Introduction

Roasted Garlic Soup is a creamy, comforting dish bursting with rich garlic flavor and a hint of thyme. Perfect for chilly evenings, this soup combines tender roasted garlic cloves with a silky broth, topped with Parmesan and zesty lemon for a satisfying meal.

A creamy, thick soup with a pale beige color fills a round orange bowl with wavy edges and a handle on the side. Floating on the surface are four golden-brown croutons with a crispy texture, sprinkled lightly with shredded cheese and small black pepper specks. There are small green herb leaves placed near the center, and a few soft chunks of potatoes are visible beneath the surface of the soup. The bowl sits on a white marbled textured surface, with some garlic bulbs and a metal spoon partly visible around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

26 garlic cloves, peeled
2 Tablespoons olive oil

2 Tablespoons butter
2 medium onions, sliced (about 2 generous cups)

2 teaspoons chopped fresh thyme, or ½ teaspoon dried
18 garlic cloves, smashed and peeled

4 cups chicken broth, low-sodium or vegetable broth
½ cup whipping cream (half and half, oat or almond milk work well)
½ teaspoon sea salt

½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
1 large russet potato, not peeled, cut into large chunks (optional)

4 lemon wedges
Toasted croutons, drizzled with oil, salt and pepper then baked at 350°F until golden
8 cloves fresh garlic, minced and sautéed just until fragrant in olive oil, dashed with pepper

Parmesan Crisps (recipe below)

Instructions

Step 1: Make the roasted garlic ahead of time. Preheat the oven to 350°F. Cut the bottom portion off the garlic heads where they attach to the base. Smash the cloves lightly to loosen the peel, then peel them off. Place peeled garlic cloves in a small glass baking dish. Drizzle with 2 tablespoons olive oil, add a dash of salt and pepper, and toss to coat. Cover tightly with a lid or foil. Bake until garlic is golden brown and tender, about 45 minutes. Transfer cloves to a small bowl. If preparing ahead, let cool and refrigerate in a covered dish or plastic bag.
Step 2: In a heavy, large saucepan over medium-high heat, melt 2 tablespoons butter. Add sliced onions and thyme, cooking until onions are translucent, about 5 minutes.

Step 3: Add the roasted garlic and the 18 smashed raw garlic cloves. Cook for a couple of minutes to release the raw garlic oils.
Step 4: If using, add the russet potato chunks now.
Step 5: Pour in chicken or vegetable broth and cover. Simmer until garlic is very tender, about 20 minutes. While the soup simmers, prepare the Parmesan Cheese Crisps if desired.

Step 6: If you added potato, remove the chunks and set aside. Puree the soup in batches using a blender or an immersion blender until smooth. Return the potato chunks to the creamed soup.
Step 7: Return the soup to low heat. Stir in the cream or milk alternative and gently warm without boiling. Add ½ teaspoon salt and ½ teaspoon freshly ground pepper. Taste and adjust seasoning as needed.
Step 8: Divide the grated Parmesan cheese evenly among 4 bowls, about 2 tablespoons each. Ladle the hot soup over the cheese.

Step 9: Squeeze the juice of a lemon wedge into each bowl. Garnish with extra grated Parmesan, Parmesan Crisps, toasted croutons, or the sautéed minced garlic.
Step 10 (Parmesan Crisps): Preheat oven to 400°F. Place a heaping tablespoon of grated Parmesan onto a silicone or parchment-lined baking sheet and press down slightly. For extra flavor, sprinkle with herbs, black pepper, or red pepper flakes. Repeat, spacing the mounds about ½ inch apart. Bake 3 to 10 minutes until crisps turn golden and darken slightly. Let cool, then carefully scrape off with a spatula and serve with soup.

Tips & Variations

Make the roasted garlic a day ahead to deepen flavors and save time on soup day.

Swap chicken broth for vegetable broth to make the soup vegetarian.
Use oat or almond milk instead of cream for a lighter, dairy-free option.
Add extra herbs like rosemary or sage to complement the thyme.

If you prefer less intense garlic flavor, reduce the amount of raw garlic cloves.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent the cream from curdling. Parmesan Crisps are best made fresh but can be stored in an airtight container for a day or two to maintain crispness.

How to Serve

A small orange bowl shaped like a pumpkin, filled with creamy beige soup that has a smooth texture with visible small black pepper flakes. On top of the soup, there are several light golden brown croutons with a crunchy look, small pieces of pale green vegetables, a tiny sprig of green herbs, and some finely grated white cheese scattered over. The bowl sits on a white marbled surface alongside a white cloth napkin with a black patterned trim and a silver spoon. In the background, two whole garlic bulbs rest on the surface, and extra croutons are placed near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Roasted Garlic Soup vegan?

Yes, substitute the butter with a plant-based alternative, use vegetable broth, and replace the cream with a dairy-free milk like oat or almond. Skip the Parmesan or use a vegan cheese substitute.

How can I peel garlic easily?

Cut off the root end of the garlic bulb, then smash individual cloves lightly with the flat side of a knife. The skins will loosen and peel off easily.