There’s something undeniably comforting about a bowl of creamy garlic soup—silky, rich, and deeply aromatic. With its sweet roasted garlic base and velvety finish, it brings warmth and coziness to the table with every spoonful.
Ingredient Breakdown
Roasting garlic is the magic behind this soup’s gentle sweetness. When slow-roasted in foil with a drizzle of olive oil, garlic sheds its sharp bite and turns soft, mellow, and caramelized. The golden cloves become tender and aromatic, adding depth and body to the soup without overpowering it.
The flavor base starts with butter and chopped white onion. As the onion softens, it releases sweetness that blends harmoniously with the garlic. Italian seasoning introduces an herbal note that lifts the dish, and a splash of white wine adds acidity, balancing the richness of the potatoes and dairy.
Russet potatoes are essential here. They break down easily as they simmer and give the soup its natural creaminess—no flour or thickening agents required. Their starchy consistency provides structure, while their mild flavor allows the garlic and herbs to shine.
For the broth, you can use either chicken or vegetable stock. Chicken stock gives a more savory, full-bodied base, while vegetable stock keeps it lighter and vegetarian-friendly without compromising flavor.
To finish, heavy cream and freshly grated parmesan cheese create the final luxurious touch. The cream smooths the texture, while parmesan adds umami and depth, rounding out every spoonful with a satisfying richness.
Step-by-Step Preparation Guide
The soup begins in the oven. Slice the tops off three heads of garlic and set them cut-side up on foil. A drizzle of olive oil over each head helps the cloves roast evenly and caramelize beautifully. Seal each in foil, place them in a baking dish, and roast at 400°F for about 45 minutes. The garlic is ready when the cloves are golden, soft, and fragrant.
While the garlic is roasting, begin the soup base. In a medium soup pot, melt butter over medium-high heat until it begins to foam. Add the chopped onion along with salt and black pepper. Sauté for about 3 minutes, stirring occasionally, until the onions are translucent and sweet-smelling.
Deglaze the pot with white wine and stir in the Italian seasoning. Let the wine simmer for a minute to reduce slightly and deepen the flavor. Then, pour in the broth and drop in the peeled and quartered potatoes. Bring to a gentle boil, reduce the heat, cover, and simmer for about 15 minutes or until the potatoes are tender.
Once the garlic has cooled, squeeze the soft, golden cloves from their skins and add them to the pot. Their aroma will immediately intensify the soup’s depth.
Use an immersion blender to puree the soup directly in the pot until it reaches a creamy, smooth consistency. If using a standard blender, blend in small batches and return the soup to the pot. Stir in the heavy cream and parmesan cheese. Let everything meld over low heat, tasting and adjusting the salt and pepper to your liking.
Recipe Tips & Frequently Asked Questions
How to roast garlic without burning
Keep garlic wrapped tightly in foil and positioned cut-side up. Drizzle with oil and roast at 400°F for no more than 45–50 minutes.
The best potatoes to use for a creamy finish
Russet potatoes are ideal because of their high starch content. Yukon Golds can work too but produce a slightly denser result.
When to blend and when to stir: achieving the perfect texture
Blend once all vegetables are fully tender. Stir in the cream and cheese only after blending to maintain smoothness.
Grated vs. shredded parmesan: which melts better in soup
Finely grated parmesan melts faster and distributes more evenly into the soup than shredded.
Can I make this soup ahead of time?
Yes, prepare the soup up to two days in advance. Reheat gently over low heat before serving.
What can I use instead of wine?
Substitute with an equal amount of broth or a splash of white wine vinegar diluted in water for acidity.
How do I store and reheat leftovers without curdling the cream?
Store in the fridge in an airtight container. Reheat gently over medium-low heat without boiling.
Can I freeze garlic soup?
Yes, but freeze it before adding the cream and cheese. Stir those in fresh after reheating for the best texture.
What to Serve With This Recipe
A crusty wedge of artisan bread or a slice of toasted sourdough is a perfect partner for garlic soup. The crisp exterior and soft crumb are ideal for soaking up the velvety broth.
To add a refreshing contrast, serve with a simple green salad tossed in lemon vinaigrette. The acidity balances the richness of the soup while adding a clean, bright finish to the meal.
Roasted mushrooms or herbed focaccia are also excellent sides, offering earthy flavors and added substance to make this soup a full dinner experience.
Creative Variations
To make it heartier, stir in some roasted cauliflower florets or blend in a handful of cooked white beans. Both lend body while complementing the garlic.
For a spicier version, add a pinch of red pepper flakes or smoked paprika just before simmering the potatoes. This introduces gentle heat and depth without overpowering the dish.
A drizzle of truffle oil or garlic-infused olive oil just before serving adds a gourmet touch and intensifies the aroma, perfect for special occasions or date-night dinners.
This garlic soup is the kind of recipe that earns a permanent spot in your cold-weather rotation. It’s warm, creamy, and rich with deep, roasted garlic flavor—surprisingly simple, yet undeniably comforting. Whether served as a starter or a main dish with crusty bread, it delivers both elegance and satisfaction in every bowl.
Ingredients
3 heads Garlic
1 large White onion, chopped
2 medium Russet potatoes, peeled and quartered
1 tablespoon Butter
1 tablespoon Olive oil
1 teaspoon Sea salt
1 teaspoon Ground black pepper
1 tablespoon Italian seasoning
½ cup White wine (or substitute with stock)
4 cups Chicken stock (or vegetable stock)
½ cup Heavy cream
½ cup Grated parmesan cheese
Garlic Soup Toppings
Mini soup croutons
Minced parsley
Grated parmesan cheese
Instructions
Begin by preheating the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, then place them cut-side up on individual pieces of aluminum foil. Drizzle each with a bit of olive oil and wrap tightly to form three sealed packets. Arrange the garlic parcels in a small baking dish and roast for about 45 minutes, or until the cloves are tender and golden. Remove from the oven and open the foil carefully to let them cool.
While the garlic roasts, start the soup base. In a medium soup pot over medium-high heat, melt the butter until it begins to foam. Add the chopped onion, along with sea salt and pepper. Sauté for about 3 minutes, or until the onion becomes soft and translucent.
Pour in the white wine and sprinkle in the Italian seasoning. Let it simmer briefly—about 1 minute—to allow the wine to reduce slightly and the herbs to bloom. Stir in the chicken stock and add the quartered potatoes. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes, or until the potatoes are fork-tender.
Once the garlic is cool enough to handle, gently squeeze the roasted cloves from their skins and drop them into the simmering soup.
Using an immersion blender, puree the soup until it becomes velvety and smooth. If using a countertop blender, blend in batches with caution. Return the blended soup to the pot if needed, then stir in the heavy cream and grated parmesan cheese. Taste and adjust the seasoning with more salt and pepper if desired.
Ladle the garlic soup into bowls and finish with a handful of mini soup croutons, a sprinkle of chopped parsley, and extra parmesan cheese for garnish. Serve hot.
Garlic Soup Recipe
Ingredients
- 3 heads Garlic
- 1 large White onion chopped
- 2 medium Russet potatoes peeled and quartered
- 1 tablespoon Butter
- 1 tablespoon Olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Ground black pepper
- 1 tablespoon Italian seasoning
- ½ cup White wine or substitute with stock
- 4 cups Chicken stock or vegetable stock
- ½ cup Heavy cream
- ½ cup Grated parmesan cheese
Garlic Soup Toppings
- Mini soup croutons
- Minced parsley
- Grated parmesan cheese
Instructions
- Begin by preheating the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, then place them cut-side up on individual pieces of aluminum foil. Drizzle each with a bit of olive oil and wrap tightly to form three sealed packets. Arrange the garlic parcels in a small baking dish and roast for about 45 minutes, or until the cloves are tender and golden. Remove from the oven and open the foil carefully to let them cool.
- While the garlic roasts, start the soup base. In a medium soup pot over medium-high heat, melt the butter until it begins to foam. Add the chopped onion, along with sea salt and pepper. Sauté for about 3 minutes, or until the onion becomes soft and translucent.
- Pour in the white wine and sprinkle in the Italian seasoning. Let it simmer briefly—about 1 minute—to allow the wine to reduce slightly and the herbs to bloom. Stir in the chicken stock and add the quartered potatoes. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for 15 minutes, or until the potatoes are fork-tender.
- Once the garlic is cool enough to handle, gently squeeze the roasted cloves from their skins and drop them into the simmering soup.
- Using an immersion blender, puree the soup until it becomes velvety and smooth. If using a countertop blender, blend in batches with caution. Return the blended soup to the pot if needed, then stir in the heavy cream and grated parmesan cheese. Taste and adjust the seasoning with more salt and pepper if desired.
- Ladle the garlic soup into bowls and finish with a handful of mini soup croutons, a sprinkle of chopped parsley, and extra parmesan cheese for garnish. Serve hot.
