Easy Roasted Garlic Soup Recipe

If you’re craving a soup that’s both comforting and bursting with mellow, savory depth, this Easy Roasted Garlic Soup Recipe is exactly what you need. I absolutely love how the roasting process brings out that rich sweetness in the garlic, making this soup smooth, creamy, and packed with flavor without being overwhelming. It’s perfect for cozy nights in or when you want a simple dish that feels a little special.

What’s great about this Easy Roasted Garlic Soup Recipe is how it balances humble ingredients — potatoes, garlic, cream — into something so luxurious. I remember making this for my family during a chilly weekend and they absolutely went crazy for it. Whether you’re a garlic lover or just looking for an easy way to impress without fuss, this recipe will quickly become one of your favorites.

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Ingredients You’ll Need

For this Easy Roasted Garlic Soup Recipe, I like to use waxy potatoes because they give the soup a velvety texture without turning mushy. The fresh herbs and a good quality broth really build flavor, and don’t skip the cream — it’s what makes this soup feel indulgent.

• Waxy Potatoes: They hold their shape well and create a smooth texture once blended.
• Shallots: Milder than onions, they add a subtle sweetness that complements the garlic.
• Garlic Heads: Roasting whole garlic softens its flavor and makes it creamy, perfect for soup.
• Olive Oil: Use a good quality extra virgin for drizzling to enhance the roast.
• Salt and Pepper: Fundamental seasonings to balance and highlight flavors.
• Dried Thyme: Adds earthy herbal notes that pair wonderfully with garlic.
• Dried Rosemary: Just a little gives a piney fragrance and depth.
• Chicken or Vegetable Broth: A rich broth underpins the soup with savory goodness.
• Heavy Cream (or Double Cream): This makes the soup luxuriously creamy and smooth.

Variations

I love making this Easy Roasted Garlic Soup Recipe my own by tweaking herbs or toppings depending on the season or what’s in the fridge. You can easily swap ingredients or add a little flair without losing that cozy, classic vibe.

• Herb Switch-Up: Sometimes I swap thyme and rosemary for fresh sage or tarragon — it gives the soup an autumn twist I adore.
• Make it Vegan: Use vegetable broth and swap the cream for coconut milk or cashew cream for a plant-based version that’s still rich.
• Cheesy Boost: Stir in a handful of shredded mild cheddar or gruyere just before serving for extra depth and creaminess.
• Spice It Up: A pinch of smoked paprika or a drizzle of chili oil adds a smoky kick that’s surprisingly addictive.

How to Make Easy Roasted Garlic Soup Recipe

Step 1: Roast the Vegetables to Perfection

Start by preheating your oven to 400°F (200°C). Arrange your diced potatoes, halved shallots, and whole garlic heads (with tops cut off) on a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle salt, pepper, dried thyme, and rosemary over everything. This is where the magic begins — roasting caramelizes the garlic and veggies, bringing out deep flavors. Roast for 30 minutes uncovered, then cover loosely with foil and roast for another 15-25 minutes. Keep an eye on the potatoes; you want them tender and the garlic golden and soft so you can easily squeeze out the cloves.

Step 2: Blend into a Silky Soup Base

Once out of the oven, transfer the roasted veggies into a large pot. Squeeze the garlic cloves out of their skins directly into the pot (don’t skip this, it’s worth the slight mess). Add your chicken or vegetable broth, then pour in the cream. Use an immersion blender to puree everything until silky smooth. If you don’t have one, carefully transfer batches into a blender but be sure to vent the lid so steam escapes safely.

Step 3: Season and Heat Through

Heat the soup on medium-low, stirring occasionally. Taste and adjust the seasoning with salt and pepper as needed — this step can’t be rushed, so trust your palate! The soup should be creamy and flavorful without any garlic bite, just that mellow roasted richness. Keep it warm until ready to serve.

How to Serve Easy Roasted Garlic Soup Recipe

Garnishes

I usually pile on crumbled crispy bacon or pancetta for a salty crunch and some shredded mild cheddar cheese because who can say no to melty cheese? Fresh chopped parsley, dill, or chives add brightness and a pop of color that makes the soup feel fresh and inviting. These garnishes turn the soup from humble to restaurant-worthy in seconds.

Side Dishes

A fresh baguette is my go-to side here — crusty on the outside and soft inside, it’s perfect for dipping. Sometimes I also serve it alongside a crisp green salad with a lemon vinaigrette to balance the soup’s richness. You really can’t go wrong pairing this soup with simple, fresh sides that complement but don’t overpower.

Creative Ways to Present

For special occasions, I love serving the soup in mini bread bowls or rustic crocks, topped with a sprinkle of herbs and cheese. Drizzling a bit of chili oil or truffle oil on top adds a surprising layer of luxury. Sometimes, placing a small skewer of roasted garlic cloves on the side invites guests to experience the key ingredient in its pure form.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight glass container in the fridge and usually it keeps beautifully for up to 3 days. The flavors actually marry even more after a night — perfect for quick lunches or a comforting dinner. Just give it a good stir before reheating.

Freezing

Freezing this soup works well, but I recommend freezing before adding the cream to maintain the best texture. Once thawed, simply stir in fresh cream while reheating. I label mine with date and contents — it freezes for up to 2 months without losing taste.

Reheating

Reheat gently on the stove over low heat to avoid scorching the cream. Stir frequently and add a splash of broth or water if it’s too thick. Microwaving is fine in a pinch, but I prefer stovetop for even heat and best texture.

FAQs

Final Thoughts

This Easy Roasted Garlic Soup Recipe feels like a warm hug on chilly days and never fails to impress guests and family alike. I love recommending it because it’s approachable, forgiving, and downright delicious — the kind of recipe you’ll want to make again and again. Give it a try and I promise, once you’ve tasted that smooth, garlicky goodness you’ll wonder why you didn’t roast garlic soup sooner!

Easy Roasted Garlic Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 106 reviews

• Author: Jessica
• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Yield: 4 servings
• Category: Soup
• Method: Roasting
• Cuisine: Western

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Description

This Easy Roasted Garlic Soup is a comforting and flavorful dish featuring tender roasted potatoes, shallots, and garlic, simmered with herbs and blended with cream for a rich, velvety texture. Perfect for a cozy meal, it can be served with crispy bacon, shredded cheddar cheese, fresh herbs, and crusty baguette.

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Ingredients

Roasted Garlic Soup:

• 8 medium waxy potatoes (about 1 kg), peeled and diced
• 2 shallots, peeled and halved
• 5 heads garlic, tops cut off
• Olive oil for drizzling
• Salt and pepper to taste
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)
• 1 cup (250ml) heavy cream / double cream

For Serving:

• Crispy bacon or pancetta, crumbled
• Grated or shredded mild cheddar cheese
• Chopped parsley, dill, or chives
• Fresh baguette

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
2. Prepare Vegetables: Place the diced potatoes, halved shallots, and whole garlic heads with their tops cut off onto a baking sheet lined with parchment paper.
3. Season and Roast: Drizzle generously with olive oil, then season with salt, pepper, dried thyme, and dried rosemary. Place the baking sheet in the oven and roast for 30 minutes.
4. Continue Roasting: After the initial roasting time, remove the baking sheet from the oven, cover it tightly with kitchen foil, and return it to the oven for another 15-25 minutes, or until the potatoes are tender and garlic cloves are soft and golden.
5. Extract Garlic and Transfer: Remove the roasted vegetables from the oven and transfer them into a large pot. Squeeze the roasted garlic cloves out of their skins directly into the pot.
6. Add Liquids: Pour in the chicken or vegetable broth, followed by the heavy or double cream. Stir to combine the ingredients thoroughly.
7. Simmer and Blend: Heat the mixture on the stovetop until it simmers gently and the flavors meld. Use an immersion blender or transfer the soup to a blender in batches to puree until smooth and creamy.
8. Adjust Consistency and Season: If needed, add more broth to reach desired soup consistency. Taste and adjust seasoning with additional salt and pepper if necessary.
9. Serve: Ladle the soup into bowls and top with crispy crumbled bacon or pancetta, shredded mild cheddar cheese, and chopped fresh herbs like parsley, dill, or chives. Serve with slices of fresh baguette for dipping.

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Notes

• You can substitute vegetable broth for a vegetarian version, and omit bacon to keep it vegetarian-friendly.
• For a lighter option, use half-and-half or milk instead of heavy cream, but the soup will be less rich.
• Roasting garlic heads enhances their natural sweetness and mellows their pungency, key to the soup’s depth of flavor.
• Use an immersion blender for ease, or a regular blender in batches—just be careful with hot liquids to avoid splattering.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.

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Nutrition

• Serving Size: 1 bowl (approximately 350g)
• Calories: 610 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 38 g
• Saturated Fat: 15 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 6 g
• Protein: 10 g
• Cholesterol: 90 mg