Velvety Roasted Garlic Soup (Printable)

Velvety soup with slow-roasted garlic, cream, and herbs — warming comfort in every spoonful.

# Ingredient List:

→ Vegetables

01 - 3 large heads of garlic
02 - 1 medium yellow onion, chopped
03 - 1 celery stalk, chopped
04 - 1 medium carrot, chopped

→ Dairy

05 - 2 tablespoons unsalted butter
06 - 1/2 cup heavy cream

→ Liquids

07 - 4 cups vegetable broth

→ Seasonings

08 - 1/2 teaspoon dried thyme
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/2 teaspoon salt, or to taste

→ Garnishes

11 - Chopped fresh parsley
12 - Croutons or toasted gluten-free bread
13 - Drizzle of olive oil

# How-To Steps:

01 - Preheat oven to 400°F. Slice the tops off garlic heads to expose cloves. Drizzle with olive oil, wrap in foil, and roast for 35-40 minutes until cloves are soft and golden.
02 - Allow roasted garlic to cool, then squeeze the softened cloves out of their skins and set aside.
03 - Melt butter in a large pot over medium heat. Add chopped onion, celery, and carrot, and sauté for 5-7 minutes until vegetables are softened.
04 - Add roasted garlic, dried thyme, salt, and black pepper to the pot. Cook for 2 minutes while stirring constantly.
05 - Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
06 - Using an immersion blender, purée the soup until smooth. Alternatively, transfer soup to a countertop blender in batches and blend until smooth.
07 - Stir in heavy cream and heat gently for 2-3 minutes. Adjust seasoning to taste.
08 - Ladle soup into bowls and serve hot, garnished with chopped fresh parsley, croutons, or a drizzle of olive oil.

# Expert Advice:

01 -
  • Roasted garlic tastes nothing like raw garlic—it's creamy, mild, and almost sweet, so even garlic skeptics find themselves asking for seconds.
  • The whole thing comes together in just over an hour, and most of that time is the oven doing the work while you relax.
  • One bowl feels luxurious enough for company but simple enough that you'll make it on random weeknights just to feel comforted.
02 -
  • Don't skip the roasting step thinking raw garlic will work—it won't have that sweet, mellow quality that makes this soup special, and the flavors will be harsh instead of comforting.
  • If your blender struggles with hot soup, let it cool slightly first, or use an immersion blender and do it right in the pot where it's safer and easier.
03 -
  • Make extra roasted garlic heads when you're already roasting—you'll find yourself using roasted garlic cloves on toast, in salad dressings, mashed into potatoes, and stirred into yogurt.
  • If you don't have an immersion blender, a countertop blender works fine, but let the soup cool slightly first and blend in batches so you don't splash hot liquid everywhere.
Go back