Easy Roasted Garlic Soup

Enjoy this creamy, flavorful roasted garlic soup, a perfect comfort food for cold days! Made with roasted garlic, tender potatoes, and aromatic herbs like thyme and rosemary, this easy garlic soup recipe is blended until smooth and finished with rich heavy cream. Topped with crispy bacon, cheddar cheese, and fresh herbs, this roasted garlic potato soup is satisfying and hearty. Serve with a warm baguette for dipping! Discover how to make the best roasted garlic soup with our easy-to-follow recipe, complete with tips, variations, and serving suggestions for a delicious homemade soup experience.

Ingredients

For the Roasted Garlic Soup:

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

For Serving:

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

Directions

Roasting

1. Preheat the oven to 400°F (200°C).
2. Arrange the diced potatoes, shallots, and garlic heads on a baking sheet lined with parchment paper.
3. Drizzle generously with olive oil and season with salt, pepper, thyme, and rosemary.
4. Roast in the oven for 30 minutes. Then, cover the vegetables with foil and continue roasting for another 15-25 minutes, or until the potatoes are tender and the garlic is soft and golden.

Blending the Soup

5. Transfer the roasted vegetables to a large pot, and squeeze the softened garlic cloves out of their skins into the pot.
6. Pour in the broth and heavy cream.
7. Using a hand blender, blend the soup until smooth and creamy. (Alternatively, blend the ingredients in a food processor or blender, then return the soup to the pot.)
8. Taste and adjust seasoning with additional salt and pepper as needed.
9. Warm the soup over medium heat until it’s heated through.

Serving

10. Ladle the roasted garlic soup into bowls, garnish with a drizzle of olive oil, crumbled bacon, cheddar cheese, and chopped fresh herbs. Serve with a fresh baguette for dipping. Enjoy!

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Why You’ll Love This Recipe

This rich and creamy roasted garlic soup has a comforting, robust flavor that’s perfect for chilly days. With golden roasted garlic, tender potatoes, and fragrant herbs, it’s simple yet irresistibly delicious. The toppings of crispy bacon, melty cheddar, and fresh herbs elevate every spoonful, making this a memorable meal you’ll want to make over and over again.

Tips

• Roast Slowly: Covering the garlic and vegetables midway through roasting enhances their caramelization without over-browning.
• Blend While Hot: Blending the hot soup creates a smoother, creamier texture.
• Adjust Consistency: For a thinner soup, add more broth; for thicker, reduce the amount of liquid.

Variations and Substitutions

• For a Lighter Soup: Substitute heavy cream with milk or coconut milk for a lighter option.
• Add More Vegetables: Try adding carrots or parsnips for additional flavor.
• Herb Swap: Use fresh thyme and rosemary for a more vibrant herb flavor, or add basil for a different twist.

FAQs

Can I make this soup ahead?
Yes, it keeps well in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Can I freeze roasted garlic soup?
Absolutely! Allow it to cool, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat on the stovetop.

Serving and Suggestions

This soup pairs wonderfully with a crusty baguette, sourdough, or garlic bread. For a heartier meal, serve with a fresh side salad or alongside a grilled cheese sandwich.