Description
This Roasted Garlic Soup is a cozy, flavorful dish that highlights the sweet and mellow taste of roasted garlic combined with sautéed onions, fresh thyme, and creamy broth. Enhanced with Parmesan cheese and finished with a squeeze of lemon, this soup is perfect as an elegant starter or a comforting main. The recipe includes useful tips for making garlic crisps and toasted croutons as garnish to add texture and taste.
Ingredients
Scale
Roasted Garlic
- 26 garlic cloves, peeled
- 2 Tablespoons olive oil
- Dash of salt and pepper
Soup Base
- 2 Tablespoons butter
- 2 medium onions, sliced (about 2 generous cups)
- 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
- 18 garlic cloves, smashed and peeled
- 4 cups chicken broth, low-sodium or vegetable broth
- ½ cup whipping cream (or half and half, oat, or almond milk)
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ½ cup finely grated Parmesan cheese
- 1 large russet potato, not peeled, cut into large chunks (optional)
- 4 lemon wedges
Optional Garnishes/Variations
- Toasted croutons (drizzled with oil, salt, and pepper, then baked at 350°F until golden)
- 8 cloves fresh garlic, minced and sautéed just until fragrant in olive oil, dashed with pepper
- Parmesan crisps (see instructions)
Instructions
- Roast the Garlic: Preheat oven to 350°F. Cut off the root end of garlic bulbs and peel cloves. Place 26 peeled cloves in a small glass baking dish, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Toss to coat evenly. Cover tightly with foil and roast for about 45 minutes until cloves are golden and tender. Cool and refrigerate if preparing a day ahead.
- Sauté Onions and Thyme: In a heavy large saucepan over medium-high heat, melt 2 tablespoons butter. Add sliced onions and 2 teaspoons fresh thyme (or ½ teaspoon dried). Cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Add Garlic: Add the roasted garlic cloves and 18 raw smashed garlic cloves to the saucepan. Cook for a couple of minutes to release the raw garlic oils and aromas.
- Add Potato (Optional): If using, add large chunks of 1 russet potato to the saucepan now.
- Add Broth and Simmer: Pour in 4 cups of chicken or vegetable broth. Cover and simmer until all garlic and potato are very tender, about 20 minutes. While simmering, you can prepare Parmesan crisps if desired.
- Puree Soup: If potato was added, remove chunks and set aside. Using a blender in batches or an immersion blender, puree the soup until smooth and creamy. Return potato chunks to the blended soup.
- Finish Soup: Return the soup to the saucepan and stir in ½ cup whipping cream (or your milk of choice). Heat gently over low heat until warm but not boiling to prevent curdling. Season with ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper. Adjust seasoning to taste.
- Serve: Divide ½ cup finely grated Parmesan cheese evenly among 4 bowls (about 2 tablespoons per bowl). Ladle the hot soup on top. Add a squeeze of juice from 1 lemon wedge to each bowl and serve immediately.
- Garnish: Garnish with additional grated Parmesan, Parmesan crisps, toasted croutons, or sautéed minced garlic, if desired.
- Make Parmesan Crisps: Preheat oven to 400°F. Place a heaping tablespoon of grated Parmesan on a silicone or parchment-lined baking sheet and lightly pat down. Optionally sprinkle with herbs or spices for more flavor. Space multiple mounds about ½ inch apart. Bake 3 to 10 minutes until golden and crisp. Cool and carefully lift from the sheet. Serve as a crunchy garnish alongside the soup.
Notes
- The roasted garlic can be prepared a day ahead and refrigerated, making it a convenient step that also yields delicious garlic nuggets for snacking or spreads.
- The soup recipe can be easily doubled for larger servings and can be refrigerated for 2 to 3 days before serving.
- Using half and half, oat, or almond milk instead of cream is possible for a lighter or dairy-free alternative, but be careful when reheating to avoid curdling.
- Toasted croutons add a pleasing crunch and can be made by drizzling bread cubes with oil, salt, and pepper and baking them at 350°F until golden.
Keywords: roasted garlic soup, garlic soup recipe, creamy garlic soup, homemade garlic soup, vegetarian soup, comfort food