Roasted Garlic Soup (Print version)

A velvety, comforting soup with mellow roasted garlic flavor, perfect for chilly days.

# What You Need:

→ Roasted Garlic

01 - 4 large heads garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread, optional

# How To Make It:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Tips:

01 -
  • Roasted garlic transforms into something almost creamy and gentle, nothing like raw garlic's bite.
  • One pot and an immersion blender mean minimal cleanup while you're already feeling proud of yourself.
  • It tastes like comfort but won't leave you sluggish, perfect for those days when you need something nourishing without effort.
02 -
  • Roast the garlic completely separate from everything else first, because trying to rush it or cook it alongside other ingredients means it never gets that caramelized sweetness that makes this soup special.
  • Don't skip using low-sodium broth because the final salt seasoning is entirely up to you, and store-bought garlic roast soup I've had tastes like it drowned in salt from the beginning.
03 -
  • Prepare the roasted garlic hours ahead or even the day before, because it keeps in the fridge and means your final soup comes together in just 30 minutes.
  • If your blender struggles with hot soup, let it cool for five minutes first, or blend in smaller batches so you don't splash scalding soup everywhere.
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