Roasted Garlic Soup (Printable)

Creamy roasted garlic and potato soup with herbs, ready in over an hour.

# What You Need:

→ Roasted Garlic

01 - 4 large heads garlic, tops sliced off
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

# 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 from skins.
02 - Melt butter in a large pot over medium heat. Add chopped onion and sauté until translucent, about 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 immersion blender to purée soup until smooth, or transfer to blender in batches.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste. Ladle into bowls and garnish with parsley and optional croutons.

# Expert Advice:

01 -
  • The roasting process transforms sharp raw garlic into something spreadably sweet and mellow
  • It comes together quickly but tastes like it simmered all day
  • Perfect for those days when you need something comforting but don't want heavy cream weighing you down
02 -
  • Let the roasted garlic cool enough to handle before squeezing, or you'll burn your fingers. Trust me on this one.
  • The potato might seem like filler, but it's actually what gives the soup that luxurious creamy texture without any cream.
  • Don't skip the step of removing the bay leaf before blending. Blending a whole bay leaf creates a bitter, grassy flavor that ruins everything.
03 -
  • If the garlic heads are different sizes, check the smaller ones after 30 minutes so they don't burn
  • Warm your milk slightly before adding it to the hot soup to prevent it from curdling
  • A immersion blender is worth the investment for soups like this, no transferring hot liquid back and forth
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