Easy Roasted Garlic Soup Recipe
This Easy Roasted Garlic Soup recipe is creamy, flavorful, and comforting. Roasted garlic creates a mellow sweetness and nutty depth, blended with broth, herbs, and cream for a cozy soup that’s perfect with crusty bread or salad. A restaurant-quality garlic soup made simple at home.
Ingredients
- Main Ingredients:
- 4–5 whole garlic bulbs
- 1 medium onion diced
- 1 leek optional, sliced
- 2 tablespoons olive oil or butter
- 4 cups vegetable or chicken broth
- Salt and black pepper to taste
- Fresh herbs: thyme rosemary, or parsley
- Optional Additions:
- ½ cup heavy cream coconut milk, or Greek yogurt
- Croutons or grated cheese for garnish
- 1 teaspoon lemon juice for brightness
Instructions
- Roast Garlic:
- Preheat oven to 400°F (200°C). Slice tops off garlic bulbs to expose cloves. Drizzle with olive oil, wrap in foil, and roast 30–40 minutes until golden and caramelized.
- Sauté Base:
- In a large pot, sauté onion (and leek if using) in olive oil or butter until translucent. Squeeze roasted garlic from skins into pot, lightly mashing with a spoon.
- Blend & Simmer:
- Add broth. Simmer 10–15 minutes. Blend with immersion blender (or standard blender) until smooth. Strain for extra silky texture if desired.
- Add Creaminess:
- Stir in cream, coconut milk, or Greek yogurt. Season with salt, pepper, and fresh herbs. Simmer 5 more minutes on low.
- Serve:
- Ladle into bowls. Garnish with croutons, herbs, or cheese. Serve with crusty bread or salad.
Notes
- Roast garlic until golden, not burnt, for sweet, nutty flavor.
- Adjust thickness by adding more broth or simmering longer.
- Add cayenne, smoked paprika, or red pepper flakes for heat.
- Vegan option: use veggie broth + coconut or cashew cream.
- Freeze up to 3 months (add cream only after reheating).