Roasted Garlic Soup (Printable version)

Comforting velvety soup with mellow roasted garlic, perfect for chilly days.

# What You’ll Need:

→ Roasted Garlic

01 - 4 large heads of 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

# Directions:

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. 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 Tips:

01 -
  • The roasted garlic becomes naturally sweet and buttery, so you get all the immune-boosting benefits without any harsh bite.
  • It's impossibly creamy without being heavy—potato does the thickening work so you won't miss cream or fancy additions.
  • You can make it vegan, dairy-free, or stick with classics; it adapts to whatever you have on hand without complaining.
02 -
  • The roasted garlic must cool enough to touch before squeezing, or you'll burn your fingers and lose half the cloves trying to retrieve them from the skin.
  • If your soup seems too thick after blending, thin it with a splash more broth rather than more milk—milk can break if reheated too aggressively.
  • Taste before adding salt because vegetable broths vary wildly in sodium, and you don't want a salty soup that tastes like regret.
03 -
  • Roast your garlic the day before and store it in the fridge—it keeps beautifully and you can throw it into soups, spreads, or salad dressings whenever inspiration strikes.
  • If your soup breaks and looks grainy or separated after adding milk, whisk in a teaspoon of cornstarch mixed with cold water to bring it back together, then heat gently without letting it boil.
  • Freeze this soup in portions and it becomes your secret weapon for busy nights—just thaw overnight and reheat gently, adding a splash of broth if it's thickened too much.
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