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A bowl of creamy Roasted Garlic Soup is shown as the featured image for a recipe.

Perfect Roasted Garlic Soup

This soup transforms humble garlic into a creamy, deeply flavored comfort food through roasting. The roasting process mellows the garlic's sharpness and coaxes out a nutty sweetness that forms the rich backbone of this delicious soup.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 heads of garlic
  • 2 tablespoons olive oil, plus extra for drizzling
  • 1 large yellow onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 6 cups vegetable broth or chicken broth
  • 1 cup heavy cream optional
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt to taste
  • Freshly ground black pepper to taste
  • Fresh parsley, chopped, for garnish

Equipment

  • Baking sheet
  • Aluminum foil
  • Large soup pot or Dutch oven
  • Immersion blender or regular blender
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Slice the tops off the garlic heads, exposing the cloves.
  3. Drizzle with olive oil, wrap each head in foil.
  4. Roast for 45-60 minutes, or until the cloves are soft and easily squeezed out. Let cool slightly.
  5. Heat 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat.
  6. Add the onion, carrots, and celery and cook until softened, about 8-10 minutes.
  7. Squeeze the roasted garlic cloves into the pot.
  8. Add the vegetable broth, thyme, and rosemary.
  9. Bring to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
  10. Use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender (in batches, if necessary) and blend until smooth.
  11. Return the soup to the pot.
  12. Stir in the heavy cream (if using) and season with salt and pepper to taste.
  13. Heat through gently, but do not boil.
  14. Serve hot, garnished with fresh parsley.

Notes

Roasting the garlic at a lower temperature prevents burning and bitterness. Vegetable or chicken broth can be used for a richer, more complex flavor. Heavy cream is optional, but adds a luxurious texture. For a lighter option, use plant-based cream or skip it altogether. Soup can be stored in the refrigerator for up to 3 days.