Roasted Garlic Soup (Printable)

A rich, velvety blend of roasted garlic and vegetables creating a soothing bowl perfect for cold weather.

# Ingredient List:

→ Roasted Garlic

01 - 4 large heads garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread optional

# Directions:

01 - Preheat oven to 400°F. Slice tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove bay leaf. Use an immersion blender to purée soup until smooth, or transfer to a blender in batches and blend until completely smooth.
05 - Return soup to pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle soup into bowls and garnish with fresh parsley and optional croutons or toasted bread.

# Expert Suggestions:

01 -
  • The roasting process transforms garlic into a sweet, buttery delight.
  • It is a vegetarian and gluten-free soup that feels indulgent but remains healthy.
  • A great way to use pantry staples like potatoes and onions.
02 -
  • Remove the bay leaf before blending to avoid a gritty texture.
  • Use an immersion blender directly in the pot to save time on cleanup.
  • Season with salt and pepper at the very end to ensure the flavors are perfectly balanced.
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