Name: Creamy Roasted Garlic Soup Recipe
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 4 heads garlic; 2 tablespoons olive oil; 2 tablespoons butter; 2 diced shallots; e teaspoon salt; e teaspoon pepper; 1 teaspoon dried thyme; 1 teaspoon dried oregano; 4 cups chicken broth; 4 medium yellow potatoes, peeled and large diced (about 2 cups)

What makes roasted garlic soup work is its deep, mellow flavor, achieved by caramelizing whole garlic heads until they’re soft and sweet. This roasted garlic soup recipe transforms humble ingredients into a luxurious, comforting meal that feels incredibly gourmet yet is surprisingly simple to prepare. It’s a fantastic way to enjoy the nuanced taste of garlic without any harshness. I remember the first time I roasted garlic for soup; the aroma filling my kitchen was just incredible, a true a real upgrade for soup bases. This recipe is perfect for anyone looking to improve their weeknight dinner with minimal effort but maximum impact.

⏱ Time: 75 min

👥 Servings: 4-6

📊 Level: Easy

🥗 10 ingredients

Creamy Roasted Garlic Soup Recipe

Roasted garlic soup: cook this rich, velvety soup with sweet roasted garlic and tender potatoes. Perfect for a comforting meal on a cold day.

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Prep Time 10

Cook Time 1 5

Total Time 1 15

Servings: 6

Course: Soup

Calories: 280

Ingredients Method Notes

Ingredients

4 heads garlic
2 tablespoons olive oil
2 tablespoons butter
2 diced shallots
e teaspoon salt
e teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
4 cups chicken broth
4 medium yellow potatoes, peeled and large diced (about 2 cups)

Method

Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
Add e teaspoon salt, e teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.

Notes

– For the best flavor, don’t rush the garlic roasting process. It’s done when it’s deeply golden and very soft, almost spreadable. Trust your nose! – If your soup is too thick, add a little extra warm chicken broth or water until it reaches your desired consistency. – Ensure the potatoes are very soft before blending; this guarantees a smooth, lump-free soup. If they’re still firm, continue simmering.
– Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stovetop or microwave.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Pro tips

For the best flavor, don’t rush the garlic roasting process. It’s done when it’s deeply golden and very soft, almost spreadable. Trust your nose! – If your soup is too thick, add a little extra warm chicken broth or water until it reaches your desired consistency. – Ensure the potatoes are very soft before blending; this guarantees a smooth, lump-free soup. If they’re still firm, continue simmering.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat gently on the stovetop or microwave.

This roasted garlic soup is more than just a meal; it’s a warm hug in a bowl. Experiment with different garnishes like fresh chives or a swirl of cream. Enjoy this comforting classic!

Try this next: Roasted Red Pepper Soup: Creamy, Smoky & Irresistible!