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Creamy roasted garlic soup is comfort food with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan into a cozy soup is absolute perfection. Just make sure you serve it to anyone within hugging distance.
Why This Soup is a Must Try
- Rich, comforting flavor: Roasted garlic, tender potatoes, and parmesan come together for a silky, savory soup
- Simple & Delicious: All the creamy, gourmet-tasting goodness comes together in one pot. No complicated steps or fancy techniques required.
- Flexible enough for any flavor mood: It’s a versatile soup that pairs beautifully with salad, sandwiches, crusty bread, or a sprinkle of your favorite toppings.
Ingredients for Roasted Garlic Soup
- Shallots: Shallots add a mild, delicate onion flavor. You can use yellow onion or leeks instead.
- Herbs: Customize your herb blend. Basil, rosemary, or parsley all work. If you’re using fresh herbs, 1 tablespoon of fresh = 1 teaspoon of dried.
- Garnish: If you really love garlic, top the soup with more roasted garlic cloves. Also, croutons, fresh herbs, and shredded parmesan.
How to Make Creamy Roasted Garlic Soup
All the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.
- Roast Garlic: Preheat oven to 400ºF. Cut the tops off 4 heads of garlic and place them on a sheet of foil. Drizzle olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
- Sauté Shallots: Melt butter in a large pot over medium-high heat. Add diced shallots and cook until the shallots begin to soften.
- Simmer: Add salt, black pepper, dried thyme, dried oregano, chicken broth, and yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.
- Add Roasted Garlic: Squeeze the roasted garlic out of its skin, then add it to the pot.
- Puree Soup: Blend the soup in a blender or with an immersion blender until it is smooth.
- Serve: Stir in heavy cream and parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and fresh parsley, if desired.
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Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
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Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
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Add ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
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Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
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Stir in ¾ cup cream and ½ cup parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.
- Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.
Calories: 341kcalCarbohydrates: 30gProtein: 9gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 52mgSodium: 1055mgPotassium: 654mgFiber: 3gSugar: 3gVitamin A: 646IUVitamin C: 29mgCalcium: 189mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
