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Roasted Garlic Soup

Creamy roasted garlic soup with tender potatoes and parmesan. Comforting, rich, and full of slow-roasted garlic flavor.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Soup
Cuisine: American
Keyword: creamy garlic soup, creamy roasted garlic soup, creamy roasted garlic soup recipe, garlic soup, roasted garlic soup
Servings: 6 servings
Author: Alyssa Rivers

Ingredients

  • 4 heads garlic
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 diced shallots
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 4 cups chicken broth
  • 4 medium yellow potatoes, peeled and large diced about 2 cups
  • ¾ cup cream
  • ½ cup parmesan

Optional Toppings

Instructions

  • Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic and place them on a sheet of foil. Drizzle 2 tablespoons olive oil over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.
  • Melt 2 tablespoons butter in a large pot over medium-high heat. Add 2 diced shallots and cook until the shallots begin to soften.
  • Add ¾ teaspoon salt, ½ teaspoon pepper, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 4 cups chicken broth, and 4 medium yellow potatoes, peeled and large diced. Simmer until the potatoes are soft, about 20 minutes.
  • Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.
  • Stir in ¾ cup cream and ½ cup parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.

Notes

Storing Leftovers
  • Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.

Nutrition

Calories: 341kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1055mg | Potassium: 654mg | Fiber: 3g | Sugar: 3g | Vitamin A: 646IU | Vitamin C: 29mg | Calcium: 189mg | Iron: 2mg

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