Pin it The first time I made roasted garlic soup, I was skeptical that something so simple could taste so extraordinary. My tiny apartment smelled like heaven for hours afterward, and my roommate actually came out of her room asking what I was making. Now its my go-to when I need something that feels like a hug in a bowl.
Last winter, I served this at a dinner party when half the guests were fighting off colds. Everyone left with full bellies and noticeably brighter spirits, and one friend texted me the next day saying it was exactly what she needed. Theres something about roasted garlic that feels medicinal in the most delicious way possible.
Ingredients
- 4 large heads of garlic: Roasting these whole heads creates the deep, caramelized sweetness that makes this soup sing
- 2 tablespoons olive oil: Helps the garlic roast evenly and adds a fruity undertone
- 2 tablespoons unsalted butter: Creates a rich base for sautéing the aromatics
- 1 medium yellow onion, finely chopped: Adds subtle sweetness and depth
- 1 large russet potato, peeled and diced: The secret to velvety texture without cream
- 4 cups low-sodium vegetable broth: Provides the liquid backbone
- 1 cup whole milk or unsweetened plant-based milk: Adds creaminess while keeping it lighter
- 1/2 teaspoon dried thyme: Earthy notes that complement roasted garlic beautifully
- 1 bay leaf: Classic aromatic that layers in subtle herbal flavor
- Salt and freshly ground black pepper: Essential for bringing all flavors together
- 2 tablespoons chopped fresh parsley: Bright freshness that cuts through the richness
- Croutons or toasted bread: Crunchy contrast to the silky soup
Instructions
- Roast the garlic to golden perfection:
- Preheat your oven to 400°F, slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast for 35-40 minutes until the cloves are soft and caramelized. Let them cool slightly before squeezing out the roasted goodness.
- Build the flavor foundation:
- Melt butter in a large pot over medium heat, add the chopped onion, and sauté until translucent and fragrant, about 5 minutes.
- Simmer the soup base:
- Add the diced potato, roasted garlic, thyme, bay leaf, and vegetable broth, bring everything to a boil, then reduce heat and let it simmer gently for 15 minutes until the potatoes are fork-tender.
- Purée until silky smooth:
- Fish out and discard the bay leaf, then use an immersion blender to purée the soup directly in the pot, or work in batches with a standard blender until completely smooth.
- Add the finishing touches:
- Return the soup to the pot if you used a blender, stir in the milk, and heat gently until warmed through before seasoning generously with salt and pepper.
- Serve with love:
- Ladle the soup into bowls and finish with a sprinkle of fresh parsley and croutons or toasted bread for that perfect crunch.
Pin it This recipe became a staple during my first year of teaching, when I needed something nourishing that didnt require much attention after a long day. Theres something profoundly comforting about the ritual of roasting garlic, waiting for the house to fill with that incredible aroma.
Make It Your Own
Ive experimented with adding a pinch of smoked paprika for depth, and once stirred in some grated Parmesan at the end for a savory kick. My sister loves swirling in a dollop of Greek yogurt instead of milk for extra protein and tang.
Perfect Pairings
A crisp green salad with vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches feel almost mandatory, or keep it light with simply roasted vegetables on the side.
Storage And Make-Ahead Tips
This soup actually tastes better the next day as the roasted garlic flavor deepens and mellows further. Store it in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months with excellent results.
- Reheat gently over low heat, adding a splash of milk if it thickens too much
- The roasted garlic can be prepared a day in advance and stored in the refrigerator
- Consider doubling the recipe because this soup freezes exceptionally well
Pin it Theres something almost magical about transforming humble ingredients into something this comforting and elegant. Hope this recipe brings as much warmth to your kitchen as it has to mine.
Recipe FAQs
- → How does roasting garlic change its flavor?
Roasting garlic at 400°F transforms its sharp, pungent raw taste into a rich, mellow sweetness with buttery undertones. The high heat caramelizes the natural sugars, creating soft cloves that spread easily and blend seamlessly into the base.
- → Can I make this vegan?
Absolutely. Simply swap the unsalted butter for plant-based butter or olive oil, and use unsweetened almond, oat, or soy milk instead of whole milk. The roasted garlic provides plenty of richness on its own.
- → What type of potato works best?
Russet potatoes are ideal because their high starch content creates exceptional creaminess when blended. Yukon Gold also works well for a slightly buttery flavor. Avoid waxy varieties like red potatoes, which won't break down as smoothly.
- → How long does roasted garlic keep?
You can roast the garlic heads up to 3 days in advance. Once cooled, squeeze the cloves from their skins and store in an airtight container in the refrigerator. The roasted cloves also freeze well for up to 3 months.
- → What can I use instead of an immersion blender?
A standard countertop blender works perfectly - just purée in batches, filling no more than two-thirds full, and vent the lid to allow steam to escape. You can also use a food processor or potato masher for a chunkier rustic texture.
- → How can I add more protein?
Stir in a can of white beans during the last 10 minutes of simmering, blend with the base, or top with shredded parmesan and toasted pumpkin seeds. Serve with a slice of whole-grain bread spread with additional roasted garlic.