A simple and comforting Roasted Garlic Soup made with slow roasted garlic, potatoes, and thyme for a smooth, creamy finish. Finished with crispy garlic chips and a chili oil drizzle, it is an easy weeknight soup that tastes special with very little effort.
I made this roasted garlic soup one chilly evening and paired it with my homemade garlic bread, and we devoured the bowl in seconds. The mellow, caramelized garlic gives the soup a cozy depth that makes it incredibly satisfying to curl up with.
If you enjoy cozy soups like this, you might also like my Mushroom Bisque, Roasted Tomato and Basil Soup, or Turkish Lentil Soup.
Table of Content
Ingredient Notes
- Potatoes: Starchy potatoes blend into a smoother, creamier base, but waxy potatoes will still work for this recipe.
- Cream: I use heavy cream for the best richness, but half and half is a lighter option. Coconut cream works for dairy free, though it adds a mild coconut taste.
- Broth: Chicken broth gives a deeper, more umami flavor. Use vegetable broth to keep the soup vegetarian.
- Thyme: In my opinion, the flavor fresh thyme gives can not be replicated with dried thyme, so I highly recommend getting your hands on some.
Step by Step with Photos
Here's a quick visual guide to help you make this roasted garlic soup recipe easily.
- Slice the tops off the garlic heads, drizzle with olive oil, sprinkle with sea salt, wrap in foil, and roast until the cloves are soft and caramelized.
- Heat olive oil in a small pan, fry the sliced garlic on low until lightly golden, add crushed red pepper, then remove the chips and set both aside.
- Sauté the diced onion and potato in olive oil and butter for a few minutes until they start to soften. Season with salt, crushed red pepper, and black pepper.
- Add the thyme sprigs and pour in the broth.
- Cover and simmer until the potatoes are fully fork tender. Remove the thyme, then squeeze the soft roasted garlic cloves out of their skins directly into the pot.
- Blend the soup with an immersion blender until completely smooth.
- Stir in the cream, then simmer on low for a few minutes.
- Ladle into bowls and finish with garlic chips, chili oil, and any extra garnish.
Expert Tips
- Avoid burning garlic chips: Keep the heat low and remove the garlic as soon as it turns lightly golden. It will continue to darken after coming out of the oil.
- Properly roast garlic: Cut off the top, drizzle with oil, season with salt, wrap tightly in foil, and roast until the cloves are soft and caramelized. Be careful not to burn them or they will make the whole soup bitter.
- If the soup is too thick: Add a splash of broth until it reaches the consistency you like.
- If the soup is too thin: Simmer uncovered for a few minutes to reduce, or add a little more heavy cream.
Serving Ideas
Here are a few simple sides and garnishes that pair well with this creamy roasted garlic soup:
- Sides: This soup pairs well with my cheesy garlic bread, sourdough grilled cheese, or a this indulgent hot and cheesy chicken melt.
- Garnishes: Add a drizzle of chili oil, a splash of heavy cream, homemade croutons, or a sprinkle of parmesan cheese on top.
If you are a garlic lover, you might also enjoy my Chicken in Garlic Sauce, Garlic Butter Fried Rice or Garlic Chili Oil Noodles.
Storage, Freezing, and Reheating
- Storage: Keep the soup in an airtight container in the fridge for 3 to 4 days. It will thicken as it cools.
- Freezing: This soup freezes well for up to 2 months. Let it cool completely, then store it in a freezer friendly container without the garlic chips.
- Reheating: Warm on low heat on the stove. Add a splash of broth or cream if it has thickened after chilling or freezing.
FAQs
No, roasted garlic becomes mild, sweet, and buttery. It loses the sharp raw flavor and turns mellow, which is why it works so well in this soup.
Yes, you can roast the garlic 2 to 3 days in advance. Store the roasted cloves in an airtight container in the fridge until you are ready to use them.
Yes. You can use a regular blender, or if you don't have either, mash the potatoes and roasted garlic well and whisk everything together. The texture won't be as smooth, but the soup will still taste great.
More Soups You Might Love
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📖 Recipe
Creamy Roasted Garlic Soup
Ingredients
Roasted Garlic
- 2 whole garlic heads
- Olive oil
- Sea salt
Garlic Chips and Chili Oil Drizzle
- ¼ cup olive oil
- 2 garlic cloves thinly sliced
- 1 teaspoon crushed red pepper
Soup
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium (~135 g) potato peeled and diced
- 1 small (~65 g) yellow onion peeled and diced
- 10 fresh thyme sprigs plus extra for garnish
- ¼ teaspoon salt
- ½ teaspoon crushed red pepper
- ½ teaspoon black pepper
- 2 cups chicken or vegetable broth
- ¼ cup (60 ml) heavy cream use more if you prefer a richer soup
Instructions
Roast the Garlic
- Preheat the oven to 350 F (180 C).
- Slice the tops off the garlic heads to expose the cloves. Place them on foil.
- Drizzle generously with olive oil and sprinkle with sea salt. Wrap tightly in the foil.
- Place on a small baking dish and roast for 40 to 45 minutes, until the cloves are soft, golden, and caramelized. Set aside to cool.
Make the Garlic Chips and Chili Oil
- In a small pan, heat ¼ cup olive oil over low heat.
- Add the thinly sliced garlic. Cook slowly until it turns lightly golden.
- Once it starts to deepen in color, add the crushed red pepper.
- When the garlic is fully golden and crisp, turn off the heat immediately so it does not burn.
- Remove the garlic chips from the oil and set aside. Reserve the flavored chili oil for drizzling.
Make the Soup
- In a Dutch oven or heavy pot, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat.
- Add the diced onion and potato. Sauté for 3 to 4 minutes.
- Add salt, crushed red pepper, and black pepper. Stir well.
- Add the thyme sprigs and pour in the broth.
- Cover and cook on medium low until the potatoes are fully tender, about 15 to 20 minutes.
- Squeeze the roasted garlic cloves out of their skins directly into the pot.
- Remove the thyme sprigs with tongs.
- Blend the soup using an immersion blender until smooth.
- Stir in the heavy cream. Reduce to the lowest heat and simmer gently for 4 to 5 minutes.
- Turn off the heat and prepare to serve.
- Ladle the soup into bowls. Drizzle with the garlic chili oil, top with crispy garlic chips, and garnish with fresh thyme leaves.
Video
Notes
- You can use just 1 garlic head if you prefer a milder garlic flavor.
- For storage, keep the soup in the fridge for 3 to 4 days or freeze for up to 2 months; reheat on low and add a splash of broth or cream if it thickens.
- If the soup is too thick, add a little broth; if it is too thin, simmer uncovered for a few minutes to reduce.
Nutrition
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