Roasted Garlic Soup (Printable)

Velvety smooth soup featuring sweet roasted garlic, perfect for cold weather.

# What You'll Need:

→ Roasted Garlic

01 - 4 large heads garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread, optional

# How to Make It:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Allow to cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or transfer to a blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Suggestions:

01 -
  • The roasting process turns garlic into something almost dessert-like, sweet and creamy without any sharpness that might scare you away.
  • Its ready in just over an hour, which means you can go from craving comfort to actually having it without spending your whole evening in the kitchen.
  • This soup quietly does wonders for how you feel—something about roasted garlic and potatoes just seems to settle your whole system.
02 -
  • The roasting time is non-negotiable if you want that deep, sweet flavor—rushing it or trying to shortcut this step means you lose the whole point of why this soup tastes so different from other garlic soups.
  • Don't skip removing the bay leaf before blending, because finding that in a spoonful of soup is a genuinely unpleasant surprise that I learned about the hard way.
  • The potato is doing more work than you might think—it's not just flavor, it's what creates that naturally creamy texture, so don't feel like you need to add cream if you don't want to.
03 -
  • If you want to add heat without changing the flavor profile, a whisper of cayenne pepper stirred in right before serving gives you warmth without making it spicy.
  • For a vegan version, swap the butter for olive oil and use plant-based milk, and honestly, it's just as creamy and satisfying as the traditional version.
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