Roasted Garlic Soup – Rich and Creamy
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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.
This garlic soup recipe is for garlic lovers!
I’ve been obsessed with garlic soup ever since I first made it more than ten years ago. It’s a wonderfully creamy recipe with a mellow umami flavor. With my three tips, let me show you how surprisingly simple it is to make this homemade garlic soup.
So, how garlicky is the soup? Since you’re here, I’m assuming you’re not afraid of a little garlic flavor. So, for the garlic lover, this soup is definitely not too garlicky. Roasting garlic mellows its sharp flavor, leaving you with a sweet, mellow garlic taste.
Key ingredients
- Three heads of garlic: There’s a reason this is known as 40 clove garlic soup!
- White wine: Dry white wine works best. If you don’t drink alcohol, you can use chicken stock instead.
- Chicken stock: Bone broth will give your soup the best flavor.
- Potatoes: -I 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.
Roasted garlic soup recipe tips
This baby is surprisingly simple – but it never hurts to keep some tips in mind to make it extra easy! Here are my golden tips for making creamy garlic soup:
- Wrap your garlic: Keeping it well wrapped, either in foil or parchment paper, prevents it from drying out during roasting. This results in a sweeter, more caramelized flavor that complements this soup well. Wrap that garlic up like a little present!
- Deglaze your pot: When you add the wine, use a spoon or spatula to scrape up the browned bits on the bottom of the pot – they’re full of flavor and will take your soup to the next level.
- Blend well: Let your soup cool a little before you bust out the blender – and make sure you’re not overfilling it. Fill it up halfway. This is because hot liquids expand when blended, so you don’t want to pop the lid off. We want the soup in our bellies, not on our kitchen backsplash!
Make it a meal
There’s literally no reason in the world (that I can think of) that you wouldn’t load up your bowl of garlic soup with some homemade 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 some keep the garlic theme going with garlic bread.
Soup and salad or soup and a sandwich is always a winning combo, so you can serve this with my favorite kale salad with Boursin cheese or a bacon sandwich with caramelized onions.
Store, reheat, and freeze
Store: First, let your leftover garlic soup cool to room temperature, then transfer it to a sealed container. Pop it in the fridge for up to 3-4 days.
Reheat: I prefer to reheat soup in a pot over medium-low heat, but a microwave also works. You may want to add a splash of water or stock if it’s too thick.
Freeze: If you want to freeze it, do so for up to three months, then thaw it in the fridge a day before you intend to enjoy it. Note: Sometimes, cream soups can separate when thawed. Although I’ve successfully frozen leftovers from this recipe, I don’t recommend making it with the intention of freezing it.
Roasted Garlic Soup – Rich and Creamy!
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon EACH: sea salt and pepper
- ½ 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)
- ½ cup cream
- ½ cup grated parmesan
Garlic Soup Toppings
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 – 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.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
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I used 4 heads and 2 slices of French bread in the soup as thickener. Verrrrry goooood!
I’m so glad you enjoyed it! 😊 Using French bread as a thickener is such a classic move — it adds great body to the soup. Thanks so much for sharing your version!
Two and a half heads of Red Russian garlic was WAY too much!! I could have used just one, and in hindsight, should have added the roasted cloves one at a time while blending until I hit the sweet spot.
Totally fair call — Red Russian garlic can be *potent*, especially once it’s roasted. Your idea of blending it in a bit at a time is exactly how I’d do it next time, too. Thanks for sharing your experience (and for the thoughtful feedback!) — it’s super helpful for other readers. 🧄✨
This soup is just heavenly!! If you are a garlic lover like my family and I you’ll wanna make this!!
Aw, that makes me so happy to hear! If you’re garlic lovers, this one really does deliver — I’m thrilled it was such a hit with your family. Thanks so much for sharing the love 🧄✨
Can honestly say this is the best soup I have ever tasted .Sublime
Aw, that makes me so happy to hear! I’m thrilled you loved it — what a wonderful compliment. Thank you for sharing that. 💛
As soon as winter season starts to come around this is the soup I make! It not only tastes good, it helps my family stay feeling great.
I typically double the garlic 😊
That’s wonderful to hear! I love that it’s become your go-to winter soup. And doubling the garlic sounds perfect—there’s no such thing as too much in my book!
Soooooooo delicious! I didn’t have wine. Used sake. The flavor was rich and not overly garlicky. Mellow and full-flavored. Turned out amazingly delicious. Fabulous with hot crusty bread.
Great call on using sake!
I made this one, and like my mother said. “UH-MAY-ZING!” (Amazing)
It came out great and tasted a lot better than I imagined it would, after all, I love garlic. I greatly intend on making it again tonight to surprise my parents with a delightfully savory and yummy soup. My dad isn’t a massive soup fan like my mom, but he enjoyed it as much as mom and I did.
I would like to thank you very much for sharing such an awesome recipe!!!
You’re so welcome, Taylor! I’m thrilled to hear everyone loved the recipe!
Okay, so here’s the thing: I’m pretty sure my husband turned into a vampire recently. He’s been unusually pale, avoids sunlight like he owes it money, and I’ve yet to see him eat anything but red meat for the past month. I needed answers. And what better way to test the theory than a recipe with three whole heads of garlic?
This soup seemed harmless enough—creamy, cozy, and loaded with garlic—so I made it with the innocent excuse of “comfort food for a chilly night.” The garlic-roasting process filled the house with an aroma so divine that I half-expected angels to descend. The final result was pure perfection. Creamy, savory, a hint of sharpness from the Parmesan—it was everything I hoped for and more.
Here’s the twist: He wouldn’t even come near the table. He claimed he had a “late work call,” but I’m onto him. I had three bowls myself, and let me tell you, this soup is nothing short of magical. Warm, velvety, and with a depth of flavor that makes you wonder why you ever ate anything else. The roasted garlic adds this caramelized sweetness that pairs perfectly with the buttery potatoes and cream. The croutons and parsley are optional, but trust me, go all out.
As for my husband? He hasn’t mentioned the soup, but he’s been weirdly distant since I made it. Coincidence? Maybe. But if you’re craving soup (or suspect your loved one is undead), this is the recipe for you.
Haha well I hope your husband hasn’t turned into a vampire! But at least you have this soup to keep you safe. 🙂
Any recommendations for a dairy free alternative to replace the cream?
Going to make the original for myself, but want to make it for my sick girlfriend.
Looks fantastic!
Hey Charlie! I would either simply omit the cream and parmesan – adding a little extra salt to make up for not using parmesan. Or use a neutral flavored non-dairy coffee creamer – I personally use Elmhurst Unsweetened Oat milk in my coffee and think that it would likely be a good option to use in soup too.
Made this on a cold snowy night. I loved it and my grandson devoured it! Will definitely be making again!
I love hearing that!!
Beautiful soup. Thank you for the recipe.
You’re very welcome!
This soup was easy and delicious!
Thank you for the great recipe!
Thank you for the tasty soup!
Finocchiona
I’m so happy that you enjoyed it!