Roasted Garlic Soup Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 servings
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Calories
305 kcal
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Course
Soup
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Cuisine
North American
Roasted Garlic Soup Recipe
Description
Roasted Garlic Soup Recipe centers around roasting whole garlic bulbs to mellow their flavor and bring out natural sweetness. After roasting, the softened garlic is blended into a broth of sauteed onions, white wine, Italian seasoning, chicken stock, and tender potatoes. The soup is finished with cream and Parmesan cheese, resulting in a thick, creamy texture with a warm, savory aroma. The interplay of roasted garlic and herbs creates a nuanced, savory profile without harshness.
The cooking method gently infuses the broth with the roasted garlic, building layers of flavor. The potatoes provide a gentle starch that thickens the soup naturally. The addition of white wine adds subtle acidity that balances the richness of the cream and butter.
Roasted Garlic Soup is well suited to serve as a first course or light lunch. Toppings such as mini croutons and fresh parsley add texture contrasts and brightness. The Parmesan garnish reinforces the savory character of the soup.
For best results, take care handling the hot garlic during roasting and blending. Using parchment to line the foil for roasting can be helpful if foil use is a concern. When blending hot soup, blend in small batches and secure the lid firmly to prevent splatters. This soup can be stored refrigerated and reheated gently.
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper sea salt
- ½ cup white wine can sub stock
- 1 tablespoon Italian seasoning
- 4 cups chicken stock can sub vegetable stock
- 2 medium russet potato peeled and quartered
- ½ cup cream
- ½ cup Parmesan Cheese grated
Garlic Soup Toppings
- croutons mini; for soup
- parsley minced
- Parmesan Cheese grated
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil (see notes). Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
- While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent - about 3 minutes.
- Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
- Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
- Use an immersion blender (or regular blender - see notes) to blend the soup until it's super creamy. Stir in the cream and parmesan and season to taste with salt and pepper.
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Notes
- If you prefer not to roast garlic directly on foil, line with parchment paper to avoid contact.
- When blending hot soup, allow it to cool slightly and blend in small batches to avoid pressure buildup.
- Secure blender lid tightly to prevent hot liquid from splattering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1 serving = 1 ½ cups | |
| Calories | 305kcal | 15% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 44mg | 15% |
| Sodium | 776mg | 32% |
| Potassium | 607mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 11mg | 12% |
| Calcium | 166mg | 17% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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