Roasted Garlic Soup (Printable Version)

Comforting velvety soup with roasted garlic sweetness

# 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)

# Steps:

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. Allow to cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 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 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 fresh parsley and optional croutons or toasted bread.

# Expert Insights:

01 -
  • The roasted garlic becomes so mellow and creamy that even garlic skeptics find themselves going back for seconds.
  • It comes together in just over an hour, so you can have something deeply nourishing on the table without spending your whole evening in the kitchen.
  • One batch easily feeds four people, and it tastes even better the next day when the flavors have had time to mingle.
02 -
  • Don't skip the roasting step or try to rush it—raw garlic will taste sharp and bitter, but roasted garlic tastes like butter and sweetness, and that's the entire point of this soup.
  • Add the milk at the end and keep the heat low, because if you boil it, the dairy can break and your soup will look curdled and sad.
03 -
  • Don't be afraid of the oven temperature being high—400 degrees won't burn the garlic, it'll just speed up that beautiful caramelization.
  • If you're making this vegan, use cashew cream instead of plant-based milk for an even silkier, more luxurious texture that feels less like a substitute.
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