Name: Easy Roasted Garlic Soup
Prep time: 10 min
Cook time: 40 min
Total time: 5 min
Yield: 4
Ingredients: 2-3 heads of garlic; 1 tablespoon olive oil; 1 medium onion, diced; 3 tablespoons butter; 4 cups chicken or vegetable broth; 1 cup heavy cream; 2 medium potatoes, peeled and diced; Salt and pepper, to taste; Optional: Crumbled bacon, grated Parmesan, or fresh herbs for garnish; Tools:; Baking sheet; Medium saucepan; Immersion blender (or regular blender)

Easy Roasted Garlic Soup

There’s something magical about garlic. Its rich, aromatic warmth transforms any dish into something special, and when roasted, it becomes soft, sweet, and utterly irresistible. This roasted garlic soup has become a household favorite, especially during chilly evenings when my family craves comfort food.

I still remember the first time I made this soup. It was a particularly hectic day, and I needed a recipe that was both simple and satisfying. The creamy texture, the subtle nuttiness of roasted garlic, and the savory hints of herbs made this dish a winner from the first spoonful. My husband declared it “restaurant-worthy,” while my kids, picky eaters as they are, asked for seconds!

What I love most about this soup is its versatility. Pair it with crusty bread, and it’s the perfect light dinner. Add crumbled bacon or grated cheese on top, and it transforms into a decadent starter for a dinner party. It’s quick enough for busy weeknights yet impressive enough for special occasions.

This isn’t just another soup recipe—it’s an experience. The aroma of roasted garlic wafting through the kitchen, the creaminess of every spoonful, and the joy of watching my family gather around the table make this a recipe I turn to again and again.

Let me share all the details so you can enjoy it with your family, too. Trust me, you’ll want to bookmark this one!

Questions I Often Get Asked About This Recipe:

Can I make this soup ahead of time?
Absolutely! This soup stores well in the fridge for up to 3 days. Simply reheat gently on the stove, adding a splash of cream or broth if needed.

Is this recipe vegetarian?
It can be! Just swap the chicken broth for vegetable broth and skip the bacon topping.

Can I freeze the soup?
Yes, but avoid adding the cream before freezing. Freeze the base, then stir in the cream when reheating for the best texture.

What type of bread pairs best with this soup?
A rustic sourdough or a French baguette is perfect for dipping.

How many heads of garlic do I need?
You’ll need about 2-3 heads of garlic to roast, depending on their size.

What You Need to Make Roasted Garlic Soup:

Ingredients:

2-3 heads of garlic

1 tablespoon olive oil

1 medium onion, diced

3 tablespoons butter

4 cups chicken or vegetable broth

1 cup heavy cream

2 medium potatoes, peeled and diced

Salt and pepper, to taste

Optional: Crumbled bacon, grated Parmesan, or fresh herbs for garnish

Tools:

Baking sheet

Medium saucepan

Immersion blender (or regular blender)

How to Make It:

Roast the Garlic: Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 40-45 minutes until soft and golden. Let cool.

Prepare the Soup Base: In a medium saucepan, melt butter over medium heat. Sauté the onions until soft and translucent.

Add Potatoes and Broth: Stir in the diced potatoes and broth. Simmer until the potatoes are fork-tender, about 15-20 minutes.

Blend the Soup: Squeeze the roasted garlic cloves out of their skins and add them to the pot. Use an immersion blender to puree the soup until smooth.

Finish with Cream: Stir in the heavy cream, then season with salt and pepper to taste. Heat gently but don’t let it boil.

Serve and Enjoy: Ladle the soup into bowls, garnish with bacon, Parmesan, or fresh herbs, and serve with crusty bread.

Tips:

Roast garlic to perfection: Make sure the garlic is golden and caramelized but not burned. This is key to the soup’s flavor.

Use Yukon Gold potatoes: They add a naturally creamy texture to the soup.

Customize your toppings: Try croutons, chives, or even a drizzle of truffle oil for an extra touch.

Don’t skip the blending: A smooth, velvety texture is what makes this soup stand out.

Latest Reviews:

🌟🌟🌟🌟🌟 “This soup is a lifesaver on busy nights! So easy to make and my kids love it.” — Jenna

🌟🌟🌟🌟 “I loved the creamy texture, but next time I’ll add more garlic—I’m a garlic fanatic!” — Mike

🌟🌟🌟🌟🌟 “Perfect for a dinner party! I served it as a starter, and everyone raved about it.” — Sarah

🌟🌟🌟 “Good, but I think it needs a bit more seasoning. Adding extra herbs helped.” — Priya

🌟🌟🌟🌟🌟 “Best garlic soup I’ve ever made. The roasted garlic is a game-changer!” — Emily

Printable Recipe:

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