Name: Easy Roasted Garlic Soup
Prep time: 10 min
Cook time: 20 min
Total time: 1 h 10 min
Cuisine: American / Comfort Food
Ingredients: 2 heads garlic; 2 tbsp olive oil; 1 medium onion, chopped; 1 lb potatoes (or cauliflower), peeled and diced; 4 cups vegetable broth (or chicken broth); 1/2 cup heavy cream (or milk / plant-based milk for dairy‑free); Salt, to taste; Black pepper, to taste; Optional: 1–2 sprigs fresh thyme or rosemary (or 1 tsp dried herbs)

Jump to Recipe·Leave a Review

This Easy Roasted Garlic Soup is my ultimate comfort in a bowl—creamy, rich, and full of mellow, caramelized garlic flavor. It’s simple to make with just a few wholesome ingredients, yet it tastes like something you’d find at a cozy café. Whether I’m under the weather or just craving something warm and soothing, this soup always hits the spot.

Why You’ll Love This Recipe

I love this recipe because roasting the garlic transforms its sharpness into a sweet, buttery richness that gives the soup incredible depth. It’s smooth, creamy, and surprisingly light. Plus, it pairs beautifully with crusty bread, grilled cheese, or a simple green salad. It’s naturally vegetarian and easy to adapt to vegan or dairy-free if I need to. Easy Roasted Garlic Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Garlic heads
Olive oil
Onion, chopped
Vegetable broth or chicken broth
Potatoes (or cauliflower for a lighter version), peeled and diced
Heavy cream or milk (or plant-based alternative)
Salt
Black pepper
Fresh thyme or rosemary (optional)

Directions

I preheat the oven to 400°F (200°C).
I slice the tops off the garlic heads, drizzle them with olive oil, wrap them in foil, and roast for 35–40 minutes until the cloves are soft and golden.
While the garlic roasts, I sauté chopped onion in a bit of olive oil in a large pot until softened.
I add diced potatoes (or cauliflower), pour in the broth, and bring it to a simmer. I cook until the vegetables are tender—about 15–20 minutes.
Once the garlic is cool enough to handle, I squeeze the soft cloves out of their skins and add them to the pot.
I use an immersion blender to blend the soup until smooth, or transfer it in batches to a blender.
I stir in the cream, season with salt and pepper, and heat through gently before serving.
I garnish with a swirl of cream and fresh herbs if I want to get fancy.

Servings and timing

This recipe makes about 4 servings. It takes 10 minutes to prep, 40 minutes to roast garlic, and 20 minutes to cook the soup. Total time: approximately 1 hour and 10 minutes.

Variations

I use cauliflower instead of potatoes for a lighter, low-carb version.
I add a splash of white wine for extra depth of flavor.
I stir in parmesan cheese at the end for extra creaminess.
For a vegan version, I use coconut milk or oat milk and veggie broth.
I top it with crunchy croutons or crispy shallots for added texture.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stove over medium heat, stirring occasionally. It also freezes well for up to 2 months—perfect for making ahead. Easy Roasted Garlic Soup

FAQs

Can I use pre-peeled garlic instead?

I don’t recommend it. Whole garlic heads roast better and develop that mellow, caramelized flavor that makes this soup so good.

Can I make this dairy-free?

Yes, I use full-fat coconut milk, oat milk, or any unsweetened plant milk to keep it creamy and dairy-free.

What kind of potatoes work best?

I use Yukon Gold or russet potatoes because they blend up smoothly and add body to the soup.

Is this soup spicy?

No, it’s very mild. If I want a bit of kick, I add a pinch of crushed red pepper flakes or a dash of cayenne.

Can I make it in advance?

Yes, and I often do. The flavors deepen after a day in the fridge, making it even better the next day.

Conclusion

This Easy Roasted Garlic Soup is everything I want in a cozy meal—rich, flavorful, and incredibly soothing. It’s simple, satisfying, and packed with slow-roasted garlic goodness that warms me from the inside out. Whether I’m sipping it solo or pairing it with bread or salad, this soup never fails to comfort.