Save The first time I made roasted garlic soup, my husband walked through the door and stopped dead in his tracks. That incredible mellow sweetness had filled every corner of our tiny apartment. He thought I'd been baking bread all afternoon. I've never made anything else that transforms quite so dramatically from sharp raw cloves into something so unrecognizably luscious.
Last winter I made batch after batch during a particularly relentless cold season. Something about that warm, velvety broth felt medicinal in the best possible way. My neighbor texted me at midnight asking what I was cooking because the aroma had drifted through the building's ventilation system. I ended up delivering a container to her door in my pajamas.
Ingredients
- 4 large heads of garlic: The star of the show. Look for heads with tight, firm cloves and papery skins that feel dry.
- 2 tablespoons olive oil: This coats the garlic as it roasts, helping it caramelize into those golden, squeezable cloves.
- 2 tablespoons unsalted butter: Butter creates a richer base than oil alone and helps the onions develop that perfect translucent sweetness.
- 1 medium yellow onion, finely chopped: Yellow onions become naturally sweet as they cook, complementing the roasted garlic beautifully.
- 1 large russet potato, peeled and diced: The secret to velvety texture without heavy cream. Potato acts as a natural thickener.
- 4 cups low-sodium vegetable broth: Using low-sodium broth lets you control the seasoning perfectly at the end.
- 1 cup whole milk or unsweetened plant-based milk: Just enough creaminess to round everything out without overpowering the garlic flavor.
- 1/2 teaspoon dried thyme: Thyme and garlic are best friends in the soup world.
- 1 bay leaf: Adds subtle depth. Pull it out before blending.
- Salt and freshly ground black pepper, to taste: Roasted garlic is naturally sweet, so it needs a good amount of salt to balance.
- 2 tablespoons chopped fresh parsley: Fresh herbs on top make everything look finished and taste bright.
- Croutons or toasted bread (optional): Because every soup deserves something crunchy on top.
Instructions
- Roast the garlic until golden and soft:
- Preheat oven to 400°F. Slice the tops off the garlic heads to expose all the cloves. Drizzle with olive oil, wrap tightly in foil, and roast for 35 to 40 minutes until soft and golden. Let cool slightly, then squeeze those soft cloves right out of their skins.
- Sauté the onions until translucent:
- Melt butter in a large pot over medium heat. Add chopped onion and cook for about 5 minutes until soft and translucent. Don't rush this step. The sweetness builds here.
- Simmer everything together:
- 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 completely tender.
- Blend until silky smooth:
- Remove the bay leaf. Use an immersion blender to purée until completely smooth, or work in batches with a regular blender. Take care with hot soup in a blender. Never fill more than halfway.
- Add the milk and season:
- Return soup to the pot and stir in milk. Heat gently until warmed through. Taste and add salt and pepper as needed. This is when it really comes together.
- Serve with your favorite garnishes:
- Ladle into bowls and top with fresh parsley and croutons if using. Something about green flecks on pale soup makes it feel complete.
Save This recipe became my go-to sick day staple last year when nothing else sounded appetizing. Something about that gentle warmth and subtle sweetness felt nurturing without being overwhelming. My three year old asked for thirds and then asked why her hands smelled like our garden.
Make It Your Own
I've made this soup countless ways over the years. Sometimes I add a pinch of cayenne when we need something to clear the sinuses. Other times I've thrown in a parsnip along with the potato for extra earthiness. The base is so forgiving that small tweaks never seem to fail.
Advance Planning
The roasted garlic can be done up to three days ahead and kept in the refrigerator. Actually, I often roast extra whenever I'm turning on the oven for something else. Those little golden cloves keep beautifully and find their way into mashed potatoes, pizza, or just spread on good bread.
Serving Suggestions
This soup wants to be served with something substantial. A green salad with vinaigrette cuts through the richness perfectly. A grilled cheese sandwich feels obvious but absolutely right. I've also served it in small cups as a first course at dinner parties, where it always disappears before anyone reaches the main.
- Pair with a crisp white wine like Sauvignon Blanc if you're feeling fancy
- The flavor develops overnight, so it's even better the next day
- Freeze portions in muffin tins for perfect single servings later
Save There's something almost meditative about the process of roasting garlic. The anticipation builds while the oven works its magic. This soup has become one of those recipes I can make without even thinking, the kind that feels like coming home.
Common Questions
- → How do I roast garlic for soup?
Slice the tops off garlic heads to expose cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 35-40 minutes until soft and golden. Let cool slightly before squeezing the softened cloves out of their skins.
- → Can I make this soup vegan?
Yes, simply substitute plant-based butter for the dairy butter and use unsweetened plant-based milk instead of whole milk. The texture and flavor remain equally delicious.
- → What gives this soup its creamy texture?
The diced russet potato breaks down during simmering and creates natural thickness when blended. This eliminates the need for heavy cream while maintaining a luxuriously smooth consistency.
- → How long does roasted garlic soup keep?
Store cooled soup in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve overnight. Reheat gently on the stove, adding a splash of milk if needed.
- → What can I serve with roasted garlic soup?
Crusty bread, homemade croutons, or toasted baguette slices make perfect accompaniments. The soup also pairs beautifully with a simple green salad or grilled cheese sandwich for a complete meal.
- → Can I freeze this soup?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat gently, stirring in a little extra milk to restore creaminess.