Description
This Roasted Garlic Soup is a comforting, creamy blend of roasted and raw garlic cloves simmered with onions, thyme, and chicken broth, then finished with cream and Parmesan cheese. The warming flavors are enhanced by optional garnishes like toasted croutons, Parmesan crisps, or sautéed garlic, making it a savory, aromatic soup perfect for garlic lovers. The roasted garlic adds a mellow sweetness and depth, while the fresh garlic delivers a sharper note. A touch of lemon juice brightens the dish for a balanced finish.
Ingredients
Scale
Roasted Garlic
- 26 garlic cloves, peeled
- 2 Tablespoons olive oil
- Salt, a dash
- Black pepper, a dash
Soup
- 2 Tablespoons butter
- 2 medium onions, sliced (about 2 generous cups)
- 2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
- 18 garlic cloves, smashed and peeled
- 4 cups low-sodium chicken broth or vegetable broth
- ½ cup whipping cream (alternatively half and half, oat, or almond milk)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- 1 large russet potato, unpeeled and cut into large chunks (optional)
- 4 lemon wedges
Optional Garnishes and Variations
- Toasted croutons (drizzled with oil, salt, and pepper, baked at 350°F until golden)
- 8 cloves fresh garlic, minced and sautéed in olive oil until fragrant with a dash of pepper
- Parmesan crisps (see instructions below)
Instructions
- Roast the garlic: Preheat the oven to 350°F. Cut off the root end of garlic bulbs to expose the cloves. Peel the 26 garlic cloves by smashing them slightly to loosen skins. Place them in a small glass baking dish, drizzle with 2 Tablespoons olive oil, and sprinkle with salt and pepper. Toss to coat, cover tightly with a lid or foil, and bake for about 45 minutes until soft and golden. Transfer roasted cloves to a bowl and refrigerate if making ahead.
- Sauté onions and thyme: In a large heavy saucepan, melt 2 Tablespoons butter over medium-high heat. Add sliced onions and thyme, cooking until onions become translucent, about 5 minutes.
- Add garlic: Add the roasted garlic cloves and 18 smashed raw garlic cloves to the pan. Cook together for a couple of minutes to release the raw garlic oils and meld flavors.
- Add potato (optional): If using, add the large russet potato chunks to the pot now.
- Add broth and simmer: Pour in 4 cups of low-sodium chicken or vegetable broth. Cover and simmer for about 20 minutes until the garlic is very tender and flavors have melded.
- Puree the soup: If potatoes were added, remove them after simmering and set aside. Carefully transfer the soup to a blender in batches or puree directly with an immersion blender until smooth. Return the potato chunks to the pureed soup and stir.
- Finish the soup: Return the soup to the saucepan. Stir in ½ cup of whipping cream or your choice of milk. Warm gently over low heat to reheat without curdling. Season with ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper. Adjust seasoning to taste.
- Prepare Parmesan crisps (optional): While soup simmers, preheat oven to 400°F. Place heaping tablespoons of grated Parmesan cheese on a parchment or silicone-lined baking sheet, patting down slightly. You can add herbs or pepper for extra flavor. Bake 3–10 minutes until golden and crisp. Cool, then carefully remove from sheet.
- Serve the soup: Divide ½ cup grated Parmesan cheese evenly among 4 bowls (approximately 2 tablespoons per bowl). Ladle hot soup over the cheese.
- Add lemon and garnish: Squeeze 1 lemon wedge into each bowl to brighten flavors. Optionally garnish with extra grated Parmesan, Parmesan crisps, toasted croutons, or sautéed garlic as desired.
Notes
- The roasted garlic can be made a day ahead and stored refrigerated; it’s also delicious as a snack or spread.
- This recipe doubles easily and the soup can be refrigerated for 2 to 3 days before serving.
- Be careful when reheating cream to prevent curdling; warm gently on low heat.
- Parmesan crisps add a delightful crunchy texture and can be flavored with herbs or pepper.
- Use low-sodium broth to better control the saltiness of your soup.
Keywords: roasted garlic soup, creamy garlic soup, garlic soup recipe, easy garlic soup, Parmesan garlic soup, cozy soup