Save The way my tiny apartment filled with that mellow, roasted garlic aroma made it impossible to concentrate on anything else. My roommate poked her head in, asking if I was making something magical, and honestly, I was just experimenting with what seemed like an excessive amount of garlic heads.
That first winter after college, when money was tight and heating was unpredictable, this soup became my go-to comfort. I remember sitting on my radiator with a steaming bowl, watching snow fall outside my window, feeling like I'd discovered something ancient and healing.
Ingredients
- 4 large heads of garlic: Whole heads might seem like overkill until you taste how roasting sweetens them into something entirely different
- 2 tablespoons olive oil: Coats the garlic heads before roasting, helping them caramelize instead of dry out
- 2 tablespoons unsalted butter: Creates the foundation for sautéing your aromatics
- 1 medium yellow onion: Finely chopped so it melts into the soup without any noticeable texture
- 1 large russet potato: The secret to velvety texture without heavy cream
- 4 cups low-sodium vegetable broth: Lets the garlic shine without competing with salt
- 1 cup whole milk or plant-based milk: Adds just enough richness without overpowering the garlic
- 1/2 teaspoon dried thyme: Complements the roasted earthiness perfectly
- 1 bay leaf: Remove before blending, but let it work its subtle magic
- Salt and freshly ground black pepper: Adjust at the end since roasted garlic is naturally sweet
- 2 tablespoons chopped fresh parsley: Adds brightness and color against the pale soup
- Croutons or toasted bread: Essential for texture contrast in every spoonful
Instructions
- Roast the garlic heads:
- Slice off the tops to expose all the cloves, drizzle with olive oil, and wrap tightly in foil. Roast at 400°F for 35 to 40 minutes until the cloves are soft and golden brown.
- Sauté the aromatics:
- Melt butter in your large pot over medium heat, add chopped onion, and cook until translucent and fragrant, about 5 minutes.
- Build the soup base:
- Add diced potato, squeeze in all that roasted garlic from its skins, toss in thyme and bay leaf, then pour in the vegetable broth. Bring everything to a boil before reducing heat.
- Simmer until tender:
- Let the soup simmer gently for 15 minutes until the potatoes are completely soft and falling apart.
- Blend until silky:
- Fish out and discard the bay leaf, then purée with an immersion blender until completely smooth, working in batches if using a standard blender.
- Add the finishing touches:
- Return the soup to the pot, stir in the milk, and warm gently without boiling. Season with salt and pepper, then ladle into bowls and top with parsley and croutons.
Save My sister originally turned her nose up at garlic soup, then proceeded to eat three bowls and ask for the recipe. Now she makes it whenever her kids complain about feeling under the weather, calling it magic soup.
Making It Your Own
I've added a pinch of cayenne when I wanted something with a little kick, and it plays beautifully with the sweet roasted garlic. Sometimes I'll throw in a parsnip with the potato for extra depth.
The Roasting Game
You can roast the garlic heads up to three days ahead and keep them in the refrigerator. The flavors actually concentrate slightly, making your prep time on soup day practically nothing.
Serving Suggestions
A crisp green salad with bright vinaigrette cuts through the richness beautifully. Grilled cheese sandwiches, obviously, but try sharp cheddar to stand up to the garlic.
- A glass of crisp white wine like Sauvignon Blanc balances the sweetness
- Extra toasted bread on the side is never a bad idea
- This soup reheats beautifully for lunch the next day
Save Some recipes are just meant to be shared, but this one might just make you want to curl up with a bowl all by yourself.
Recipe FAQ
- → What does roasted garlic soup taste like?
Roasted garlic develops a mellow, slightly sweet flavor compared to raw garlic. The soup tastes creamy and velvety with subtle earthy notes from the potato and aromatic warmth from the thyme. It's comforting rather than pungent.
- → Can I make this soup ahead of time?
Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently over medium-low heat, adding a splash of milk or broth if needed to adjust consistency.
- → How do I make it vegan?
Simply substitute the butter with plant-based butter or olive oil, and use unsweetened plant-based milk like almond, oat, or coconut milk instead of dairy milk. The texture and flavor remain equally delicious.
- → What can I serve with roasted garlic soup?
Crusty bread, homemade croutons, or toasted baguette slices are classic accompaniments. A simple green salad with vinaigrette balances the richness. For a heartier meal, pair with a grilled cheese sandwich or roasted vegetables.
- → Why add potato to the soup?
The potato acts as a natural thickener, creating that velvety, creamy texture without using heavy cream. It also provides body and helps balance the intense garlic flavor with subtle earthiness.
- → Can I freeze this soup?
Yes, freeze for up to 3 months in freezer-safe containers. Leave room for expansion as liquids expand when frozen. Thaw overnight in the refrigerator and reheat gently, stirring well and adding additional liquid if needed.