Roasted Garlic Soup Recipe

Introduction

This roasted garlic soup is a comforting and flavorful dish that highlights the sweet, mellow taste of slow-roasted garlic. Creamy and rich, it’s perfect for chilly evenings or when you want a cozy bowl of homemade goodness.

Ingredients

• 4 heads garlic
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 diced shallots
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 4 medium yellow potatoes, peeled and large diced (about 2 cups)
• ¾ cup cream
• ½ cup parmesan cheese
• Croutons, for serving
• Parmesan cheese, for garnish
• Fresh herbs, for garnish

Instructions

1. Step 1: Preheat your oven to 400 degrees Fahrenheit. Cut the tops off the 4 heads of garlic to expose the cloves. Place them on a sheet of foil, drizzle with olive oil, then wrap tightly in the foil and place on a baking sheet. Roast for 45 minutes until the garlic is golden brown and soft.
2. Step 2: While the garlic roasts, melt butter in a large pot over medium-high heat. Add diced shallots and cook until they start to soften.
3. Step 3: Add salt, pepper, dried thyme, dried oregano, chicken broth, and diced potatoes to the pot. Bring to a simmer and cook until the potatoes are tender, about 20 minutes.
4. Step 4: Once the garlic is roasted and cool enough to handle, squeeze the cloves out of their skins and add them to the pot. Use a blender or immersion blender to puree the soup until smooth.
5. Step 5: Stir in the cream and parmesan cheese. Taste and adjust seasoning if needed. Serve hot, topped with croutons, extra parmesan, and fresh herbs as desired.

Tips & Variations

• You can substitute vegetable broth for chicken broth to make this soup vegetarian.
• For a thinner consistency, add more broth or cream while blending.
• Try adding a pinch of smoked paprika for a subtle smoky flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the cream with coconut milk or a plant-based cream alternative, and use a dairy-free parmesan or omit it altogether.

What can I use if I don’t have an immersion blender?

You can carefully transfer the soup in batches to a regular blender. Be sure to blend in small portions to avoid splashing and burn risks.

Roasted Garlic Soup Recipe

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★★★★★

4.4 from 88 reviews

This creamy Roasted Garlic Soup is a comforting and flavorful dish made with tender roasted garlic, simmered potatoes, and fragrant herbs, finished with a touch of cream and parmesan for a luxurious texture. Perfect as a cozy appetizer or light meal, it combines rich savory notes with a velvety smooth consistency.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 80 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Roasted Garlic

• 4 heads garlic
• 2 tablespoons olive oil

Soup Base

• 2 tablespoons butter
• 2 diced shallots
• ¾ teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 4 medium yellow potatoes, peeled and large diced (about 2 cups)

Finishing Touches

• ¾ cup cream
• ½ cup parmesan cheese
• Croutons, for serving
• Parmesan cheese, for garnish
• Fresh parsley or herbs, for garnish

Instructions

1. Roast the Garlic: Preheat your oven to 400°F (200°C). Cut the tops off 4 heads of garlic to expose the cloves inside. Place the garlic heads on a sheet of foil, drizzle with 2 tablespoons of olive oil, then wrap the foil tightly to enclose the garlic. Place on a baking sheet and roast for about 45 minutes, or until the garlic cloves are golden brown and soft.
2. Sauté Shallots: In a large pot over medium-high heat, melt 2 tablespoons of butter. Add the diced shallots and cook until they begin to soften and become translucent, about 3-5 minutes.
3. Add Seasonings and Potatoes: Stir in ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, and 1 teaspoon dried oregano. Pour in 4 cups of chicken broth and add the peeled and diced potatoes. Bring the mixture to a simmer.
4. Simmer Soup: Let the soup simmer until the potatoes are very tender, about 20 minutes, stirring occasionally to prevent sticking.
5. Add Roasted Garlic and Blend: Carefully squeeze the roasted garlic cloves out of their skins into the pot. Using an immersion blender or transferring the soup in batches to a blender, puree the soup until completely smooth and creamy.
6. Finish the Soup: Stir in ¾ cup of cream and ½ cup of grated parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
7. Serve: Ladle the soup into bowls and garnish with croutons, additional parmesan cheese, and fresh parsley or herbs if desired. Serve warm for the best flavor.

Notes

• Roasting the garlic softens its flavor and adds a rich sweetness to the soup.
• If you prefer a thicker soup, reduce the chicken broth slightly or add more potatoes.
• Use an immersion blender for easier blending directly in the pot.
• Vegetarian option: substitute chicken broth with vegetable broth.
• Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Keywords: Roasted garlic soup, creamy garlic soup, potato soup, comfort food, savory soup, easy soup recipe