Roasted Garlic Soup gets its rich, layered flavor from both roasted and fresh garlic. Roasting some of the cloves brings out their mellow sweetness, while additional garlic cooked with the onions adds a more savory garlic flavor to this creamy, comforting soup.
This Roasted Garlic Soup uses garlic two ways for a deeper, more balanced flavor. Some of the cloves are roasted until soft, sweet, and mellow, while additional fresh garlic is added to the sautéed onions for another layer of savory garlic flavor. Broth, herbs, and cream bring everything together into a silky, comforting soup that’s especially good during the cooler months.
Why You’ll Love This Roasted Garlic Soup
Roasting transforms garlic from sharp and pungent into something wonderfully mellow, making it the star of this simple, comforting soup.
- Rich roasted garlic flavor: Roasting brings out the garlic’s sweetness and mellows its sharper notes.
- Creamy without being heavy: The soup is smooth and velvety while still letting the roasted garlic shine.
- Simple ingredients: A relatively short list of everyday ingredients creates plenty of flavor.
- Easy to make ahead: The soup reheats beautifully, making it a good choice for meal prep or entertaining.
- Easy to make heartier: Add the optional separately cooked potato pieces for a more substantial bowl of soup.
Ingredients You’ll Need
This soup gets its layered garlic flavor by using garlic two ways, along with a handful of simple ingredients that create a smooth, savory soup.
- Garlic: This soup uses plenty of garlic in two different ways—24 cloves are roasted until soft, sweet, and mellow, while another 20 cloves cook with the onions for a deeper, more savory garlic flavor.
- Olive oil: Coats the garlic cloves before roasting and helps them become tender and golden.
- Butter: Used to sauté the onions, thyme, and garlic and adds richness to the soup.
- Onions: Two medium onions soften as they cook and give the soup a flavorful savory base.
- Fresh thyme: Adds a subtle earthy flavor that pairs especially well with garlic. Dried thyme works too.
- Chicken or vegetable broth: Low-sodium chicken broth adds savory flavor, or use vegetable broth to make the soup vegetarian.
- Whipping cream: Just ½ cup gives the soup a silky finish without making it overly rich. Half-and-half, oat milk, or almond milk can also be used.
- Parmesan cheese: Finely grated Parmesan goes into each bowl before the hot soup is ladled over it. Additional Parmesan can be baked into crisp, savory garnishes.
- Russet potato, optional: For a heartier, chunkier soup, cook the diced potato separately until tender, then stir it into the finished soup after blending.
- Lemon: A squeeze of fresh lemon juice in each bowl brightens the soup and balances the richness.
- Salt and black pepper: Season the roasted garlic and the finished soup to bring all the flavors together.
How to Make Roasted Garlic Soup
The soup comes together easily once the garlic is roasted. From there, everything simmers in one pot before being blended until smooth and creamy.
- Roast the garlic and sauté the onion. Toss 24 garlic cloves with olive oil and roast until soft and lightly golden. Meanwhile, melt the butter in a large pot and sauté the onion and thyme until the onion is tender. Add the remaining 20 garlic cloves and roasted garlic and cook briefly.
- Add the broth and simmer. Add the broth to the pot along with the roasted garlic. Bring to a simmer and cook until the flavors have had time to develop.
- Cook the optional potato separately. If using potato, simmer the diced potato in salted water until tender. Drain and set aside while you finish the soup.
- Purée the soup. Blend the soup until completely smooth using an immersion blender, or carefully transfer it in batches to a countertop blender.
- Finish with cream. Stir in the cream and gently heat through. Taste and adjust the salt and pepper as needed, then stir in the cooked potato pieces, if using.
- Serve. Add Parmesan to individual bowls, ladle the hot soup over the cheese, and finish with a squeeze of fresh lemon juice.
Tips for the Best Roasted Garlic Soup
A few small details make a difference in getting the best flavor and texture from such a simple soup.
- Roast the garlic until truly tender. Properly roasted garlic should be soft and mellow rather than sharp-tasting.
- Don’t rush the onions. Give them enough time to soften before adding the remaining ingredients.
- Blend until very smooth. A thorough blend gives this soup its creamy, velvety texture.
- Add the cream after blending. This keeps the finished soup smooth and makes it easy to control the final consistency.
- For potato pieces, cook them separately. This eliminates the awkward step of removing potatoes from the hot soup before blending.
- Taste before serving. Broths vary considerably in saltiness, so make final seasoning adjustments at the end.
What to Serve with Roasted Garlic Soup
This savory soup works as either a starter or a light main dish, especially with something alongside it for dipping or crunch.
- Crusty artisan bread or warm dinner rolls
- Grilled cheese or another toasted sandwich
- A simple green salad
- Parmesan crisps
- A heartier salad for an easy soup-and-salad dinner
How to Store and Reheat
Roasted garlic soup keeps well, so leftovers make an easy lunch or dinner later in the week.
- Refrigerate: Cool completely and store in an airtight container in the refrigerator.
- Reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally.
- If it thickens: Stir in a splash of broth or cream until it reaches your preferred consistency.
Frequently Asked Questions
Does roasted garlic soup taste strongly of garlic?
It has plenty of garlic flavor, but roasting changes the character of the garlic considerably. It becomes sweeter and mellower, without the sharp bite of raw garlic.
Can I add potato to roasted garlic soup?
Yes. For tender potato pieces, cook a diced potato separately in salted water, drain it, and stir it into the soup after blending. This makes the soup heartier without changing its smooth base.
Can I make roasted garlic soup ahead of time?
Yes. The flavors hold up well when made ahead. Refrigerate the soup and gently reheat it on the stovetop before serving.
Can I use an immersion blender?
Yes. An immersion blender makes it especially easy to purée the soup right in the pot. For an exceptionally silky texture, a countertop blender may produce an even smoother result.
Roasted Garlic Soup is simple enough for a cozy weeknight meal but flavorful enough to serve as a starter for a special dinner. The sweet, mellow roasted garlic and creamy broth make it especially welcome once cooler weather arrives. Add the optional potato pieces for a heartier bowl, serve it with Parmesan crisps or warm crusty bread, and you have an easy soup worth coming back to all fall and winter.
Roasted Garlic Soup
Ingredients
- 24 garlic cloves peeled
- 2 Tbsps olive oil
- 2 Tbsps butter
- 2 medium onions sliced (about 2 generous cups)
- 2 tsps chopped fresh thyme or ½ teaspoon dried thyme
- 20 garlic cloves smashed and peeled
- 4 cups low-sodium chicken broth or vegetable broth
- 1 large russet potato peeled and diced into bite-sized pieces (optional)
- ½ cup heavy cream half and half, oat or almond milk
- ½ tsp sea salt plus more to taste
- ½ tsp freshly ground black pepper plus more to taste
- ½ cup finely grated Parmesan cheese
- 4 lemon wedges
Optional garnishes
- ½ cup Parmesan cheese for Parmesan Crisps Instructions below
- Toasted croutons
- Sautéed, minced garlic
Instructions
Roast the garlic
- Preheat oven to 350°F. Place 24 peeled garlic cloves in a small baking dish. Drizzle with olive oil and season lightly with salt and pepper; toss to coat.24 garlic cloves, 2 Tbsps olive oil
- Cover tightly with a lid or foil and roast for about 45 minutes, until the garlic is tender and golden. Set aside. The garlic can be roasted up to one day ahead and refrigerated until ready to use.
Make the soup
- Melt butter in a large, heavy saucepan over medium heat. Add onions and thyme and cook until the onions are soft and translucent, about 5 minutes.2 Tbsps butter, 2 medium onions, 2 tsps chopped fresh thyme
- Add the 20 fresh garlic cloves and roasted garlic. Cook for about 2 minutes, stirring occasionally.20 garlic cloves
- Add broth, cover, and simmer for about 20 minutes, until the garlic is very tender.4 cups low-sodium chicken broth
- If using the optional potato: While the soup simmers, place the diced potato in a separate saucepan and cover with salted water. Simmer until fork-tender, then drain and set aside.1 large russet potato
- Purée the soup until smooth with an immersion blender, or carefully purée in batches in a countertop blender.
- Stir in the cream and heat gently over low heat. Do not boil. Season with salt and pepper to taste. If using the potato, stir the cooked pieces into the finished soup and heat through.½ cup heavy cream, ½ tsp sea salt, ½ tsp freshly ground black pepper
- Divide the Parmesan among four serving bowls, about 2 tablespoons per bowl. Ladle the hot soup over the Parmesan and squeeze one lemon wedge into each bowl.½ cup finely grated Parmesan cheese, 4 lemon wedges
- Serve with additional Parmesan, Parmesan crisps, toasted croutons, or sautéed garlic, if desired.Toasted croutons, Sautéed, minced garlic, ½ cup Parmesan cheese for Parmesan Crisps
Parmesan Crisps
- Preheat oven to 400°F. Line a baking sheet with parchment paper or a silicone baking mat. For each crisp, place a heaping tablespoon of grated Parmesan on the baking sheet and gently flatten. If desired, sprinkle with black pepper, red pepper flakes, or herbs.
- Bake until bubbling, golden, and crisp, about 5–10 minutes. Let cool on the baking sheet before carefully removing with a thin spatula.
Notes
- Make the roasted garlic ahead: Roast the garlic up to one day in advance, cool completely, and refrigerate in a covered container.
- Use fresh garlic: For the best flavor, start with fresh heads of garlic rather than packaged pre-peeled cloves. Because garlic is the star of this soup, the fresher flavor makes a noticeable difference.
- For a heartier soup: Cook the optional diced potato separately and stir it into the soup after blending. This keeps the soup smooth while adding tender potato pieces.
- Choose your creaminess: Heavy whipping cream gives the richest result, but half-and-half works well for a lighter soup. Oat or almond milk can also be substituted.
- Blend carefully: An immersion blender is easiest, but a countertop blender will give you an especially smooth soup. If using a countertop blender, work in batches and take care when blending hot liquids.
- Don't boil after adding the cream: Heat the finished soup gently to help keep the dairy smooth.
- Make a double batch: This recipe doubles easily.
- Storage: Refrigerate leftover soup in an airtight container for up to 3 days and reheat gently on the stovetop.
I didn’t fish out all of the potatoes. It’s annoying to do with hot liquid and sliced/cooked onions. I did it for about half of the spuds. Used a giant red potato…. as I didn’t have russets. Herbs de Provence vs just Thyme. It was delicious. Some day, I might even add the parm. LOL. I think that would be nice. But, trust me. The recipe is terrific without it.
This soup came out awesome … I added about a 1/4 cup more Parmesan cheese to the soup while cooking..definitely a keeper
Thanks Dave! Glad you liked it. Thanks for taking the time to comment.
I’ve made this soup twice and it’s a massive hit each time. I make one epic ammendment…fried artichoke hearts on top instead of croutons.
This soup has become a staple in my household and can honestly say it’s one of my favorite soup recipes. I usually omit the cream and just add another potato and blend it into the base to make it thick and add crushed red pepper flakes to give it a kick. I haven’t made it in a few months but now that it’s fall, I’m making it tonight and I’m so pumped lol. Adding some shredded chicken and serving it with some homemade focaccia 🙂
So delicious! This is a very comforting soup. My husband was not feeling well so I made this and it made us bird feel great! If you are concerned it is too much garlic, worry not! It is actually pretty subtle!
Thank you, Cindy! I’m so glad you liked it and hope it helped your husband feel better. I appreciate your comment about the garlic flavor being mild. Many don’t realize that garlic’s flavor mellows out a lot during cooking. Thanks again for taking the time to comment.
Has anyone tried cauliflower instead of potatoes for the low carbers? Does it alter the flavor at all?
Hi Necole, sorry for this late reply but I think substituting the potatoes with cauliflower would be delicious. It’s also great if you just leave out the potatoes or any addition other than the garlic. Hope this helps.
Thank you, Sally. I tried this recipe today and it turned out fantastic. It is an especially hot day in Colorado and I believe the soup was so tasty, it’s worth it!
Thanks again, will make again.
Glad you liked it, V!
I have done this and it’s just as good!
Can this soup be frozen? I make batches of soups and freeze ahead.
Hi Barbara, I’ve never made enough of this to freeze so I’m just guessing here when I say this- I’ve frozen plenty of soups with similar ingredients with success. But if you ask the experts, it’s warned that potatoes can break down and milk products can separate when frozen. My potatoes usually do fine in freezing and there’s not a lot of cream, plus with the cream mixed with butter I think it will also be fine. I don’t know if this helps, but it’s worth a try. Also, the potatoes in this soup are optional, so if you’re not adding them, then it will definitely be fine.
We have made this before and it was delicious. I pulled it up again because I want to make it and have a question.
Did you add more potato after pureeing/blending? In the photo there are nice straight chopped chunks of potato but the directions have it being blended, with no mention of adding more potato later?
Hi EJ, I’m so glad you liked the soup! Thanks for your question, I realize I left out a key point for keeping the potatoes chunky and went in and corrected my mistake. I hope you make it again soon. 🙂
I made garlic soup for the first time about 2 weeks ago. Omg!!! It was so yummy. I did a twist on mine, because I’ve had it before.
I sautéed 2 bunches of asparagus, and added them in towards the end. We had some shrimp in the fridge that had thawed, so I scampied them. I did not put them in the soup I left them on the side and added the shrimp to the bowls of the soup individually. It was so so very good try it if you like
Wow, Donna! You just decided dinner for my family tonight. I happen to have asparagus in the fridge and shrimp in the freezer right now! Thanks so much for your nice comments and incredible suggestion. I can’t wait!
I’m a garlic fan and this recipe will be my new favorite! I mean, roasted garlic sounds delicious especially when it’s combined with parmesan cheese. So slurping good!
This Roasted Garlic Soup looks amazing! I made Butternut Squash soup this weekend and I definitely enjoy the warmth of soup these days. Garlic has such great health benefits, so I’m sure that this soup is jam-packed with so many nutrients.
Hi Shanika, Butternut Squash Soup is also a great soup this time of year and also full of great nutrients.
Roasted garlic is maybe one of the more underrated ingredients on the planet. What a genius idea to make it into a soup! This is definitely on my list of soups to make ASAP, and I cannot wait to report back!
Hi Sara, I can’t wait to hear what you think of it.
I absolutely love garlic soup but I’m wondering how “garlicky” it is! It looks perfect in any case.
Hi Nicole, Garlic mellows as it roasts/cooks so it’s not too garlic-y at all. Just right, if you ask me 🙂
I’ve made it, and it doesn’t taste very garlicky. I had some leftover mashed potatoes I stirred in instead of adding a cubed potato. It thickened then soup up nicely.
Looks perfect for a fellow garlic lover <3 and the Parmesan crisps are such a cute addition!
Thanks Jennifer!
I love making soups in the fall and I am always looking for new ones to try. And I love the smell of garlic cooking so I can’t wait to make this!
Your soup looks incredible. What a perfect recipe to have on hand for the start of cold & flu season for sure!
Mmmmmmm …. roasted garlic soup! Your description was so perfect, of how roasted garlic is actually smooth and earthy instead of overpowering. Kinda like that classic recipe for Chicken with 40 Cloves – so surprisingly NOT overpowering! Love the optional ideas of potato for chunky texture, or those pretty parmesan crisps!
I love the tip of roasting the garlic in advance. I so love soup season will be adding this to the menu. Thanks for sharing!
I agree, I can eat soup all year long! Your garlic soup is the best garlic soup I’ve ever had!! I usually roast the garlic the day before, so that I can have this soup on the table in no time!
I had some leftover roasted garlic mashed potatoes I blended in with the soup. It was a nice addition.
This is the best go-to soup when you’re sick. Anyone try it with coconut milk instead of regular milk?
Hi Fabulii, I’ve used almond milk with success. I’m not sure how coconut milk would taste since the coconut might add a sweetness to the soup.
Excellent point. Thanks! Even though I still consume limited dairy, when you’re sick it’s the last thing you need.
Agreed!
So delicious. My husband agrees what a quick easy soup! Will definitely use this recipe again.
Thank you Christy! This is one of my favorites as the weather starts to turn (actually we like it any time of year around my house). I’m so glad you liked it and appreciate you stopping by, taking the time to comment.
This sound like MY kind of soup Sally. You know I can’t resist garlic.
Bonus: I’ve never had a single problem with vampires.
I’m with you friend, bring on the garlic! And about your ability to avoid vampires- having recently discovered that you enjoy and seek out frightful things (scary movies ALL the time, weird), I have a feeling you’d welcome a vampire visit. Thanks Lydia! 🙂
We love roasted garlic (who in their right mind wouldn’t) and the idea of creating a soup it sounds wonderful. This would be perfect for the cold weather that is just around the corner. We love your site and are very happy to have found it; beautiful work you do!
Dan and Scott! I am honored that you’ve stopped by my site. Thanks for your nice comments. I have been a fan of you both and your site for awhile now! Talk about good work. My day is made. 🙂
I see you have a new format on your website. I love it! Great change and very professional looking. Can’t wait to make this for when the cold and flu season hit.
Mamalala, Thanks for your comment about the site. I have an excellent team working on it and it’s still evolving so stay tuned. 😉 And I hope you enjoy the soup. Let me know what you think of it after you try it.
This soup looks heavenly, love roasted garlic. Doesn’t the aroma that permeates the kitchen just make you feel good? It is a wonderful smell and this sounds fantastic, especially with those Parm crisps!
Kevin! I agree, the smell is indicitive of the delicious flavor to come, especially as you’re roasting some of the cloves to add to the soup. And the Parm chips didn’t last long at all. 🙂
This looks awesome!