Roasted Garlic Soup
Roasted Garlic Soup turns simple ingredients into a creamy, aromatic soup with sweet, mellow garlic flavor. Slow-roasted cloves blend into a nourishing, easy recipe that is perfect for cozy dinners and can be adapted for vegan or gluten-free diets.
Equipment
- Oven
- Baking sheet or roasting dish
- Aluminum foil
- Large soup pot
- Chef’s knife
- Cutting board
- Immersion blender or countertop blender
- Ladle
- Serving bowls
Ingredients
- 3 –4 whole garlic bulbs
- 2 tablespoons olive oil
- 1 large onion sliced
- 1 medium potato peeled and cubed (optional)
- 4 cups low-sodium chicken broth or vegetable broth
- 1 cup heavy cream or almond/coconut milk for dairy-free
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 1 tablespoon unsalted butter or use olive oil for vegan
- ½ teaspoon salt plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 lemon cut in wedges
- ½ cup grated Parmesan cheese optional, for garnish
- Croutons fresh herbs, or Parmesan crisps (optional for serving)
Instructions
- Preheat oven to 350°F (180°C). Slice the tops off garlic bulbs, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40–45 minutes until golden and soft.
- In a large pot, heat 1 tbsp olive oil and butter over medium. Sauté sliced onion and thyme until translucent.
- Squeeze roasted garlic cloves out of skins into the pot. Add potato (if using) and broth. Bring to a boil, then reduce to simmer for 15–20 minutes.
- Remove from heat. Use an immersion blender or blender to purée until smooth.
- Stir in cream. Season with salt, pepper, and a squeeze of lemon juice.
- Serve hot, garnished with Parmesan, croutons, herbs, or crisps as desired.
Notes
For a vegan version, use plant-based milk and skip Parmesan.
Adjust consistency with more broth for a lighter soup or less for thicker.
Store leftovers in a sealed container in the refrigerator up to 3 days.
Soup freezes well for up to 2 months.