Roasted Garlic Soup (Printable Version)

A creamy, comforting blend of roasted garlic, vegetables, and warming herbs for chilly days.

# What You'll Need:

→ Roasted Garlic

01 - 4 large heads of garlic
02 - 2 tablespoons olive oil

→ Soup Base

03 - 2 tablespoons unsalted butter
04 - 1 medium yellow onion, finely chopped
05 - 1 large russet potato, peeled and diced
06 - 4 cups low-sodium vegetable broth
07 - 1 cup whole milk or unsweetened plant-based milk
08 - 1/2 teaspoon dried thyme
09 - 1 bay leaf
10 - Salt and freshly ground black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh parsley
12 - Croutons or toasted bread, optional

# How To Make It:

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 soft and golden. Cool slightly, then squeeze roasted garlic out of skins.
02 - In a large pot, melt butter over medium heat. Add chopped onion and sauté until translucent, approximately 5 minutes.
03 - Add diced potato, roasted garlic, thyme, bay leaf, and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes until potatoes are tender.
04 - Remove the bay leaf. Use an immersion blender to purée the soup until smooth, or transfer to a blender in batches.
05 - Return the soup to the pot. Stir in milk and heat gently until warmed through. Season with salt and pepper to taste.
06 - Ladle into bowls and garnish with parsley and optional croutons or toasted bread.

# Expert Advice:

01 -
  • The roasted garlic turns buttery and sweet instead of sharp, so even garlic skeptics find themselves asking for seconds.
  • It comes together in just over an hour and feels impressive enough to serve to guests but simple enough for a solo dinner.
  • One pot, one blender, no fancy techniques—pure comfort disguised as sophistication.
02 -
  • The roasted garlic must actually cool slightly before you try to squeeze it out, or you'll burn your fingers and learn this lesson the painful way.
  • Don't skip the bay leaf even though you remove it—those 15 minutes it spends in the pot do more work than you'd think.
  • Adding cold milk to hot soup can cause it to break and look curdled; warm your milk or add it slowly while stirring constantly.
03 -
  • If your soup ends up thinner than you wanted, simmer it uncovered for a few minutes to concentrate the flavors and thicken it naturally.
  • For a vegan version that tastes just as rich, use plant-based butter and milk—the roasted garlic carries enough flavor that no one will miss the dairy.
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