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Easy Roasted Garlic Soup

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This Easy Roasted Garlic Soup is a creamy, comforting soup made from sweet roasted garlic, potatoes (or cauliflower), broth, and cream. With mellow, caramelized garlic flavor, it’s soothing, aromatic, and perfect with crusty bread or a simple salad.

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)

Instructions

  1. Preheat oven to 400°F (200°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until cloves are soft and golden.
  2. While garlic roasts, heat a little olive oil in a large pot over medium heat. Add chopped onion and sauté until softened, about 5–7 minutes.
  3. Add the diced potatoes (or cauliflower) and broth to the pot. Bring to a simmer and cook until the vegetables are tender, about 15–20 minutes.
  4. Once garlic is cool enough to handle, squeeze the soft cloves out of their skins and add to the pot.
  5. Use an immersion blender to purée the soup until smooth (or transfer in batches to a blender).
  6. Stir in the cream (or milk / plant-based alternative), then season with salt and black pepper. Add herbs if using, and heat gently until warmed through.
  7. Serve hot, optionally garnished with a swirl of cream (or plant-based cream), a drizzle of olive oil, and a sprinkle of fresh herbs.

Notes

  • Substitute cauliflower for potatoes for a lighter or lower‑carb version.
  • For extra depth, add a splash of white wine before adding the broth.
  • Stir in a small handful of grated Parmesan at the end for added creaminess (omit for vegetarian or dairy‑free versions).
  • Top with crunchy croutons, garlic croutons, or crispy shallots for texture.
  • For a vegan version, use plant-based milk (like oat or soy) and vegetable broth.
  • Soup keeps well — store leftovers in a sealed container in the fridge for up to 4 days, or freeze for up to 2 months.

Nutrition

Find it online: https://recipesbyliza.com/easy-roasted-garlic-soup/