Garlic Soup
This post may contain affiliate links. Please read our disclosure policy.
This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It's a surprisingly simple recipe that you'll want to make all soup season long!
Top this garlic soup with a big handful of our mini soup croutons. And if you love roasted garlic as much as we do, also try our roasted garlic mashed potatoes and our bacon and roasted garlic guacamole!
All the love for garlic soup
Welcome, all garlic lovers! We've made this recipe for you. This roasted garlic soup (sometimes known as 40 clove garlic soup) is our favorite new addition to our soup collection.
And don't worry about having to clear your social calendar and choose between your friends and this soup. Instead of using raw or sauteed garlic, which both have a strong and pungent flavor that lasts for days, we use roasted garlic.
Roasted garlic is an entirely different and wonderful magical thing. 45 minutes in the oven turns a head of garlic (or in this case, 3 heads) into soft, creamy, sweet, and slightly nutty little cloves completely unlike their raw version. It blends into the soup to create warm and cozy spoonfuls of rich umami heaven.
The 5 easy steps to make garlic soup
If you happen to have a few heads of leftover roasted garlic on hand, then you'll be eating this soup in about 20 minutes. If not, set aside just under an hour.
- First things first, roast the garlic. Cut the tops off the head of garlic (so they're easy to squeeze out of the skin later), drizzle them with a little oil, and wrap them in an aluminum foil package. After 45 minutes in the oven they'll be soft, caramelized, and ready to be made into soup.
- Start the soup by sauteeing onion in butter just until it's translucent.
- Now add the wine, seasoning, chicken stock, and potatoes and bring the soup to a simmer.
- Once the garlic is soft (and it's cooled down enough that you don't burn your fingers) squeeze the cloves out of their skins and put them into the soup.
- Now all that you have to do is blend the soup and add a little cream and some parmesan cheese to take it to next level deliciousness.
Gather your ingredients
- Three heads of garlic ā Yes, 3 whole heads!
- Olive oil and butter ā some for roasting the garlic and some for sauteeing the onion.
- White wine ā Dry white wine works best.
- Italian seasoning ā Try our homemade Italian seasoning!
- Chicken stock ā Bone broth will give your soup the best flavor. For a vegetarian soup, use vegetable broth.
- Potatoes ā We use russet potatoes, but peeled red or yellow potatoes will work, too. They give the soup a wonderful creamy texture.
- Cream and parmesan ā both of these add flavor, depth, and creaminess to your garlic soup.
Recipe FAQs
How garlicky is this soup?
If you've made it this far, we're assuming you're not afraid of a little garlic flavor. So for the garlic lover in you, this soup is definitely not too garlicky. Roasting garlic takes away its sharp, pungent flavor and leaves you with a garlic taste that is sweet and mellow instead.
Can I freeze this garlic soup for later?
Technically, yes you can. But soups with potatoes and cream are not the best option to freeze as potatoes can become grainy and dairy can separate. If you need to, put some in the freezer and cross your fingers. But don't make this soup with the intention of freezing it.
Talk to me about those croutons
Those mini soup croutons are our true loves. They're crispy little bites seasoned with herbs and garlic and the perfect tiny little size to fit several to a spoon without overtaking the soup. You won't regret making them!
Make it a meal
There's literally no reason in the world (that we can think of) that you wouldn't load up your bowl of garlic soup with mini croutons and call it dinner. It's a beautiful, simple, uncomplicated thing.
But if you want your bowl of soup to have some friends at the table, why not make a loaf of herb and cheese no yeast bread? Or set out a simple salad like our best kale salad or roasted winter salad.
Or turn it into a soup and sandwich deal with our bacon sandwich, sriracha grilled cheese, or even some warm bruschetta.
Garlic Soup Recipe
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon EACH: sea salt and pepper
- Ā½ cup white wine (can sub stock)
- 1 tablespoon Italian seasoning
- 4 cups chicken stock (can sub vegetable stock)
- 2 medium russet potatoes (peeled and quartered)
- Ā½ cup cream
- Ā½ cup grated parmesan
Garlic Soup Toppings
- Mini soup croutons
- Minced parsley
- Grated parmesan cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.3 heads garlic, 1 tablespoon olive oil
- While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent ā about 3 minutes.1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
- Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.Ā½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
- Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Use an immersion blender (or regular blender ā see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.Ā½ cup cream, Ā½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
If you love soup as much as we do, make sure to check out all of our soup recipes!
Remember that ALL recipes on -line are just ONE PERSONS interpretation of some basic principles so EXPERIMENT. Those persons are neither Gurus or magicians For instance if you wnat to make a HIGH PROTEIN kind of soup use CANNED Butter Beans instead of POTATOES [ Cannellini or Fava Beans are the same species ] por even CICKMPEAS. I’vefound that if you are going to beld soup you can add protienaceous beans to pretty much any soup to good advantage.
In fact this was OFFICIAL UK GOVERNMENT Policy during WW2 and the HEALTH of the NATION has never been better than it was during WW2 so they must have been onto something!!
This was delicious. We added more garlic and replaced the croutons with Gardettos. Definitely recommend this if youāre feeling under the weather.
Was fantastic
I loved this! I followed the recipe exactly, except I didn’t add croutons as I did not have any bread. I took the potato peels and pan-fried them until crispy instead! Soooo good š
Itās ok, but I wouldnāt make it again.
Delicious š
I made this for my Mom when she has not well, but I substituted rutabaga (called swedes outside Wisconsin – kinda big turnipy things) instead of potato, and it turned out excellent. I also used proper Parmesan grated from a block, not the kraft yellow powder stuff.
The whole time I was eating it I was imagining how perfectly it would go with a grilled cheese sandwich.
It’s good stuff!
After making this the first time, I prepared the leftovers with Parmesan crusted grilled cheese, and about died of happiness. If you havenāt tried it yet, I would absolutely recommend the pairing.
This turned out amazingly! My other half had doubts that it would be pungent, but roasting garlic in the oven was the way to go! He thoroughly enjoyed it too. I did make 2 adjustments. I added a hand full of sliced baby bella mushrooms to the pot ~15 mins prior to the garlic finishing in the oven. And I added warmed rotisserie chicken prior to serving (I did not blend the chicken).
Mushrooms were the right call, however the chicken didn’t add anything special to the dish. I’ll leave out the chicken in the future.
Next time I make this I want to experiment with full fat coconut milk instead of heavy cream and try nutritional yeast instead of parmesan. Just to experiment with dairy free options when I am sick. As you may know dairy might increase respiratory mucus, especially for those who are lactose intolerant.
Don’t get me wrong this is a great stand alone/ main meal dish, however the Significant other and I think a small bowl of this garlic soup would be a perfect appetizer to a steak dinner.
Great recipe. It can also be easily condensed with a roux mix during the onion stage. I used up the rest of my garlic bag but before roasting- I boiled the cloves and discarded the water 2-3 times to mellow out the sharpness of the garlic. You don’t have to discard the water as it can also be used in pastas and sauces.
Excellent. I added 4 small cloves of same day pick garlic not roasted to add more garlic flavour. Used 35% 1/4 c and 3.5% milk 1/4 cup.
Fabulous? Can it be frozen?
Technically, yes you can. But soups with potatoes and cream are not the best option to freeze as potatoes can become grainy and dairy can separate. If you need to, put some in the freezer and cross your fingers. But don’t make this soup with the intention of freezing it.
Absolutely fantastic. I started by adding sautĆ©ed bacon and then followed the recipe. It was gone before the bread was ready :).Ā
One of the best soups I have ever made.
We loved this soup. Ā Delicious.Ā