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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 – Yes, 3 whole heads!
- Olive oil and butter – some for roasting the garlic and some for sauteeing the onion.
- White wine – Dry white wine works best.
- Italian seasoning – Try our homemade Italian seasoning!
- Chicken stock – Bone broth will give your soup the best flavor. For a vegetarian soup, use vegetable broth.
- Potatoes – We use russet potatoes, but peeled red or yellow potatoes will work, too. They give the soup a wonderful creamy texture.
- Cream and parmesan – both of these add flavor, depth, and creaminess to your garlic soup.
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.
Garlic Soup Toppings
- Mini soup croutons
- Minced parsley
- Grated parmesan cheese
- 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 – 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.½ 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 – 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.½ cup cream, ½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.