Roasted Garlic Soup

The whole house fills with this incredible aroma when garlic roasts, something warm and savory that makes your stomach growl before you even realize you are hungry. I discovered this soup during a particularly brutal February when nothing sounded good except something simple and profoundly comforting. Now it has become my go-to when I need food that feels like a hug.

Last winter my sister came over complaining she felt like she was catching something. I made a double batch of this soup and we sat at the kitchen table just eating and talking for hours. She swears it cured what ailed her, but I think the combination of hot soup and good company did most of the work.

Ingredients

• 4 large heads of garlic: Fresh, tight bulbs with no sprouting will give you the sweetest roasted flavor
• 2 tablespoons olive oil: Helps the garlic caramelize and prevents sticking while roasting
• 2 tablespoons unsalted butter: Creates a silky base for sautéing the aromatics
• 1 medium yellow onion, finely chopped: Adds sweetness and depth to the soup foundation
• 1 large russet potato, peeled and diced: The secret to velvety texture without adding heavy cream
• 4 cups low-sodium vegetable broth: Lets the roasted garlic shine without overpowering saltiness
• 1 cup whole milk or unsweetened plant-based milk: Adds just enough creaminess to make it luxurious
• 1/2 teaspoon dried thyme: Earthy herb that bridges the gap between garlic and potato
• 1 bay leaf: Subtle background flavor that makes everything taste more complete
• Salt and freshly ground black pepper, to taste: Essential for bringing all the flavors together
• 2 tablespoons chopped fresh parsley: Bright garnish that cuts through all that rich comfort
• Croutons or toasted bread (optional): Because every good soup deserves something crunchy on top

Instructions

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Roast the garlic until golden and soft:

Preheat your oven to 400°F then slice just the tops off the garlic heads to expose all those cloves. Drizzle with olive oil, wrap the whole bundle in foil like a little present, and let it roast for 35-40 minutes until the cloves are soft and golden. Let it cool just enough to handle, then squeeze that gorgeous roasted garlic right out of the skins.

Build your flavor foundation:

Melt butter in a large pot over medium heat until it foams slightly. Add the chopped onion and cook it gently until it turns translucent and smells sweet, about 5 minutes of patient stirring.

Simmer everything together:

Toss in the diced potato, all that roasted garlic you just squeezed out, thyme, bay leaf, and vegetable broth. Bring it up to a bubble then turn down the heat and let it simmer for 15 minutes until the potatoes are completely tender.

Transform it into velvet:

Fish out the bay leaf then grab your immersion blender to purée everything smooth right in the pot. No immersion blender? Carefully transfer the soup to a regular blender in batches, hot soup expands like crazy so leave plenty of room.

Finish with creamy warmth:

Pour the soup back into the pot if you used a blender, then stir in the milk and heat it gently until just warmed through. Taste and add salt and pepper until it sings.

serve it up with love:

Ladle into warmed bowls and scatter fresh parsley over the top. Add croutons or toasted bread if you want something to dunk.

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My neighbor smelled this cooking once and knocked on my door just to ask what I was making. I ended up sending her home with a container of the soup and a text the next day asking for the recipe. Now we make it together whenever one of us needs a little comfort.

Make It Your Own

Sometimes I add a pinch of cayenne when the weather calls for something with a little more kick. Other times I will throw in a handful of spinach right at the end for color and extra nutrition. The soup is forgiving that way, happy to accommodate whatever you are craving.

Plan Ahead Like A Pro

You can roast the garlic up to three days ahead and keep it in the fridge. The whole soup also freezes beautifully for up to three months, just leave out the milk until you reheat it. Trust me, you will thank yourself on busy weeknights when dinner is already made.

Perfect Pairings

A green salad with sharp vinaigrette cuts through all that richness beautifully. Grilled cheese sandwiches made with good cheddar are the obvious but perfect companion. A glass of crisp white wine like sauvignon blanc would not hurt either.

• Crusty bread is mandatory for soaking up every last drop
• A simple arugula salad with lemon dressing brightens the whole meal
• This soup only gets better after a day in the fridge, make extra

Toast bread, bagels, and sourdough evenly for breakfast, sandwiches, and quick meal prep.

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There is something deeply satisfying about turning the most humble ingredients into something so extraordinarily comforting. This soup has saved more bad days than I can count.

Recipe Questions & Answers

→ 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 out the roasted cloves.

→ Can I make this soup vegan?

Yes! Simply use plant-based butter instead of regular butter and choose unsweetened plant-based milk like almond, oat, or soy milk in place of dairy milk.

→ How long does roasted garlic soup keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually develop and improve over time. Reheat gently on the stovetop, adding a splash of milk if needed.

→ What goes well with roasted garlic soup?

Crusty bread, garlic croutons, or toasted baguette slices make perfect accompaniments. A simple green salad or roasted vegetables also pair beautifully for a complete meal.

→ Can I freeze roasted garlic soup?

Yes, freeze for up to 3 months in freezer-safe containers. Thaw overnight in the refrigerator and reheat gently. Note that the texture may be slightly thinner after freezing.

→ How can I add more flavor to this soup?

Add a pinch of cayenne for subtle heat, grate in some Parmesan cheese before serving, or top with roasted garlic chips. Fresh herbs like thyme or rosemary also enhance the flavor profile.