Roasted Garlic Soup is easy enough for a weeknight but impressive enough to serve to your guests! Savory, creamy, and full of garlicky flavor, this soup is perfect for a cozy night in.
Roasted Garlic Soup
Roasted Garlic soup is… you guessed it, full of Roasted Garlic! It’s easy to make any time and serve with a side of crusty bread! It’s also great as a starter course to Beef Tenderloin. Savory onions, caramelized roasted garlic and fresh herbs are all blended into a smooth, mouthwatering, creamy soup that’s topped off with freshly grated parmesan cheese. This soup comes together quickly and is perfect with some croutons on top or to dip a chunk of french bread in. Top with some fresh sage, some scallions, chives, or just some extra cheese. I love to make this simple soup on week nights when the weather is chilly and my schedule is busy. It’s just total comfort in a bowl!
How To Make Roasted Garlic Soup
- Roast the garlic. Check out my Roasted Garlic recipe for step by step instructions!
- Cook the onions. Melt the butter and heat the olive oil over medium heat in a medium sized pot. Cook the diced white onions for about 5 minutes until they turn translucent.
- Remove the roasted garlic from the casings. Add the garlic into the pot along with the fresh sage, thyme, salt, and pepper. Cook for another 2 minutes until fragrant.
- Pour in the liquids. Pour in the chicken broth and heavy cream. Stir to combine and heat at a low simmer.
- Blend. Use a blender (an immersion blender works great here!) to blend the soup until nice and smooth. You may need to do this in a couple batches.
- Simmer. Let the soup simmer in the pot for 15-20 minutes. Stir occasionally. Once the soup reaches your preferred thickness, stir in the freshly grated parmesan.
- Serve. Serve this amazing soup with some crusty french bread and garnish with additional parmesan and thyme. Enjoy!
Storing Roasted Garlic Soup
This roasted garlic soup can be stored in an airtight container in the fridge for up to 3 days. Heat on the stove or in the microwave until warmed through.
I don’t recommend freezing this soup because of the heavy cream. Dairy based dishes tend to separate when frozen and then reheated.
Ingredients Notes for Roasted Garlic Soup
- Onion – Yellow onions can be substituted for the white.
- Garlic – This recipe calls for 3 heads of roasted garlic but feel free to use more or less depending on your tastes. You can never go wrong with more garlic.
- Chicken broth – You can swap for chicken stock or vegetable stock. Use low sodium to control the amount of salt in the dish.
- Parmesan – Freshly grated is best if you have the time. It melts and blends so much better than the pre shredded bags.
- Add ins – Add shredded chicken or bacon for some protein. Mushrooms or spinach would be great veggie options to include too!
- Immersion blender – This tool makes it so easy to blend this soup together without having to transport portions into a blender. However you don’t need one to make this recipe. A regular blender will work just as well (it just takes a little longer to finish up).
Roasted Garlic Soup
- Melt the butter with the oil in a medium pot over medium heat then add the onion and cook until translucent, about 5 minutes.
- Squeeze the garlic out of the casings and add to the pot along with the sage, thyme, salt, and pepper, cook until fragrant, about 2 minutes.
- Pour in the chicken broth and heavy cream then let it come to a low simmer.
- Use an immersion blender or regular blender to blend the soup until smooth. You may need to blend it in 2-3 batches if you’re using a regular blender.
- Bring the soup back to a simmer and turn the heat down low to simmer for 15-20 minutes, stirring every so often to ensure even cooking.
- Turn the heat off once it reaches your desired thickness then stir in the parmesan.
- Serve with toasted French bread, grated parmesan, and fresh thyme if desired.