Roasted Garlic Soup
This creamy Roasted Garlic Soup uses garlic two ways for rich, layered flavor. Roasted garlic adds mellow sweetness, while fresh garlic cooked with onions adds a deeper savory note. Serve it smooth and creamy or add the optional tender potato pieces for a heartier soup.
Servings: 4
Calories: 242kcal
Ingredients
- 24 garlic cloves peeled
- 2 Tbsps olive oil
- 2 Tbsps butter
- 2 medium onions sliced (about 2 generous cups)
- 2 tsps chopped fresh thyme or ½ teaspoon dried thyme
- 20 garlic cloves smashed and peeled
- 4 cups low-sodium chicken broth or vegetable broth
- 1 large russet potato peeled and diced into bite-sized pieces (optional)
- ½ cup heavy cream half and half, oat or almond milk
- ½ tsp sea salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
- ½ cup finely grated Parmesan cheese
- 4 lemon wedges
Optional garnishes
- ½ cup Parmesan cheese for Parmesan Crisps Instructions below
- Toasted croutons
- Sautéed, minced garlic
Instructions
Roast the garlic
- Preheat oven to 350°F. Place 24 peeled garlic cloves in a small baking dish. Drizzle with olive oil and season lightly with salt and pepper; toss to coat.24 garlic cloves, 2 Tbsps olive oil
- Cover tightly with a lid or foil and roast for about 45 minutes, until the garlic is tender and golden. Set aside. The garlic can be roasted up to one day ahead and refrigerated until ready to use.
Make the soup
- Melt butter in a large, heavy saucepan over medium heat. Add onions and thyme and cook until the onions are soft and translucent, about 5 minutes.2 Tbsps butter, 2 medium onions, 2 tsps chopped fresh thyme
- Add the 20 fresh garlic cloves and roasted garlic. Cook for about 2 minutes, stirring occasionally.20 garlic cloves
- Add broth, cover, and simmer for about 20 minutes, until the garlic is very tender.4 cups low-sodium chicken broth
- If using the optional potato: While the soup simmers, place the diced potato in a separate saucepan and cover with salted water. Simmer until fork-tender, then drain and set aside.1 large russet potato
- Purée the soup until smooth with an immersion blender, or carefully purée in batches in a countertop blender.
- Stir in the cream and heat gently over low heat. Do not boil. Season with salt and pepper to taste. If using the potato, stir the cooked pieces into the finished soup and heat through.½ cup heavy cream, ½ tsp sea salt, ½ tsp freshly ground black pepper
- Divide the Parmesan among four serving bowls, about 2 tablespoons per bowl. Ladle the hot soup over the Parmesan and squeeze one lemon wedge into each bowl.½ cup finely grated Parmesan cheese, 4 lemon wedges
- Serve with additional Parmesan, Parmesan crisps, toasted croutons, or sautéed garlic, if desired.Toasted croutons, Sautéed, minced garlic, ½ cup Parmesan cheese for Parmesan Crisps
Parmesan Crisps
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. For each crisp, place a heaping tablespoon of grated Parmesan on the baking sheet and gently flatten. If desired, sprinkle with black pepper, red pepper flakes, or herbs.
- Bake until bubbling, golden, and crisp, about 5–10 minutes. Let cool on the baking sheet before carefully removing with a thin spatula.
Notes
- Make the roasted garlic ahead: Roast the garlic up to one day in advance, cool completely, and refrigerate in a covered container.
- Use fresh garlic: For the best flavor, start with fresh heads of garlic rather than packaged pre-peeled cloves. Because garlic is the star of this soup, the fresher flavor makes a noticeable difference.
- For a heartier soup: Cook the optional diced potato separately and stir it into the soup after blending. This keeps the soup smooth while adding tender potato pieces.
- Choose your creaminess: Heavy whipping cream gives the richest result, but half-and-half works well for a lighter soup. Oat or almond milk can also be substituted.
- Blend carefully: An immersion blender is easiest, but a countertop blender will give you an especially smooth soup. If using a countertop blender, work in batches and take care when blending hot liquids.
- Don't boil after adding the cream: Heat the finished soup gently to help keep the dairy smooth.
- Make a double batch: This recipe doubles easily.
- Storage: Refrigerate leftover soup in an airtight container for up to 3 days and reheat gently on the stovetop.
Nutrition
Calories: 242kcal | Carbohydrates: 16g | Protein: 7g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 864mg | Potassium: 367mg | Fiber: 2g | Sugar: 3g | Vitamin A: 466IU | Vitamin C: 34mg | Calcium: 210mg | Iron: 1mg