If you’re on the hunt for a cozy, comforting bowl that’s bursting with deep, rich flavor but doesn’t take all day to whip up, you’ve just hit the jackpot with this Easy Roasted Garlic Soup Recipe. I love this recipe because it turns humble ingredients like garlic and potatoes into something truly magical — silky smooth, fragrant, and luxuriously creamy — perfect for any chilly evening or when you want to treat yourself to something special at home. Stick around and I’ll show you exactly how to get that gorgeous roasted garlic flavor in every bite, plus a few little secrets to make it extra delicious.
Why You’ll Love This Recipe
- Deep, Roasted Garlic Flavor: Roasting the garlic brings out a mellow sweetness that makes this soup addictive.
- Simple Ingredients, Gourmet Result: You won’t need anything fancy, just pantry staples transformed into comfort food gold.
- Creamy and Silky Texture: The blend of potatoes and cream creates a luscious soup that’s cozy and satisfying.
- Versatile and Easy to Customize: Whether you want it vegetarian, dairy-free, or jazzed up with toppings, you’ve got options.
Ingredients You’ll Need
Choosing the right ingredients makes all the difference here. I always go for waxy potatoes because they hold their shape well and blend into this velvety soup beautifully. Fresh garlic heads are the star, so pick garlic that feels firm and plump — it roasts into creamy, mellow bites that define the soup.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes give just the right creamy texture without becoming gluey.
- Shallots: These add a subtle sweetness and depth that playing with regular onions didn’t quite capture for me.
- Garlic Heads: Roasting whole cloves softens their bite and unveils a gently sweet flavor that’s nothing like raw garlic.
- Olive Oil: Use a good-quality extra virgin for drizzling to enhance all those roasted flavors.
- Dried Thyme and Rosemary: These herbs add an earthy, savory note that rounds out the garlic and potatoes.
- Chicken or Vegetable Broth: Broth brings liquid and flavor balance — use whichever suits your taste or dietary preference.
- Heavy Cream (or Double Cream): This is what brings the soup’s signature creamy richness — feel free to swap with coconut cream if you want dairy-free.
- Salt and Freshly Ground Black Pepper: Essential for seasoning and bringing out the natural flavors.
Variations
I love making this soup as-is, but over time I’ve tweaked it based on what my family and I like. Play around! You’ll find that small changes can take your easy roasted garlic soup recipe from classic to something uniquely yours.
- Vegetarian Version: Swap out chicken broth for a rich vegetable broth, and it’s just as comforting and flavorful.
- Dairy-Free: Use coconut cream or cashew cream instead of heavy cream — it’s surprisingly creamy and the subtle coconut sweetness pairs wonderfully.
- Herb Variations: I sometimes add fresh thyme or a bay leaf while roasting for an extra herbal punch.
- Spicy Kick: Add a pinch of smoked paprika or a dash of chili flakes while blending if you want some warmth.
How to Make Easy Roasted Garlic Soup Recipe
Step 1: Roast the Vegetables and Garlic
Start by preheating your oven to 400°F (200°C). Place the diced potatoes, halved shallots, and whole garlic heads (with their tops sliced off so the cloves are exposed) on a baking sheet lined with parchment paper. Drizzle everything generously with olive oil and season with salt, pepper, dried thyme, and rosemary — don’t be shy here, the seasoning is key to building flavor. Roast for 30 minutes uncovered. Then, cover loosely with foil and roast an additional 15-25 minutes until the potatoes are soft and garlic cloves are golden and silky. I’ve learned the foil step is crucial because it traps steam and helps the garlic cloves soften perfectly without drying out.
Step 2: Blend Everything Into Soup Bliss
Transfer your roasted veggies to a large pot. Now carefully squeeze all those soft roasted garlic cloves out of their skins right into the pot — this part always feels like a little kitchen magic! Add your chicken or vegetable broth along with the heavy cream. Using a hand blender (my favorite for easy cleanup), blend until your soup is super smooth and creamy. If you don’t have a hand blender, work in batches in a regular blender or food processor, then pour everything back into the pot. Give it a quick taste and season with more salt and pepper if needed, then warm it gently over medium heat to get it cozy and ready to serve.
Step 3: Serve and Garnish
Ladle that luscious roasted garlic soup into your bowls, then top it with your favorite garnishes — I adore a drizzle of olive oil, crispy bits of bacon or pancetta, shredded mild cheddar, and fresh herbs like parsley or chives. Serve alongside a fresh baguette, and you’ll have a meal that’s both simple and soul-warming.
Pro Tips for Making Easy Roasted Garlic Soup Recipe
- Roast Garlic Heads Whole: Trust me, don’t dice or peel the garlic before roasting — whole heads soften beautifully and keep that sweet, mellow flavor.
- Use a Good Blender: A quality hand blender makes your life easier and ensures the soup is perfectly smooth every time.
- Adjust Cream to Taste: I usually start with 1 cup but add a splash more if I want it extra rich or a little thinner.
- Don’t Over Roast the Potatoes: Keep an eye so they don’t brown too much or dry out — tender and soft is the goal.
How to Serve Easy Roasted Garlic Soup Recipe
Garnishes
I’m a fan of finishing this soup with a little something crunchy and fresh. Crispy bacon or pancetta adds a salty punch that contrasts beautifully with the smooth soup. Fresh herbs like chopped parsley, dill, or chives brighten the flavors and add a lovely pop of color. And a sprinkle of mild cheddar cheese? Yes, please! It melts slightly on top and adds a creamy texture that’s absolutely dreamy.
Side Dishes
Serving this with a crusty fresh baguette or some toasted sourdough is my go-to because it’s perfect for dipping right into the creamy goodness. If you’re feeling fancy, a simple green salad with a lemon vinaigrette balances out the richness. Light roasted vegetables or even a grilled cheese sandwich would also pair perfectly for a heartier meal.
Creative Ways to Present
For dinner parties or special occasions, I like to serve this soup in mini ceramic crocks or elegant bowls garnished with edible flowers and a swirl of herb oil to impress your guests. You can also pipe a ring of whipped cream or crème fraîche on top and sprinkle smoked paprika for a splash of color. Presentation really takes this humble soup up a notch!
Make Ahead and Storage
Storing Leftovers
Leftover roasted garlic soup keeps wonderfully in the fridge for up to 3 days. I usually let it cool completely, then transfer it to an airtight container. When you reheat, do it gently on the stove over low to medium heat to avoid breaking the cream and keep the texture silky.
Freezing
I’ve frozen this soup a few times with good results. Just cool it fully, then freeze in freezer-safe containers or bags. When you thaw, it may separate a bit, but a good stir or whisk will bring it back together beautifully. Avoid freezing with cheese toppings, though — add those fresh when serving.
Reheating
The best way to reheat is on the stovetop over medium-low heat, stirring occasionally. If the soup looks too thick after cooling or freezing, add a splash of broth or cream to loosen it back up. I avoid microwaving to prevent curdling, but if you must, do short bursts and stir often.
FAQs
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Can I make this Easy Roasted Garlic Soup Recipe vegan?
Absolutely! Use vegetable broth instead of chicken, and swap the heavy cream for a plant-based alternative like coconut cream or cashew cream. The soup will still be creamy and rich, and the roasted garlic flavor shines through beautifully.
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Can I use regular onions instead of shallots?
Yes, you can substitute shallots with onions, but I recommend using sweet onions and halving the quantity since shallots have a more delicate flavor. This substitution won’t drastically change the soup, but you might lose a touch of subtle sweetness.
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How do I know when the roasted garlic is done?
The garlic is perfectly roasted when the exposed cloves are soft, golden, and can be easily squeezed out of their skins. Avoid letting them get too dark or burnt, as that can add bitterness.
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Can I prepare this soup ahead of time for a gathering?
Yes! You can roast the garlic and potatoes a day ahead and store them in the fridge. Blend and reheat the soup just before serving. This saves you time and lets you focus on your guests.
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Is it okay to use a blender instead of a hand blender?
Definitely. If using a regular blender or food processor, blend the soup in batches to avoid spills, and be careful with the hot liquid by letting it cool slightly before blending. Then reheat gently on the stove.
Final Thoughts
This Easy Roasted Garlic Soup Recipe feels like the kind of dish I want to make over and over — it’s warming, flavorful, and downright satisfying. Roasting garlic to transform it into its sweetest, creamiest self is truly a game-changer. I hope you enjoy making it as much as I do, whether for a quiet night in or to impress friends and family with minimal fuss. Give it a try, and I’m pretty sure it’ll become one of your favorites too!
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
- Cuisine: European
Description
This Easy Roasted Garlic Soup is a comforting and creamy dish made by roasting potatoes, shallots, and garlic to bring out their natural sweetness and depth of flavor. Blended into a smooth soup with chicken or vegetable broth and cream, it’s garnished with crispy bacon, cheddar cheese, and fresh herbs, making it a perfect warm starter or light meal served with crusty baguette.
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 to desired consistency)
- 1 cup (250 ml) heavy cream/double cream
Serving:
- Crispy bacon or pancetta, crumbled
- Grated/shredded mild cheddar cheese
- Chopped parsley, dill, or chives
- Fresh baguette
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables evenly.
- Prepare Vegetables: Place the diced potatoes, halved shallots, and whole garlic heads with tops cut off on a baking sheet lined with parchment paper.
- Season and Oil: Drizzle the vegetables generously with olive oil, then season with salt, pepper, dried thyme, and dried rosemary, ensuring even coating for flavor enhancement.
- Roast Vegetables: Roast in the preheated oven for 30 minutes. Remove, cover with kitchen foil, then return to the oven for another 15–25 minutes until the potatoes are tender and garlic is soft and golden.
- Transfer and Squeeze Garlic: Transfer the roasted vegetables to a large pot. Squeeze the softened garlic cloves out of their skins into the pot.
- Add Broth and Cream: Pour in the chicken or vegetable broth and heavy cream, combining all ingredients in the pot.
- Blend Soup: Use a hand blender to blend the soup until smooth and creamy while still hot. Alternatively, blend in a food processor or blender and return to the pot.
- Season to Taste: Taste the soup and adjust seasoning with additional salt and pepper as preferred.
- Warm Soup: Gently warm the blended soup on the stovetop over medium heat to ensure it’s hot and ready to serve.
- Serve and Garnish: Ladle the soup into bowls and garnish with a drizzle of olive oil, crumbled crispy bacon, shredded cheddar cheese, and chopped parsley, dill, or chives. Serve with fresh baguette.
Notes
- Use waxy potatoes like Yukon Gold or red potatoes for a creamy texture.
- Roasting the garlic heads whole mellows their flavor and adds sweetness.
- Adjust broth quantity to achieve desired soup consistency.
- Substitute heavy cream with coconut cream or omit for a lighter version.
- For a vegetarian option, use vegetable broth and omit bacon.
- Store leftovers in the refrigerator for up to 3 days; reheat gently before serving.
Nutrition
- Serving Size: 1 bowl (approx. 300 ml)
- Calories: 310 kcal
- Sugar: 3 g
- Sodium: 450 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
