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A rustic ceramic bowl filled with creamy roasted garlic soup garnished with fresh herbs sits on a wooden table to illustrate that Calling all garlic lovers - this roasted garlic soup is for you! 💖

Creamy Roasted Garlic Soup

This luxurious, soul-warming soup transforms whole heads of roasted garlic into a mellow, umami-packed masterpiece. It is the ultimate comfort food for garlic lovers, offering a silky, velvety texture that pairs perfectly with crusty sourdough bread.
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Prep Time 15 minutes
Cook Time 1 hour
Servings: 4
Course: Appetizer, Soup
Cuisine: Modern European
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 6 whole heads of garlic
  • 2 tablespoons extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 tablespoons unsalted butter
  • 4 cups high-quality vegetable or chicken broth
  • 1 cup heavy cream
  • 2 sprigs fresh thyme
  • 1 teaspoon sea salt or to taste
  • 1/2 teaspoon cracked black pepper or to taste
  • Optional: Fresh chives or Parmesan cheese for garnish

Equipment

  • Large heavy-bottomed soup pot or Dutch oven
  • Aluminum foil
  • Baking sheet
  • Chef's knife
  • Cutting board
  • Immersion blender (or stand blender)
  • Measuring cups and spoons
  • Ladle
  • Silicone spatula

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Slice the top 1/4 inch off each head of garlic to expose the cloves, drizzle with olive oil, and wrap them tightly in aluminum foil.
  3. Place the foil-wrapped garlic on a baking sheet and roast for 45 minutes until the cloves are golden brown and soft.
  4. While the garlic roasts, melt the butter in a large heavy-bottomed pot over medium heat and sauté the diced onion until soft and translucent.
  5. Once the garlic is cool enough to handle, squeeze the roasted cloves out of their skins directly into the pot with the onions.
  6. Add the broth and the fresh thyme sprigs to the pot. Bring to a gentle simmer for 15 minutes to allow the flavors to meld.
  7. Remove and discard the thyme stems, then use an immersion blender to puree the soup until it reaches a velvety, smooth consistency.
  8. Stir in the heavy cream and heat through until hot, but do not allow to boil.
  9. Taste and adjust seasoning with sea salt and cracked black pepper before serving.

Notes

If the soup is too thick, thin it with a splash of extra broth. To prevent the cream from separating, reheat leftovers gently on the stove over low heat and never let them reach a hard boil. For an extra depth of flavor, serve with a garnish of crispy garlic chips or fresh chives. Leftovers can be stored in an airtight container in the refrigerator for up to three days.