Roasted Garlic Soup

Last winter, my apartment smelled like roasted garlic for three days straight, and I honestly did not mind one bit. My neighbor actually knocked on my door to ask what I was making, which led to her coming over with a loaf of sourdough and staying for dinner. That is the kind of recipe this is, the one that brings people to your kitchen.

My sister-in-law is terrified of garlic breath, but she ate two bowls of this soup and declared it worth the risk. There is something about roasting garlic that makes it taste luxurious, almost buttery, and completely changes how you think about this humble ingredient.

Ingredients

• 3 large heads of garlic: Roasting these whole heads draws out natural sweetness and tames any harshness
• 1 medium yellow onion, chopped: Builds the savory foundation alongside the garlic
• 1 celery stalk, chopped: Adds subtle depth and aromatic backbone
• 1 medium carrot, chopped: Brings a touch of natural sweetness and color
• 2 tablespoons unsalted butter: Creates a rich base for sautéing the vegetables
• 1/2 cup heavy cream: Delivers that velvety, restaurant quality texture
• 4 cups vegetable broth: Use a good quality one you would drink on its own
• 1/2 teaspoon dried thyme: Earthy and warm, pairs perfectly with roasted garlic
• 1/4 teaspoon freshly ground black pepper: Adds gentle warmth and complexity
• 1/2 teaspoon salt, or to taste: Essential to bring all the flavors together

Instructions

Roast the garlic:

Preheat your oven to 400°F, slice the tops off those garlic heads to expose the cloves, drizzle with olive oil, wrap snugly in foil, and let them roast for 35 to 40 minutes until they are soft and golden.

Prep the roasted garlic:

Let the garlic cool just enough to handle, then squeeze those soft cloves right out of their skins like toothpaste from a tube.

Sauté the aromatics:

Melt the butter in a large pot over medium heat, toss in your onion, celery, and carrot, and cook for 5 to 7 minutes until they are softened and fragrant.

Add the garlic and seasonings:

Stir in those roasted cloves along with the thyme, salt, and pepper, letting everything cook together for just 2 minutes.

Simmer the soup:

Pour in the vegetable broth, bring it to a bubble, then turn down the heat and let it simmer gently for 10 minutes.

Purée until smooth:

Use an immersion blender right in the pot, or work in batches with a regular blender, until the soup is completely silky.

Add the cream:

Stir in the heavy cream and warm it through for 2 to 3 minutes, tasting and adjusting the seasoning if needed.

Serve it up:

Ladle into bowls and finish with whatever makes you happy, fresh parsley, crunchy croutons, or just a little drizzle of good olive oil.

Save

This soup has become my go-to when someone needs comforting, whether they are fighting a cold or just had a terrible day at work. Something about that warm, creamy bowl feels like a hug.

Making It Vegan

Swap the butter for olive oil and use full fat coconut cream instead of heavy cream. The coconut adds its own subtle richness that works beautifully with the garlic.

Get Ahead

You can roast the garlic up to two days ahead and store it in the fridge. The soup itself actually tastes better the next day, so make a batch on Sunday and you are set for lunch.

Serving Ideas

A simple green salad with bright vinaigrette cuts right through the richness. Crusty bread is non negotiable for soaking up every last drop.

• Try a pinch of cayenne if you want gentle warmth in the background
• Top with roasted pumpkin seeds for added crunch
• A swirl of pesto right before serving adds fresh contrast

Save

There is nothing quite like the smell of roasting garlic filling your kitchen to make a house feel like home.

Recipe FAQs

→ How does roasting garlic change the flavor?

Roasting garlic transforms its sharp, pungent taste into something remarkably sweet and mellow. The slow heat caramelizes the natural sugars, creating deep, savory notes that blend beautifully into creamy soups.

→ Can I make this soup ahead of time?

Absolutely. This soup actually tastes better the next day as flavors have time to meld. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if needed.

→ What can I serve with roasted garlic soup?

Crusty bread, toasted baguette slices, or homemade croutons make perfect accompaniments. The soup also pairs beautifully with a simple green salad dressed with light vinaigrette to balance its richness.

→ How do I make this soup dairy-free?

Replace butter with olive oil and swap heavy cream for full-fat coconut cream or cashew cream. The result remains velvety and satisfying, with the roasted garlic providing plenty of depth on its own.

→ Why is my soup not perfectly smooth?

For the silkiest texture, ensure all vegetables are fully softened before blending. An immersion blender works well, but a high-speed countertop blender creates an even finer purée. Strain through a fine-mesh sieve for ultra-smooth results.