Roasted Garlic Soup – Rich and Creamy! If you’re anything like me, a bowl of velvety, flavorful soup can warm you from the inside out—especially when it’s loaded with the mellow, caramelized goodness of roasted garlic. This Roasted Garlic Soup – Rich and Creamy! offers luxurious depth with creamy smoothness and savory undertones from onions, wine, and potatoes that make every bite memorable. It’s exactly what you crave when the weather cools or your soul needs a dose of cozy. In only about an hour—most of which is hands‑off time roasting garlic—you’ll be rewarded with a restaurant‑worthy dinner that’s incredibly satisfying. Let’s dive into why this soup is a must‑make!
Why You’ll Love This Roasted Garlic Soup
- Rich, gentle garlic essence – Roasting brings out a soft, caramelized sweetness that melts seamlessly into the soup.
- Creamy indulgence – Blended potatoes, rich cream, and Parmesan create a smooth, velvety finish.
- Simple, comforting ingredients – Pantry staples anchored by garlic deliver gourmet feel with minimal effort.
- Versatile and customizable – Easy to swap stocks, skip wine, use different herbs, or make it vegan.
- Looks elegant, tastes luxurious – Toppers like mini croutons, parsley, and extra Parmesan elevate every spoonful.
Ingredients
Let’s rewrite those ingredients to flow and clarify:
- 3 heads of garlic, tops trimmed
- 1 Tbsp olive oil
- 1 Tbsp butter
- 1 large white onion, diced
- 1 tsp sea salt
- 1 tsp freshly ground black pepper
- ½ cup white wine (or substitute extra stock)
- 1 tablespoon of Italian herbs (or use a blend of dried oregano, basil, and thyme)
- 4 cups of chicken broth, or swap with vegetable broth for a meatless option
- 2 medium russet potatoes, peeled and quartered
- ½ cup heavy cream
- ½ cup freshly grated Parmesan cheese
Toppings:
- Mini soup croutons (garlic‑herb seasoned, bite‑sized)
- Minced fresh parsley
- Additional grated Parmesan cheese for garnish
Step‑by‑Step: How to Make Roasted Garlic Soup
- Roast the garlic:
- Preheat oven to 400 °F (≈200 °C).
- Slice the tips off the garlic heads, place them cut‑side up on a square of foil, drizzle with olive oil, then wrap into little packets.
- Place the packets in a baking dish and roast 45 minutes until garlic is tender and golden. Let cool slightly, then unwrap and set aside.
- Sauté aromatics:
- Melt butter in a medium soup pot set over medium-high heat.
- Add onions and seasonings:
- Toss in the chopped onion with salt and pepper, and sauté until the onions turn soft and see-through—around 3 minutes.
- Deglaze and season:
- Pour in white wine and sprinkle in the Italian herbs. Simmer 1 minute to cook off alcohol and release herb aromas.
- Simmer with potatoes:
- Add broth and quartered potatoes to the pot.
- Let it come to a gentle simmer, then lower the heat, cover, and cook for about 15 minutes, or until the potatoes are tender enough to pierce easily with a fork.
- Add roasted garlic:
- Once garlic is cool enough to touch, squeeze the softened cloves from their skins into the soup.
- Blend until silky:
- Blend the soup right in the pot using an immersion blender, or transfer in batches to a countertop blender—leave room for expansion, secure the lid, and blend with caution.
- Finish with cream and Parmesan:
- Return blended soup to the pot (if needed), stir in heavy cream and grated Parmesan until fully incorporated. Adjust seasoning to taste.
- Serve with flair:
- Spoon the soup into serving bowls and garnish generously with tiny croutons, fresh parsley, and a sprinkle of Parmesan.
Helpful Tips
- Roasting garlic safely – Wrap the garlic securely to avoid burning. Allow packets to vent slightly when removing from the oven to release steam safely.
- Blending hot soup – Hot liquids expand in blenders—only fill half full, hold the top, and use short pulses to avoid splatters.
- Consistency control – For thicker soup, use less stock; for thinner, add up to 1 extra cup of stock or water.
- Make‑ahead friendly – You can roast garlic and prep onions a day ahead; just refrigerate separately and finish when ready.
- Double it up – This soup freezes well (without toppings). Reheat gently and stir in cream just before serving for best texture.
Substitutions And Variations
- Vegan version – Use vegan butter or olive oil instead of butter, substitute heavy cream with almond or oat-based cream, and use nutritional yeast in place of Parmesan.
- Dairy-lite adjustment – Substitute half-and-half instead of heavy cream, or omit cream entirely and use more stock for a lighter finish.
- Herbal twist – Use fresh rosemary or thyme instead of Italian seasoning for a new layer of fragrance.
- Wine alternatives – Use dry vermouth or additional stock if you prefer alcohol-free.
- Protein boost – Stir in shredded chicken or top with seared crispy bacon or pancetta for extra heft.
- Creamy cheese upgrade – Stir in a couple of tablespoons of cream cheese at the end for a tangy, richer finish.
Storage Instructions
- Fridge storage: Transfer cooled soup to a sealed container and refrigerate for up to four days.
- Freezer: Once cooled, transfer soup (without cream or crouton toppings) to freezer-safe containers. Freeze for up to 3 months. To reheat, thaw in the fridge overnight, reheat over low heat, and stir in cream and toppings fresh.
- Reheat tips: Warm slowly over low heat, stirring often. Add a little stock or cream if the texture seems too thick, and always top just before serving for best flavor and crunch.
Nutritional Information
(Per approximately 1½‑cup serving)
- Calories: ~305 kcal
- Carbohydrates: 27 g
- Protein: 10 g
- Fat: 16 g
- ** Saturated Fat:** 8 g
- ** Polyunsaturated Fat:** 1 g
- ** Monounsaturated Fat:** 6 g
- ** Trans Fat:** 1 g
- Cholesterol: 44 mg
- Sodium: 776 mg
- Potassium: 607 mg
- Fiber: 2 g
- Sugar: 4 g
- Vitamin A: 443 IU
- Vitamin C: 11 mg
- Calcium: 166 mg
- Iron: 2 mg
Serving Suggestions
- Starter meal – Serve as an elegant first course before a roast chicken or grilled steak dinner.
- Pairing – Earthy white wines like Chardonnay or a light-bodied red like Pinot Noir complement the creamy garlic profile.
- Full meal – Pair with a crisp green salad and crusty French or sourdough bread to soak up every last drop.
- Topping twist – Add crunch and flair with toasted almonds, crispy pancetta, or a spoonful of basil pesto.
Frequently Asked Questions About Roasted Garlic Soup
Here are answers to the top FAQs about this comforting Roasted Garlic Soup – Rich and Creamy! recipe (approx. 150 words total):
1. Can I make this soup without an immersion blender?
Yes! A countertop blender works great—just blend in small batches, keep the lid secure, and allow steam to escape to avoid splatters.
2. How do I adjust for dietary restrictions?
For a vegan version, swap butter and cream for plant-based alternatives and use vegetable stock. Skipping cream makes it lighter too, though less rich.
3. What if I don’t have white wine?
You can substitute with extra chicken or vegetable stock—just add a splash of something acidic afterward (like a squeeze of lemon) to brighten the flavor.
4. Can I make parts of the soup in advance?
Absolutely! You can roast garlic and chop onions a day in advance. Store separately, then heat and finish the soup when ready to serve.
5. How do I reheat without losing texture?
Reheat gently on low heat and stir frequently. If it thickens too much, thin with a little stock or cream to restore that silky consistency.
Conclusion
Friendly Closing Note
Thank you so much for walking through this Roasted Garlic Soup – Rich and Creamy! recipe with me. I truly adore how this soup blends simple ingredients into something luxuriously soothing—it’s one of my go-to cozy dinners when life needs a flavorful hug. I hope you’ll enjoy making it (and even more, eating it!) just as much as I do. It’s easy, rich, and endlessly forgiving—perfect for both relaxed weeknights and special weekends. Wishing you joyful cooking adventures and many warm bowls ahead. Thanks for being part of this food-loving community—happy soup season and happy cooking!
Print
Roasted Garlic Soup – Rich and Creamy!
- Total Time: 55 minutes
- Yield: 4 servings 1x
Description
Roasted Garlic Soup – Rich and Creamy! This comforting soup is full of mellow roasted garlic, buttery potatoes, and savory Parmesan. It’s perfect for chilly days when you crave something warm, rich, and satisfying with minimal effort.
Ingredients
3 heads garlic, tops trimmed
1 Tbsp olive oil
1 Tbsp butter
1 large white onion, diced
1 tsp sea salt
1 tsp freshly ground black pepper
½ cup white wine (or extra broth)
1 Tbsp Italian herbs (or mix of oregano, basil, thyme)
4 cups chicken or vegetable broth
2 medium russet potatoes, peeled and quartered
½ cup heavy cream
½ cup freshly grated Parmesan cheese
Toppings: mini croutons, chopped parsley, extra Parmesan
Instructions
- Roast the garlic:
- Preheat oven to 400 °F (≈200 °C).
- Slice the tips off the garlic heads, place them cut‑side up on a square of foil, drizzle with olive oil, then wrap into little packets.
- Place the packets in a baking dish and roast 45 minutes until garlic is tender and golden. Let cool slightly, then unwrap and set aside.
- Sauté aromatics:
- Melt butter in a medium soup pot set over medium-high heat.
- Add onions and seasonings:
- Toss in the chopped onion with salt and pepper, and sauté until the onions turn soft and see-through—around 3 minutes.
- Deglaze and season:
- Pour in white wine and sprinkle in the Italian herbs. Simmer 1 minute to cook off alcohol and release herb aromas.
- Simmer with potatoes:
- Add broth and quartered potatoes to the pot.
- Let it come to a gentle simmer, then lower the heat, cover, and cook for about 15 minutes, or until the potatoes are tender enough to pierce easily with a fork.
- Add roasted garlic:
- Once garlic is cool enough to touch, squeeze the softened cloves from their skins into the soup.
- Blend until silky:
- Blend the soup right in the pot using an immersion blender, or transfer in batches to a countertop blender—leave room for expansion, secure the lid, and blend with caution.
- Finish with cream and Parmesan:
- Return blended soup to the pot (if needed), stir in heavy cream and grated Parmesan until fully incorporated. Adjust seasoning to taste.
- Serve with flair:
- Spoon the soup into serving bowls and garnish generously with tiny croutons, fresh parsley, and a sprinkle of Parmesan.
Notes
For vegan option, use plant-based cream and nutritional yeast.
Blend in batches if using a standard blender—leave space to avoid splatter.
Store in the fridge up to 4 days or freeze before adding cream.
Add cream cheese at the end for extra richness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 1½ cups
- Calories: 305 kcal
- Sugar: 4 g
- Carbohydrates: 27 g
- Protein: 10 g