Roasted garlic soup is loaded with loads of garlic, potatoes, rosemary and cream. It is a must for cold days and a sure to comfort you when you feel a cold coming on.
Where are all my fellow garlic lovers?! Have I got something special in store for you with this recipe. This simple soup is velvety, creamy, full of sweet mellow roasted garlic flavor, and it is the perfect way warm up on a cool day or soothe an achy sore throat.
When I was growing up, the first thing my mama would do when I was starting to get sick was make me soup and load me up on all things garlic.
This is because throughout history garlic has long been seen as having medicinal properties. Now, while I am not a doctor and I cannot speak to the truth of any of these claims, I will say garlic and soup are still the first thing I turn to when I am starting to feel a bit under the weather.
With this Garlic Soup Recipe, I have combined the two! The sweet taste of roasted garlic in a creamy, velvety soup. It really doesn’t get much better than this!
How do you make garlic soup?
Step 1: First things first, you’ve got to make the roasted garlic. I have an easy step by step recipe for it here.
Step 2: Once the garlic is roasted saute the onions and garlic together. It is important to watch the garlic closely in this step, garlic can burn quickly. If it burns, the soup will be bitter.
Step 3: Add in the broth, seasonings and potatoes. Simmer just until potatoes are fork tender.
Step #4: Temper the cream by adding one tablespoon of the hot broth. Whisk it into the soup.
DES’ TIP: Whenever adding cream to a hot soup (or sauce) it is important to temper it with a bit of the hot mixture. This will bring the cream to temperature so that it won’t curdle when added to the heat.
Step #5: Use an immersion blender to blend soup until smooth. Season to taste with salt and pepper. Top with sour cream, fresh rosemary and serve.
What do you serve with roasted garlic soup?
With the added potatoes, this soup is very hearty and makes a great meal on it’s own. I like to serve it along side some soup crackers, bread and cheese.
How to store leftover soup:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup is even better the next day after the flavors have had a chance to meld. To reheat, simply put the soup in a pot and heat until steaming.
Other recipes for garlic lovers:
Note: This post was originally posted in 2010. The recipe, photos, tips and instructions were updated in 2020.
Servings
Ingredients
- 3 roasted garlic
- 2 tablespoons oil
- 1/2 medium yellow onion (diced)
- 6 cups low sodium chicken broth
- 1 teaspoon black pepper
- 5 russet potatoes (peeled and diced)
- 2 teaspoons dried (or 2 tablespoons fresh rosemary)
- 1/2 cup heavy cream
Instructions
- Heat 2 tablespoons of olive oil in a pot over medium heat. Stir in onion and roasted garlic cloves. Cook for 3 minutes or until the onion softens. Be careful not to let the garlic burn.
- Stir in chicken broth, black pepper, potatoes, and rosemary. Bring to a boil. Allow to boil for 5 - 7 minutes or until the potatoes are soft. Stir 1 tablespoon hot broth into heavy cream to temper it. Once tempered slowly whisk cream into soup.
- Remove from heat and use an immersion blender to blend until smooth. You can also carefully transfer the mixture to a blender and blend until smooth. Serve.
This is the soup of my dreams!!! Roasted garlic is to die for!
I love how easy and comforting this! So delicious!
Roasted Garlic Soup! That sounds so interesting and flavorful!
mmm..this soup sounds incredibly delicious!! SO warm and comforting!
So creamy and bursting with flavor! Loved it!
The garlic soup recipe is here. There is no video for the garlic soup. The headline at the top says “But first! Here’s my latest video!” But thanks for reminding me about this soup, made I should make a video for it soon! Have a great day!
I go for the garlic soup video and get a video for fried chicken. Isn’t that bait and switch? Or just dumb deception?
[…] Roasted Garlic Soup (Note: dried rosemary worked fine for the flavor, but was not so great on the texture in this […]
[…] Garlic Soup This might be what I make next time I invite that group over. You could easily make it vegan by using veggie stock instead of chicken stock. […]
Working on this one right now… A few caveats:
1.) I would recommend pealing the garlic before roasting, and not roasting it quite as long. I had trouble getting the cloves out of the husk, and many of the smaller cloves were over-done/burnt.
2.) I don’t know what size potatoes you were using, but for me 2 was more than enough. 3 would’ve been over-kill.
All in all though, a darned nice soup. My kitchen smells great. I’ll let you know my final verdict after I get done eating this evening.
Hope you’re getting over your cold,
/ah
Oh, this looks so wonderfully creamy and warm and comforting! It’s finally starting to cool down here too…it might be soup weather before I know it!
No one is more of a garlic lover than am I. I hate to waste any of it, so when I roast it I cut it in half and do the rest of the process the way you describe.
There is a restaurant in Boston, Grotto, that does a roasted garlic soup and it is wonderful. I think yours would give a run for its money!
That looks like a great soup! I’m sure the chicken broth in it helped, too. ;)
This sounds wonderful and I don’t even have a cold. Feel better!