Roasted Garlic Soup (Printable Version)

Creamy, comforting soup with mellow roasted garlic flavor. Ready in just over an hour.

# What You'll Need:

→ Roasted Garlic

01 - 4 large heads of garlic
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 optional

# Directions:

01 - Preheat oven to 400°F. Slice the tops off the garlic heads to expose the cloves. Drizzle with olive oil, wrap in foil, and roast for 35 to 40 minutes until soft and golden. Allow to cool slightly, then squeeze the roasted garlic out of the skins.
02 - In a large pot, melt butter 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, or until potatoes are tender.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Advice:

01 -
  • The roasted garlic turns mellow and sweet, so even garlic skeptics will ask for seconds.
  • It comes together in just over an hour, making weeknight dinners feel fancier than they are.
  • One pot means less cleanup, more time to actually enjoy the warmth of something homemade.
02 -
  • Roasted garlic is sweet, not pungent—if your soup tastes sharp or bitter, you either used raw garlic by mistake or overcooked the roasting and burned it.
  • Don't skip cooling the roasted garlic before squeezing, or you'll burn your fingers like I did the first three times and feel very foolish.
  • Taste before you season—the broth already has sodium, and oversalting is the quickest way to turn comfort food into regret.
03 -
  • Room-temperature milk mixed into hot soup prevents curdling and creates a smoother texture than cold milk straight from the fridge.
  • An immersion blender makes this feel effortless, but if you don't have one, carefully blending in batches gives you the same velvety result.
Go Back