This roasted garlic soup turns whole heads of garlic into a mellow, creamy-tasting bowl with deep caramelized flavor.
Golden baguette toasts soak up the savory broth and make the simple soup feel especially comforting.
Prep: 15 min · Cook: 1 hr 35 min · Total: 1 hr 50 min
Cuisine: French-inspired · Course: Soup
Roasted Garlic Soup Recipe Card
Ingredients
Instructions
- Heat the oven to 325°F (165°C). Arrange the garlic heads cut-side up in a shallow baking dish, drizzle with 2 tablespoons olive oil, and cover loosely with foil. Roast until the cloves are deeply tender, 60 to 90 minutes.
- Let the garlic cool until easy to handle, then squeeze the soft roasted cloves from their skins into a bowl.
- Heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Fry the baguette slices until crisp and golden on both sides, about 4 minutes total.
- Combine the broth and roasted garlic in a saucepan. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
- Blend until smooth, return to the pan, and reheat gently. Season with salt and black pepper. Place two baguette toasts in each bowl, ladle the soup over them, and serve.
Tips for the Best Roasted Garlic Soup
- Choose firm garlic heads with tight, dry skins and no green shoots.
- Roast until every clove is soft enough to mash easily; under-roasted garlic can taste sharp.
- Blend hot soup carefully, venting a countertop blender and working in batches if needed.
- Use low-sodium broth so the final seasoning stays under your control.
Substitutions and Variations
Use vegetable broth for a vegetarian version. For extra richness, stir in a splash of cream after blending. White beans or a small cooked potato can be blended into the soup for more body.
Storage and Reheating
Refrigerate the soup and baguette toasts separately in covered containers. Keep the soup for up to 4 days and reheat it gently on the stovetop. Freeze the soup without the bread for up to 3 months.
Frequently Asked Questions
Does roasted garlic soup taste strong?
Roasting softens garlic’s sharpness and develops a mellow, slightly sweet flavor. The finished soup is savory and aromatic rather than harsh.
Can I roast the garlic ahead?
Yes. Refrigerate the roasted garlic in a covered container for up to 3 days, then continue with the soup.
Can I make this soup without bread?
Yes. Omit the baguette for a lighter bowl, or serve with gluten-free toast if needed.
Prepared with AI assistance. Review ingredient amounts, cooking times, and food-safety guidance before cooking.
Featured image: AI-generated food photography.