmet touch that’s sure to impress.
Side Dishes
This soup begs for a side of crusty bread—think a warm baguette, sourdough, or even classic grilled cheese. The bread is perfect for soaking up every last drop of creamy goodness, making your meal feel complete and utterly satisfying.
Creative Ways to Present
For a fun twist, serve Roasted Garlic Soup in small mugs or shot glasses as a party starter, or pour it over roasted vegetables for a comforting dinner bowl. You can also top with a sprinkle of grated Parmesan or a few toasted pumpkin seeds for a seasonal crunch.
Make Ahead and Storage
Storing Leftovers
Let leftover soup cool completely, then transfer it to an airtight container. It keeps beautifully in the fridge for up to four days, making it a fantastic make-ahead lunch or quick dinner option.
Freezing
For longer storage, freeze Roasted Garlic Soup in individual portions. Use freezer-safe containers or bags, leaving a little space for expansion. It will keep its flavor and texture for up to three months—just thaw in the fridge overnight when you’re ready to enjoy.
Reheating
Gently warm the soup on the stovetop over low heat, stirring frequently. If it’s too thick, add a splash of broth or milk to loosen it up. You can also reheat individual bowls in the microwave, but be sure to stir halfway through for even heating.
FAQs
Can I make this soup vegan?
Absolutely! Swap the butter for olive oil and use a plant-based cream or omit it altogether. Just be sure to use vegetable broth, and you’ll have a delicious vegan version of Roasted Garlic Soup.
What’s the best way to roast garlic without burning it?
Wrap the garlic heads tightly in foil and drizzle with olive oil before roasting. This keeps the cloves moist and prevents them from burning, ensuring they turn out soft, golden, and sweet every time.
Can I use a different type Soup
Yukon Golds are great for their creamy texture, but russet potatoes work well too. Just avoid waxy potatoes, which can make the soup less smooth.
How do I make the soup thicker or thinner?
If you want a thicker soup, use a bit less broth or add an extra potato. For a thinner consistency, simply stir in more broth or a splash of milk until it’s just right for you.
Is this Roasted Garlic Soup gluten-free?
Yes, as long as your broth is gluten-free, this recipe is naturally gluten-free. Just double-check labels if you’re sensitive or serving someone with celiac disease.
Final Thoughts
There’s something truly special about sharing a bowl of Roasted Garlic Soup with the people you love. It’s simple to make, yet the flavors are anything but ordinary. If you haven’t tried this comfort classic yet, grab some garlic and give it a go—you’ll be amazed by how easy and delicious homemade soup can be!
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Roasted Garlic Soup Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Roasted Garlic Soup is a creamy, comforting recipe featuring sweet roasted garlic, tender potatoes, and aromatic herbs. Perfect for chilly days, this rich and flavorful soup combines simple ingredients with easy roasting and simmering techniques to create a velvety texture and deep flavor. Ideal for a cozy meal, it’s suitable for vegetarians and can be made gluten-free.
Ingredients
Garlic Roasting
- 3 heads of garlic
- 1 tablespoon olive oil
Soup Base
- 2 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 medium Yukon Gold potato, peeled and diced
- 4 cups low-sodium vegetable or chicken broth
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finishing
- ½ cup heavy cream
- Chopped fresh parsley or croutons for garnish (optional)
Instructions
- Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, place them on foil, drizzle with olive oil, and wrap tightly. Roast in the oven for 35–40 minutes until cloves are soft and golden. Let cool slightly, then squeeze the roasted garlic out of their skins and set aside.
- Sauté Vegetables: In a large pot, melt the unsalted butter over medium heat. Add the chopped onion and celery, cooking for 5–6 minutes until softened and fragrant, which will build the base flavor of your soup.
- Add Potatoes and Seasonings: Stir in the diced Yukon Gold potato, fresh thyme leaves, salt, and black pepper. Then add the roasted garlic and pour in the broth. Mix everything together thoroughly.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes, or until the potatoes are very tender and the flavors meld beautifully.
- Puree the Soup: Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, you can carefully transfer the soup to a blender in batches and puree until smooth, then return it to the pot.
- Finish with Cream: Stir in the heavy cream and warm through over low heat without boiling. Taste and adjust seasoning with additional salt or pepper if needed.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with chopped fresh parsley or croutons if desired. Serve immediately for a comforting meal.
Notes
- For a lighter version, substitute heavy cream with whole milk or omit it entirely for a dairy-free soup.
- Use gluten-free broth to make this soup gluten-free.
- This soup pairs wonderfully with crusty bread or grilled cheese sandwiches for a hearty meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 260
- Sugar: 5g
- Sodium: 410mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg
