Roasted Garlic Soup

My kitchen once smelled so intensely of roasted garlic that my neighbor actually knocked on the door to ask what I was cooking. That afternoon, I learned that three heads of garlic, when slow-roasted, transform from pungent and sharp into something caramelized, sweet, and utterly captivating. The soup that came from that experiment has since become my go-to when anyone mentions feeling under the weather or just needing something deeply comforting.

Last winter, my partner came home from work absolutely exhausted, and I had this soup simmering on the stove. The way their face lit up after that first creamy spoonful told me everything I needed to know about the power of simple, honest food. Since then, whenever I see garlic heads at the farmers market, I grab extra knowing this soup is in our future.

Ingredients

• 3 large heads of garlic: Roasting these whole changes everything about their flavor profile, turning sharp into sweet
• 1 medium yellow onion, chopped: Forms the aromatic foundation alongside the roasted garlic
• 1 celery stalk, chopped: Adds subtle depth and classic mirepoix flavor
• 1 medium carrot, chopped: Brings natural sweetness and beautiful color to the base
• 2 tablespoons unsalted butter: Creates a rich starting point for sautéing the vegetables
• 1/2 cup heavy cream: Delivers that luxurious velvety texture that makes restaurant soups so memorable
• 4 cups vegetable broth: Use a good quality broth you would happily drink on its own
• 1/2 teaspoon dried thyme: Earthy and warm, complements the roasted garlic perfectly
• 1/4 teaspoon freshly ground black pepper: Adds gentle warmth and complexity
• 1/2 teaspoon salt, or to taste: Start with less and adjust after blending
• Chopped fresh parsley, croutons, or olive oil: Simple garnishes that add texture and visual appeal

Instructions

Roast the garlic until golden:

Slice the tops off the garlic heads to expose the cloves, drizzle with olive oil, wrap in foil, and roast at 400°F for 35 to 40 minutes until the cloves are completely soft and golden brown.

Prep the roasted cloves:

Let the garlic cool briefly, then squeeze the soft roasted cloves out of their skins into a small bowl and set aside.

Build your flavor base:

Melt butter in a large pot over medium heat and sauté the onion, celery, and carrot for 5 to 7 minutes until softened and fragrant.

Add the roasted garlic:

Stir in the roasted garlic cloves, thyme, salt, and pepper, cooking for 2 minutes to meld the flavors.

Simmer and develop flavor:

Pour in the vegetable broth, bring to a boil, then reduce heat and simmer gently for 10 minutes to let everything come together.

Blend until silky smooth:

Use an immersion blender directly in the pot, or transfer to a countertop blender in batches, and purée until completely smooth.

Add the cream:

Stir in the heavy cream and heat gently for 2 to 3 minutes, then taste and adjust the seasoning as needed.

Serve with love:

Ladle hot into bowls and garnish with chopped parsley, croutons, or a drizzle of olive oil.

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This soup became a tradition in our household during the first snowfall of every year. There is something about wrapping your hands around a warm bowl of garlic soup while watching snowflakes fall that feels like the ultimate comfort.

Making It Vegan

I have made this for vegan friends by swapping butter for olive oil and using full fat coconut cream instead of heavy cream. The result is still incredibly silky, and the coconut flavor actually complements the roasted garlic beautifully.

Freezing And Storing

The soup keeps well in the refrigerator for up to four days and actually tastes better the next day as the flavors continue to meld. You can freeze it before adding the cream, then thaw, reheat, and stir in the cream just before serving.

Serving Suggestions

This soup shines when served alongside a crisp green salad with bright vinaigrette, which cuts through the richness. A slice of crusty bread for dipping is practically mandatory.

• Add a pinch of cayenne if you enjoy gentle heat
• Try topping with roasted pumpkin seeds for crunch
• A swirl of pesto just before serving adds beautiful color

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Every time I make this soup, I am reminded that the simplest ingredients, treated with patience and care, often become the most memorable meals.

Recipe FAQ

→ 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 before squeezing out the roasted cloves.

→ Can I make this soup vegan?

Absolutely. Substitute butter with olive oil and replace heavy cream with full-fat coconut cream. The result remains velvety and satisfying while being completely plant-based.

→ How long does this soup keep?

Store in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen over time. Reheat gently on the stove, adding a splash of broth if needed to adjust consistency.

→ Can I freeze roasted garlic soup?

Yes, though the cream may separate slightly upon thawing. For best results, freeze before adding the cream. Thaw overnight in the refrigerator, reheat, then stir in fresh cream before serving.

→ What can I serve with this soup?

Crusty bread, toasted gluten-free bread, or homemade croutons make excellent garnishes. A simple green salad on the side creates a well-rounded meal. A drizzle of good olive oil and fresh parsley adds the perfect finishing touch.

→ How do I adjust the consistency?

For a thicker soup, simmer longer after puréeing to reduce slightly. For a lighter version, add more vegetable broth until reaching your desired consistency. The immersion blender gives you control over texture — purée completely smooth or leave some small chunks for more body.