If you love soups that are both comforting and bursting with flavor, then this Easy Roasted Garlic Soup Recipe is going to become your new go-to. Seriously, the combination of roasted garlic, tender potatoes, and creamy broth is like a warm hug on a chilly day. Plus, it’s surprisingly simple to make, which I absolutely love because sometimes we want something delicious without the fuss. Stick around—I’ll guide you through every step to make sure you nail it perfectly every time!
Why You’ll Love This Recipe
- Deep, Rich Flavor: Roasting the garlic mellows its sharpness and adds a subtle sweetness that transforms this soup.
- Simple, Pantry-Friendly Ingredients: You don’t need fancy stuff—just everyday ingredients you probably already have on hand.
- Creamy, But Not Heavy: The soup is silky smooth with cream, yet it never feels too indulgent or heavy on the stomach.
- Versatile and Crowd-Pleasing: Whether for a cozy dinner or a casual gathering, this recipe always wins hearts.
Ingredients You’ll Need
These ingredients work beautifully together to create a creamy, comforting soup with just the right balance of herbaceous and garlicky notes. A quick tip: using waxy potatoes helps keep the texture creamy without breaking down too much.
- Wax potatoes: Their firm texture holds up well when cooked, giving the soup body without turning gluey.
- Shallots: They add a delicate sweetness and mild onion flavor that complements the roasted garlic.
- Garlic heads: Roasting transforms their pungent bite into smooth, mellow sweetness—key to this soup’s magic.
- Olive oil: Helps everything roast beautifully and adds a layer of richness.
- Salt and pepper: Essential to bring out all the layers of flavor.
- Dried thyme & rosemary: These herbs lend an earthy, fragrant note that’s perfect with garlic.
- Chicken or vegetable broth: Use what you prefer or have on hand; it’s the soup’s flavorful base.
- Heavy cream/double cream: Adds lush creaminess that makes each spoonful velvety smooth.
- Crispy bacon or pancetta (optional): For serving, it adds a lovely crunch and smoky contrast.
- Cheddar cheese (mild): Its creamy melt pairs nicely with the soup’s flavors.
- Fresh herbs (parsley/dill/chives): Freshness and color that lift the finished dish.
- Fresh baguette: Perfect for dipping and soaking up every last bit of soup.
Variations
I’ve played around with this soup quite a bit, and one of the best things about it is how easy it is to customize based on what you like or have available. Feel free to get creative, and don’t hesitate to put your own spin on it!
- Vegan Variation: Use vegetable broth and swap the cream for full-fat coconut milk or cashew cream—I’ve done this often, and it’s just as comforting.
- Herb Swaps: Instead of thyme and rosemary, try sage or tarragon for a different aroma; just remember to use dried in moderation.
- Add a Kick: A pinch of smoked paprika or a dash of cayenne can add a nice warmth if you like your soup a bit spicy.
- Cheese-Free: If you’re avoiding dairy, topping with toasted nuts or seeds adds crunch and richness.
How to Make Easy Roasted Garlic Soup Recipe
Step 1: Roast the Vegetables to Perfection
Preheat your oven to 400°F (200°C)—I like to set a timer because roasting is where the magic begins. Place diced waxy potatoes, halved shallots, and whole garlic heads (with the tops cut off to expose the cloves) on a parchment-lined baking sheet. Drizzle them generously with olive oil, then sprinkle salt, pepper, thyme, and rosemary evenly on top. This seasoning bouquet will infuse the soup while roasting. Roast for 30 minutes uncovered. After that, cover the pan loosely with foil and roast for an additional 15-25 minutes until the potatoes are fork-tender and the garlic cloves are soft and golden. Be sure not to over-roast the garlic; you want it tender but not burnt.
Step 2: Blend It All Together
When your roasted veggies are done and still warm, transfer them carefully into a large pot. Use your fingers or a small spoon to squeeze the soft, roasted garlic cloves out of their skins—this is the secret to that mellow garlic flavor in every bite. Add the chicken or vegetable broth and the heavy cream. I usually start with 3 cups of broth but keep a little extra ready in case I want it thinner. Then use an immersion blender to puree everything directly in the pot until perfectly smooth. Alternatively, you can transfer the mixture to a blender, but be cautious with hot liquids! Give it a taste and adjust salt and pepper as needed. The soup should be creamy, smooth, and comforting without being too thick or too thin.
Step 3: Warm and Serve
Gently warm the blended soup on the stove over medium heat, stirring occasionally so it doesn’t stick or scorch. Once heated through, ladle the soup into bowls and get ready for the cosy part—adding your choice of garnishes. I love drizzling a little olive oil, sprinkling crispy bacon, shredded mild cheddar, and chopped fresh herbs like parsley or chives on top. Serve it alongside fresh baguette slices to soak up every comforting drop. Trust me, your family will go crazy for it!
Pro Tips for Making Easy Roasted Garlic Soup Recipe
- Roasting Garlic Heads: Don’t skip cutting the tops off the garlic heads—that’s how the garlic cloves get perfectly soft and sweet during roasting.
- Potatoes Choice: I learned the hard way that waxy potatoes work best; they keep texture and help avoid a gluey soup.
- Blending Safety: When using a blender with hot soup, always vent the lid and pour slowly to prevent splatters or burns.
- Adjusting Thickness: If your soup is too thick, add broth gradually; too thin? Let it simmer a bit to reduce before serving.
How to Serve Easy Roasted Garlic Soup Recipe
Garnishes
I usually top my soup with crispy bacon or pancetta for crunch and a little smoky kick, plus shredded mild cheddar which melts just right into the warm soup. A sprinkle of fresh parsley, dill, or chives adds brightness and color—plus it’s so satisfying to see. Drizzling a bit of good-quality olive oil on top adds a lovely finishing touch, making each spoonful richer and more indulgent.
Side Dishes
This soup pairs beautifully with a fresh baguette or crusty bread—perfect for dipping. Sometimes I add a simple green salad with lemon vinaigrette for contrast, or even roasted veggies on the side if we’re making it a fuller meal. It’s really versatile, so don’t hesitate to serve it however suits your mood!
Creative Ways to Present
For special occasions, I love serving this Easy Roasted Garlic Soup Recipe in mini bread bowls—just hollow out small round loaves and ladle the soup right inside. It adds a wow factor without extra fuss. Another idea is a layered presentation with the creamy soup base topped with bacon, cheese, and herbs arranged artistically on top, turning it into a lovely centerpiece for dinner guests.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in airtight containers in the fridge for up to 3 days. The flavor actually deepens after a day! When reheating, I add a splash of broth or cream to refresh the texture before warming gently on the stove.
Freezing
This soup freezes really well if you want to save some for later. Just cool it completely, then pour into freezer-safe containers leaving some space for expansion. Thaw overnight in the fridge before reheating slowly on the stove. I recommend adding fresh herbs and cheese only after reheating for the best flavor.
Reheating
When reheating, do it gently over medium-low heat, stirring often. If the soup has thickened too much in the fridge, I stir in a bit of broth or cream to loosen it before warming. Avoid boiling to keep the cream from curdling and preserve that silky texture.
FAQs
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Can I use whole garlic cloves instead of roasting heads?
You can, but roasting whole heads is the trick to get that sweet, mellow garlic flavor without sharpness. Whole cloves might roast unevenly and won’t have quite the same depth, so I recommend the heads for best results.
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Is there a dairy-free option for this Easy Roasted Garlic Soup Recipe?
Absolutely! Swap the heavy cream for full-fat coconut milk or a homemade cashew cream. Just use vegetable broth instead of chicken broth, and you’ve got a creamy, dairy-free version that’s just as comforting.
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How can I make the soup thicker or thinner?
To thicken the soup, let it simmer longer uncovered so some liquid evaporates. To thin it, simply add extra broth or cream while reheating until you reach your desired consistency.
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Can I make this soup ahead of time?
Yes, the soup actually tastes even better the next day! Prepare it fully, store in the fridge, and gently reheat when ready to serve. Just refresh with a little liquid if it thickens too much overnight.
Final Thoughts
I absolutely love how this Easy Roasted Garlic Soup Recipe turns out every single time—it feels like such a treat yet is so simple to put together. When I first tried it, I thought garlic soup would be overpowering, but roasting transforms it into something magical. I hope you’ll give it a try and enjoy the cozy comfort it brings, whether for a quiet night in or sharing with friends. Once you taste that creamy, garlicky goodness, you’ll be hooked just like I am!
Print
Easy Roasted Garlic Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Soup
- Method: Roasting and Stovetop
- Cuisine: European
- Diet: Gluten Free
Description
This Easy Roasted Garlic Soup is a creamy, comforting dish packed with rich roasted garlic flavor and tender potatoes. Roasting the vegetables enhances their natural sweetness and aroma, making this soup a perfect cozy meal served with crispy bacon, cheddar cheese, fresh herbs, and a crusty baguette. Ideal for a warming lunch or dinner, this rustic yet elegant soup is straightforward to prepare and full of depth.
Ingredients
Roasted Garlic Soup:
- 8 medium waxy potatoes (about 1 kg), peeled and diced
- 2 shallots, peeled and halved
- 5 heads garlic, tops cut off
- Olive oil for drizzling
- Salt and pepper to taste
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 cups (750 ml) chicken or vegetable broth (or more for desired consistency)
- 1 cup (250 ml) heavy cream/double cream
For Serving:
- Crispy bacon or pancetta, crumbled
- Grated or shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Place the peeled and diced potatoes, halved shallots, and garlic heads with tops cut off on a baking sheet lined with parchment paper.
- Season and Oil: Drizzle generously with olive oil, then season evenly with salt, pepper, dried thyme, and dried rosemary.
- Roast Vegetables: Put the baking sheet in the oven and roast for 30 minutes. Then cover loosely with kitchen foil and roast for an additional 15-25 minutes until potatoes are tender and garlic cloves are soft and golden brown.
- Transfer and Squeeze Garlic: Remove vegetables from the oven and transfer them to a large pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Add Broth and Cream: Pour in the chicken or vegetable broth along with the heavy or double cream.
- Blend Until Smooth: Use a hand blender to blend the mixture while still hot until smooth and creamy. Alternatively, transfer to a food processor or blender, puree until smooth, then return to the pot.
- Season to Taste: Taste the soup and adjust salt and pepper according to your preference.
- Warm the Soup: Gently warm the blended soup on the stove over medium heat, stirring occasionally.
- Serve and Garnish: Ladle the soup into bowls, garnish with a drizzle of olive oil, crumbled crispy bacon, shredded cheddar cheese, and chopped fresh herbs like parsley, dill, or chives.
- Enjoy: Serve with slices of fresh baguette for a complete comforting meal.
Notes
- You can substitute waxy potatoes with Yukon Gold potatoes for a similar texture and flavor.
- For a vegetarian version, use vegetable broth and omit bacon topping.
- Adjust the amount of broth for desired soup thickness—use more for thinner soup, less for creamier consistency.
- Roasting garlic mellows its flavor and adds sweetness—don’t skip this step for best soup depth.
- To make this soup vegan, replace heavy cream with coconut cream or a plant-based cream alternative.
- This soup reheats well and can be refrigerated for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 bowl (about 300 ml)
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 40 mg
