This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It’s a surprisingly simple recipe that you’ll want to make all soup season long.
This is one of my favorite soups to make when it’s chilly outside. It’s filled with the rich flavor of roasted garlic and made creamy with potatoes, parmesan, and a little whipping cream.
This garlic soup recipe is for garlic lovers!
I’ve been obsessed with garlic soup ever since I first made it more than ten years ago. It’s a wonderfully creamy recipe with a mellow umami flavor. With my three tips, let me show you how surprisingly simple it is to make this homemade garlic soup.
So, how garlicky is the soup? Since you’re here, I’m assuming you’re not afraid of a little garlic flavor. So, for the garlic lover, this soup is definitely not too garlicky. Roasting garlic mellows its sharp flavor, leaving you with a sweet, mellow garlic taste.
Key ingredients
- Three heads of garlic: There’s a reason this is known as 40 clove garlic soup!
- White wine: Dry white wine works best. If you don’t drink alcohol, you can use chicken stock instead.
- Chicken stock: Bone broth will give your soup the best flavor.
- Potatoes: -I use russet potatoes, but peeled red or yellow potatoes will work, too. They give the soup a wonderful creamy texture.
- Cream and parmesan – both of these add flavor, depth, and creaminess to your garlic soup.
Mini soup croutonsadd the perfect contrasting crunch to the creamy soup. If you’re a big-time garlic fan, roast an extra head and use those sweet cloves as a topping!
Roasted garlic soup recipe tips
This baby is surprisingly simple – but it never hurts to keep some tips in mind to make it extra easy! Here are my golden tips for making creamy garlic soup:
- Wrap your garlic: Keeping it well wrapped, either in foil or parchment paper, prevents it from drying out during roasting. This results in a sweeter, more caramelized flavor that complements this soup well. Wrap that garlic up like a little present!
- Deglaze your pot: When you add the wine, use a spoon or spatula to scrape up the browned bits on the bottom of the pot – they’re full of flavor and will take your soup to the next level.
- Blend well: Let your soup cool a little before you bust out the blender – and make sure you’re not overfilling it. Fill it up halfway. This is because hot liquids expand when blended, so you don’t want to pop the lid off. We want the soup in our bellies, not on our kitchen backsplash!
Make it a meal
There’s literally no reason in the world (that I can think of) that you wouldn’t load up your bowl of garlic soup with some homemade croutons and call it dinner. It’s a beautiful, simple, uncomplicated thing.
But if you want your bowl of soup to have some friends at the table, why not make a loaf of herb and cheese no yeast bread or some keep the garlic theme going with garlic bread .
Soup and salad or soup and a sandwich is always a winning combo, so you can serve this with my favorite kale salad with Boursin cheese or a bacon sandwich with caramelized onions .
Store, reheat, and freeze
Store: First, let your leftover garlic soup cool to room temperature, then transfer it to a sealed container. Pop it in the fridge for up to 3-4 days.
Reheat: I prefer to reheat soup in a pot over medium-low heat, but a microwave also works. You may want to add a splash of water or stock if it’s too thick.
Freeze: If you want to freeze it, do so for up to three months, then thaw it in the fridge a day before you intend to enjoy it. Note: Sometimes, cream soups can separate when thawed. Although I’ve successfully frozen leftovers from this recipe, I don’t recommend making it with the intention of freezing it.
Roasted Garlic Soup – Rich and Creamy!
- Pin
Ingredients
- ▢ 3 heads garlic
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon butter
- ▢ 1 large white onion
- ▢ 1 teaspoon EACH: sea salt and pepper
- ▢ ½ cup white wine (can sub stock)
- ▢ 1 tablespoon Italian seasoning
- ▢ 4 cups chicken stock (can sub vegetable stock)
- ▢ 2 medium russet potatoes (peeled and quartered)
- ▢ ½ cup cream
- ▢ ½ cup grated parmesan
Garlic Soup Toppings
- ▢ Mini soup croutons
- ▢ Minced parsley
- ▢ Grated parmesan cheese
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. 3 heads garlic, 1 tablespoon olive oil
- 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. 1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
- 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. ½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
- 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. ½ cup cream, ½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular soup recipes
If you love soup as much as we do, make sure to check out all of my soup recipes !
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Roasted Garlic Soup - Rich and Creamy!
Ingredients
- 3 heads garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion
- 1 teaspoon EACH: sea salt and pepper
- ½ cup white wine , can sub stock
- 1 tablespoon Italian seasoning
- 4 cups chicken stock , can sub vegetable stock
- 2 medium russet potatoes , peeled and quartered
- ½ cup cream
- ½ cup grated parmesan
Garlic Soup Toppings
- Mini soup croutons
- Minced parsley
- Grated parmesan cheese
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. 3 heads garlic, 1 tablespoon olive oil
- 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. 1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
- 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. ½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
- 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. ½ cup cream, ½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Notes
https://www.theendlessmeal.com/garlic-soup/
This wonderfully creamy garlic soup is full of the deliciously mellow umami flavor of slow-roasted garlic. It’s a surprisingly simple recipe that you’ll want to make all soup season long.
This is one of my favorite soups to make when it’s chilly outside. It’s filled with the rich flavor of roasted garlic and made creamy with potatoes, parmesan, and a little whipping cream.
This garlic soup recipe is for garlic lovers!
I’ve been obsessed with garlic soup ever since I first made it more than ten years ago. It’s a wonderfully creamy recipe with a mellow umami flavor. With my three tips, let me show you how surprisingly simple it is to make this homemade garlic soup.
So, how garlicky is the soup? Since you’re here, I’m assuming you’re not afraid of a little garlic flavor. So, for the garlic lover, this soup is definitely not too garlicky. Roasting garlic mellows its sharp flavor, leaving you with a sweet, mellow garlic taste.
Key ingredients
- Three heads of garlic: There’s a reason this is known as 40 clove garlic soup!
- White wine: Dry white wine works best. If you don’t drink alcohol, you can use chicken stock instead.
- Chicken stock: Bone broth will give your soup the best flavor.
- Potatoes: -I use russet potatoes, but peeled red or yellow potatoes will work, too. They give the soup a wonderful creamy texture.
- Cream and parmesan – both of these add flavor, depth, and creaminess to your garlic soup.
Mini soup croutonsadd the perfect contrasting crunch to the creamy soup. If you’re a big-time garlic fan, roast an extra head and use those sweet cloves as a topping!
Roasted garlic soup recipe tips
This baby is surprisingly simple – but it never hurts to keep some tips in mind to make it extra easy! Here are my golden tips for making creamy garlic soup:
- Wrap your garlic: Keeping it well wrapped, either in foil or parchment paper, prevents it from drying out during roasting. This results in a sweeter, more caramelized flavor that complements this soup well. Wrap that garlic up like a little present!
- Deglaze your pot: When you add the wine, use a spoon or spatula to scrape up the browned bits on the bottom of the pot – they’re full of flavor and will take your soup to the next level.
- Blend well: Let your soup cool a little before you bust out the blender – and make sure you’re not overfilling it. Fill it up halfway. This is because hot liquids expand when blended, so you don’t want to pop the lid off. We want the soup in our bellies, not on our kitchen backsplash!
Make it a meal
There’s literally no reason in the world (that I can think of) that you wouldn’t load up your bowl of garlic soup with some homemade croutons and call it dinner. It’s a beautiful, simple, uncomplicated thing.
But if you want your bowl of soup to have some friends at the table, why not make a loaf of herb and cheese no yeast bread or some keep the garlic theme going with garlic bread .
Soup and salad or soup and a sandwich is always a winning combo, so you can serve this with my favorite kale salad with Boursin cheese or a bacon sandwich with caramelized onions .
Store, reheat, and freeze
Store: First, let your leftover garlic soup cool to room temperature, then transfer it to a sealed container. Pop it in the fridge for up to 3-4 days.
Reheat: I prefer to reheat soup in a pot over medium-low heat, but a microwave also works. You may want to add a splash of water or stock if it’s too thick.
Freeze: If you want to freeze it, do so for up to three months, then thaw it in the fridge a day before you intend to enjoy it. Note: Sometimes, cream soups can separate when thawed. Although I’ve successfully frozen leftovers from this recipe, I don’t recommend making it with the intention of freezing it.
Roasted Garlic Soup – Rich and Creamy!
- Pin
Ingredients
- ▢ 3 heads garlic
- ▢ 1 tablespoon olive oil
- ▢ 1 tablespoon butter
- ▢ 1 large white onion
- ▢ 1 teaspoon EACH: sea salt and pepper
- ▢ ½ cup white wine (can sub stock)
- ▢ 1 tablespoon Italian seasoning
- ▢ 4 cups chicken stock (can sub vegetable stock)
- ▢ 2 medium russet potatoes (peeled and quartered)
- ▢ ½ cup cream
- ▢ ½ cup grated parmesan
Garlic Soup Toppings
- ▢ Mini soup croutons
- ▢ Minced parsley
- ▢ Grated parmesan cheese
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. 3 heads garlic, 1 tablespoon olive oil
- 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. 1 tablespoon butter, 1 large white onion, 1 teaspoon EACH: sea salt and pepper
- 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. ½ cup white wine, 1 tablespoon Italian seasoning, 4 cups chicken stock, 2 medium russet potatoes
- 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. ½ cup cream, ½ cup grated parmesan
- Serve the soup with a handful of mini soup croutons, some minced parsley, a little grated parmesan cheese.
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
Popular soup recipes
If you love soup as much as we do, make sure to check out all of my soup recipes !
