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
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I dont like potatoes, will this taste potatoe-y? or are the potatoes just for the texture when blended?
No this doesn’t taste like potatoes – they are just there to thicken the soup.
So so so good!! I made this with a friend after someone told me that garlic soup was a thing and I had to try it!! She can’t have onion but otherwise we followed the recipe and LOVED it! We will be making it again probably doubling the recipe.
I’m so happy that the recipe was a hit for you!
This soup was DELICIOUS! I made it to share with a friend who needed a meal. They liked it so much, they asked for the recipe. The roasted garlic added a wonderful depth of flavor. I garnished with the parmesan and parsley, but didn’t have croutons on hand- otherwise followed recipe as written. 5 stars!
I’m so happy that your friend loved the recipe. Thanks for sharing!!
This was delicious. We added more garlic and replaced the croutons with Gardettos. Definitely recommend this if you’re 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 🙂
It’s ok, but I wouldn’t make it again.
Delicious 😋
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 haven’t 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 sautéed bacon and then followed the recipe. It was gone before the bread was ready :).
One of the best soups I have ever made.
We loved this soup. Delicious.