Roasted Garlic Soup – Rich and Creamy

Why You’ll Love Roasted Garlic Soup – Rich and Creamy Recipe

• The roasted garlic brings deep, mellow umami flavor rather than sharp raw garlic.

• The potatoes give the soup a creamy texture without needing heavy work.

• It’s relatively simple to prepare though it offers gourmet‑level taste.

• Toppings like croutons and parsley allow you to make it feel extra special.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 3 heads garlic

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 large white onion

• 1 teaspoon sea salt

• 1 teaspoon ground black pepper

• ½ cup dry white wine (or substitute chicken stock)

• 1 tablespoon Italian seasoning

• 4 cups chicken stock (or vegetable stock)

• 2 medium russet potatoes, peeled and quartered

• ½ cup cream

• ½ cup grated Parmesan cheese
  Toppings

• Mini soup croutons

• Minced parsley

• Extra grated Parmesan cheese

Directions

1. Preheat oven to 400°F (about 200°C). Cut the tops off the heads of garlic, place them cut‑side up on foil, drizzle with olive oil, wrap into packets and roast for about 45 minutes until soft.

2. While garlic roasts, melt butter in a medium‑sized soup pot over medium‑high heat. Add the chopped onion, salt and pepper, and sauté until the onion is translucent (≈3 minutes).

3. Add the white wine and Italian seasoning; simmer for about a minute. Then add the chicken stock and quartered potatoes. Bring to a simmer, reduce heat, cover and simmer until the potatoes are soft (~15 minutes).

4. When the roasted garlic is cool enough to handle, squeeze the softened cloves out of their skins and add them to the pot.

5. Use an immersion blender (or carefully transfer to a regular blender in batches) to blend the soup until very smooth and creamy.

6. Stir in the cream and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.

7. Serve the soup in bowls and top with mini croutons, minced parsley and extra Parmesan if desired.

Servings and timing

• Servings: About 4 cups or roughly 4 bowls (each serving ~1½ cups)

• Prep time: ~10 minutes

• Cook time: ~45 minutes

• Total time: ~55 minutes

Variations

• For a vegetarian version: Use vegetable stock in place of chicken stock and skip or replace Parmesan with a vegetarian hard cheese.

• For dairy‑free: Omit the cream and Parmesan; use a neutral non‑dairy milk (such as unsweetened oat milk) and add a bit more salt or nutritional yeast for depth.

• Add herbs: Stir in chopped fresh thyme or rosemary for an aromatic twist.

• Spice it up: Add a pinch of smoked paprika or cayenne for a subtle kick.

• Make it richer: Stir in a dollop of crème fraîche or mascarpone just before serving.

Storage/Reheating

• Store: Let the soup cool to room temperature, transfer to an airtight container and refrigerate for up to 3‑4 days.

• Reheat: Gently warm on the stovetop over medium‑low heat, stirring occasionally. If it has thickened too much, add a splash of water or stock. Microwave also works, but heat gently.

• Freeze: You can freeze the soup for up to 3 months, but because it contains cream, it may separate when thawed. Thaw in the fridge overnight and re‑blend if needed.

FAQs

1. How garlicky is the soup?

Because the garlic is roasted, it becomes sweet and mellow rather than sharp. So while the garlic flavor is distinct, it’s not overpowering.

2. Can I make this without wine?

Yes — simply substitute the white wine with extra chicken stock (or vegetable stock) for a non‑alcohol version.

3. Do the potatoes make it taste like potato?

Not really. The potatoes serve primarily to thicken and give a creamy texture; the dominant flavor remains the roasted garlic, onion, cream and Parmesan.

4. Can I skip the cream or Parmesan?

You can omit them, but they add richness and depth. If skipping cream, you may need to adjust texture or add a neutral milk. If skipping Parmesan, add a little more salt or a flavor substitute like nutritional yeast.

5. What kind of garlic should I use?

Any fresh whole heads of garlic will work. Roasting them is key to achieving the mellow, caramelized garlic flavor.

6. Is this suitable for vegetarians?

Yes — if you use vegetable stock instead of chicken stock and choose a vegetarian (or omit) the Parmesan, it can be vegetarian‑friendly.

7. Can I make this ahead of time?

Yes — you can roast the garlic ahead of time and even make the soup base in advance, then blend and finish with cream/Parmesan just before serving for the freshest texture.

8. What toppings work well?

Mini croutons, minced parsley, and extra grated Parmesan are suggested. You could also add crispy bacon bits (if non‑vegetarian), sautéed mushrooms, or a swirl of olive oil.

9. Will it separate if frozen?

There is a chance the cream‑based soup will separate upon thawing. To minimize this, thaw in the fridge and re‑blend or whisk well before reheating.

10. What can I serve it with?

This soup is lovely on its own for a simple meal, but you could pair it with crusty bread (garlic bread or herb & cheese bread), a light salad, or a sandwich for a fuller meal.

Conclusion

This roasted garlic soup is a cozy, flavorful dish that elevates simple ingredients into something special. The process of roasting the garlic and blending it with potatoes, cream and Parmesan creates a smooth, rich texture and deep taste. Whether you’re seeking a warming bowl on a chilly evening or aiming to impress with something different yet accessible, this recipe delivers. With sensible prep, tasty toppings and smart make‑ahead options, it’s a great addition to your soup repertoire. Enjoy!