This creamy garlic soup is at the peak of its umami flavor, made with slow-roasted garlic.
It is super simple and goes super well with mini soup croutons.
Want to try it? Let us tell you how!
Quick Answer
Garlic soup is the ideal soup for garlic lovers, it is easy to make in under an hour and can be deliciously filling. While you need quite a lot of garlic to make it work, it only requires 11 ingredients, all of which you should have in your pantry and fridge anyway!
Why not give it a try?
The Soup For Garlic Lovers
Love garlic? You’re in the right place. You could call it roasted garlic soup, or you could call it 40 clove garlic soup, and it is the garlic lovers’ kitchen favorite!
Oh, and you won’t have to clear your social schedule and choose between socializing and this soup either, because we don’t use sautéed or raw garlic, we use roasted garlic, the only one of these three that does not have a pungent, powerful flavor and odor that lasts days.
Roasted garlic is different, only 45 minutes in the oven can turn a head (or 3) of garlic into creamy, sweet, and kind of nutty little cloves that are different from their raw and sautéed version.
This mixes into a soup to create a warm and soy garlicky umami flavor haven!
5 Steps To Make A Garlic Soup
If you just happen to have several heads of leftover roasted garlic available then you will be sure to be eating this soup in around 20 minutes or so.
If you don’t just happen to have several heads of garlic on hand, set aside a little less than an hour.
Regardless, let’s talk you through the 5 main steps you will take in making this soup.
The first step to making this should be to chop the tops of the head of the garlic. This makes it easier to squeeze the garlic out of the skin later on. Then, drizzle the garlic heads with a bit of oil and wrap them up in an aluminum foil pack. After around 45 minutes in the oven, they should be caramelized, soft, and ready to be turned into a delicious soup!
Start your soup by sautéing the onion in some butter, only until it is translucent, though.
Next, add some white wine, chicken stock, seasoning, and potatoes, then bring the soup to a light simmer.
Once the garlic is soft and has cooled down, so you do not burn your fingers to touch it, squeeze the cloves from their skins and add them to the soup!
Now all that is left is to blend up the soup, add some cream and some Parmesan cheese, and your soup is ready!
What You Need To Make This Soup: Ingredients
Let’s go through all of the ingredients you need to make this soup!
3 heads/bulbs of garlic.
Butter & olive oil: You will need some for roasting the garlic, and some to sauté the onion.
A dry white wine.
Italian seasoning.
Chicken stock: We find that bone broth gives your soup the best flavor, you can use vegetable broth if you want this soup to be vegetarian.
Potatoes: Russet potatoes work best, however, peeled yellow or red potatoes work as well, as they add a creamy texture.
Cream & Parmesan cheese: Both the cream and the Parmesan will add depth, flavor, and creaminess to the soup.
Need To Know
There are usually a few questions that people have before they go ahead and make this soup, so let’s cover these and any other questions you may have, first!
How Garlicky Is Garlic Soup?
If you are here, chances are you like garlic, so for someone who loves garlic, this soup is not ‘too garlicky’.
Roasting garlic takes away the sharpness of its pungent flavor, and leaves you with a sweet and mellow garlic flavor instead.
Therefore, for those who do not like the harshness that garlic can have, don’t worry, this soup does not have that!
Can You Freeze Garlic Soup?
In theory, yes, you can. However, soup that contains cream and potatoes is not always the best to freeze, it can cause the potatoes to turn grainy, and dairy can easily separate.
However, if you have absolutely no choice, then you can put it in the freezer and cross your fingers that this will not happen to your soup.
That being said, you should not make this soup intent on freezing it, as it is not made to be frozen.
What Should I Know About Mini Soup Croutons?
Mini soup croutons are super crispy little bites that are seasoned with garlic and herbs. They are tiny, and you can fit a few on a spoon without them taking over the soup.
You can easily make these from scratch yourself.
How To Make It A Meal
There is no real reason why you could not craft yourself a bowl of garlic soup, add in some mini croutons, and call it your dinner. It is simple, uncomplicated, and tastes great, so why not?
However, if you want a few accompanying pieces at your dinner table. You could do some baking, and make yourself a loaf of herb and cheese, no yeast, or bread.
You could also make a super simple salad, such as a roasted winter salad, or a kale salad.
Alternatively, why not try to make it into a soup and sandwich combo? Enjoy a bacon sandwich, sriracha grilled cheese, or just enjoy some warm bruschetta on the side!
Our Recipe
Our recipe will only require 10 minutes of preparation, with 45 minutes of cooking time, making for a delicious meal, made in less than an hour.
We have collected the ingredients in amounts that would make 6 servings. However, if you want less, half, or quarter the amounts we have included in our list below.
This super creamy garlic soup provides you with delicious umami flavors and the aroma and taste of slow-roasted garlic.
It is uniquely simple to make, and can be made by newbies to the kitchen, so why not give it a go?
Ingredients
There are only 11 required ingredients in this recipe, most of which you probably already have at home in your pantry or fridge.
The ingredients required are as follows:
3 heads/bulbs of garlic.
1 tbsp of olive oil.
1 tbsp of butter.
1 large white onion.
1 tsp of sea salt.
1 tsp of pepper.
½ cup of white wine (this can be substituted by stock).
1 tbsp of Italian seasoning.
4 cups of chicken stock (you can substitute vegetable stock).
2 medium-sized russet potatoes, quartered and peeled.
½ cup of cream.
½ cup of grated Parmesan cheese.
Toppings You Can Include
Minced parsley.
Soup croutons.
Grated Parmesan cheese.
Note: You do not have to include toppings if you do not want to. However, we recommend at least adding some parsley and cheese to add to the flavor of the soup and give the taste some extra variety.
Step-By-Step
Let’s now look at how you can make the soup in a step-by-step easy-to-follow recipe!
Start by preheating your oven to 400 degrees Fahrenheit. Snip the tips off of the heads of the garlic and place them with the cut side facing up, into the center of a piece of aluminum foil. Carefully drizzle the tops of the garlic with olive oil, then close the surrounding foil. Do this individually for each garlic head, so you should have 3 foil-closed garlic heads. Place the garlic into a small baking dish, and roast them for around 45 minutes or so, until they are soft. Once done, remove these foil-wrapped garlic heads from the oven, and open the packages carefully to allow the garlic to cool down.
As you are waiting for the garlic to roast, you can begin making the soup. Start by melting your tablespoon of butter in a medium-sized soup pot, or crock pot, and place it over medium heat. Once the butter has melted, add in the onion, pepper, and salt, and sauté until the onion is translucent. This should only take around 3 minutes or so.
Now it is time for you to add in the white wine, as well as the Italian seasoning. Leave this to simmer for a minute, then, once done, add the potatoes, and chicken stock to your pot too. With all these ingredients in the pot, you want to bring the pot to a simmer, reducing the heat and covering the pot. Allow it to simmer for 15 minutes, until the potatoes are nice and soft.
By now, the roasted garlic should be cool enough for you to touch them. Once the garlic is nice and cool, you can squeeze the cloves out from their skin and add them to your pot of soup!
With the garlic now added, use an immersion blender to blend up your soup until it is nice and creamy. You can also use a normal blender for this, however, it is best to use one that is certified as being suitable for soups. Soups expand and are very hot, and some blenders can break if used to blend soup if they are not suited to do this! With the soup blended, now add in the cream and some Parmesan cheese, and stir it in. Add salt and pepper to taste.
Serve up your soup with a handful of soup croutons, as well as some grated Parmesan cheese and some minced parsley.
Notes For Cooking Garlic Soup
If you dislike cooking with aluminum foil, then you can line the garlic packages with parchment paper to create a mini barrier between the foil and the garlic. Not everyone is comfortable cooking with foil.
If you choose to use a normal blender to blend up your soup, allow it to cool for a few minutes before doing so. Then, you will need to work in batches.
Only fill the blender to its halfway point each time and hold the lid down as you blend.
Be aware that hot liquids will expand when blended, and this often pops the lid off of blenders and can make a horrific mess!
Nutritional Values Per Single Serving
Calories: 305 kcal.
Carbohydrates: 27 g.
Protein: 10 g.
Fat: 16 g.
Saturated fat: 8 g.
Polyunsaturated fat: 1 g.
Monounsaturated fat: 6 g.
Trans fat: 1 g.
Cholesterol: 44 mg.
Sodium: 776 mg.
Potassium: 607 mg.
Fiber: 2 g.
Sugar: 4 g.
Vitamin A: 443 IU.
Vitamin C: 11 mg.
Calcium: 166 mg.
Iron: 2 mg.
Overall
This delicious soup requires 3 heads of garlic to make, but with so many simple ingredients, it is so simple to make!
It can be ready in less than an hour, which is faster than many soups, and it tastes great.
No need to worry about stinky breath, or sharp flavors, this umami roasted garlic soup is the king of all soups!
½ cup of white wine (this can be substituted by stock)
1 tbsp of Italian seasoning
4 cups of chicken stock (you can substitute vegetable stock)
2 medium-sized russet potatoes, quartered and peeled
½ cup of cream
½ cup of grated Parmesan cheese
Toppings You Can Include
Minced parsley
Soup croutons
Grated Parmesan cheese
Directions
Start by preheating your oven to 400 degrees Fahrenheit. Snip the tips off of the heads of the garlic and place them with the cut side facing up, into the center of a piece of aluminum foil. Carefully drizzle the tops of the garlic with olive oil, then close the surrounding foil. Do this individually for each garlic head, so you should have 3 foil-closed garlic heads. Place the garlic into a small baking dish, and roast them for around 45 minutes or so, until they are soft. Once done, remove these foil-wrapped garlic heads from the oven, and open the packages carefully to allow the garlic to cool down.
As you are waiting for the garlic to roast, you can begin making the soup. Start by melting your tablespoon of butter in a medium-sized soup pot, or crock pot, and place it over medium heat. Once the butter has melted, add in the onion, pepper, and salt, and sauté until the onion is translucent. This should only take around 3 minutes or so.
Now it is time for you to add in the white wine, as well as the Italian seasoning. Leave this to simmer for a minute, then, once done, add the potatoes, and chicken stock to your pot too. With all these ingredients in the pot, you want to bring the pot to a simmer, reducing the heat and covering the pot. Allow it to simmer for 15 minutes, until the potatoes are nice and soft.
By now, the roasted garlic should be cool enough for you to touch them. Once the garlic is nice and cool, you can squeeze the cloves out from their skin and add them to your pot of soup!
With the garlic now added, use an immersion blender to blend up your soup until it is nice and creamy. You can also use a normal blender for this, however, it is best to use one that is certified as being suitable for soups. Soups expand and are very hot, and some blenders can break if used to blend soup if they are not suited to do this! With the soup blended, now add in the cream and some Parmesan cheese, and stir it in. Add salt and pepper to taste.
Serve up your soup with a handful of soup croutons, as well as some grated Parmesan cheese and some minced parsley.
You do not have to include toppings if you do not want to. However, we recommend at least adding some parsley and cheese to add to the flavor of the soup and give the taste some extra variety.
Hey! I’m Lana, the original Soup Chick! I decided to create this website as I am a massive soup fan. I will literally make soup for every occasion. Whether a friend is under the weather, has the flu, or I just want to try out something new in my slow cooker!
I hope that you can find some really interesting and different soup recipes to try out with my site. I know I’ve had a lot of fun curating and trying them all, and I hope that you do too!
