Calling all garlic lovers – this Easy Roasted Garlic Soup is for you! It’s the perfect comfort food for cold, gloomy days. It’s creamy, garlicky and delicious. Made with around 50 garlic cloves (5 garlic heads)!

easy roasted garlic soup with bacon bits and cheddar

WHAT IS ROASTED GARLIC SOUP

Roasted Garlic Soup is a perfect creamy soup made with caramelised, roasted garlic, potatoes and shallots. It’s blended until smooth with chicken or vegetable broth and heavy cream. It pairs really well with several toppings and sides, like crispy bacon, cheddar cheese, herbs and fresh baguette or grilled cheese. It’s ridiculously easy to make – just roast vegetables in the oven, blend and enjoy!

INGREDIENTS YOU’LL NEED

  • Potatoes: Choose starchy potatoes like Russets for a creamy texture. Ensure they are fresh and free from sprouts for the best flavour.
  • Shallots: I love shallots for their subtle sweetness which works great in this roasted garlic soup.
  • Garlic: Select fresh, plump garlic heads with tight cloves. Roasting transforms the pungent garlic into a mellow, caramelised sweetness.
  • Olive oil: Use high-quality olive oil to drizzle vegetables before roasting.
  • Seasonings and herbs: Use high-quality sea salt and freshly ground black pepper for a well-balanced seasoning. I like to also add thyme and rosemary to the vegetables.
  • Chicken or vegetable broth: Use homemade broth or high-quality store-bought options.
  • Heavy cream / double cream: Full-fat heavy cream would work great to achieve a perfect creamy texture.
easy roasted garlic soup with bacon bits and cheddar

HOW TO MAKE EASY ROASTED GARLIC SOUP

Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.

Step 1: Prepare ingredients and roast.

Start by preheating your oven to 400°F (200°C). Peel and dice the potatoes, halve the shallots, and cut the tops off the garlic heads. Place them on a parchment-lined baking sheet. Drizzle generously with olive oil, season with salt, pepper, thyme, and rosemary. Roast for 30 minutes, cover with foil, and return to the oven for an additional 15-25 minutes until the potatoes are tender and the garlic cloves are soft and golden.

Step 2: Blend and simmer.

Transfer the roasted vegetables to a large pot, squeeze the garlic cloves out of the skins, and add chicken or vegetable broth along with heavy cream. Blend until smooth and creamy using a hand blender or food processor. Adjust seasoning with salt and pepper to taste. Gently warm on the stove over medium heat.

Step 3: Garnish and serve.

Ladle the soup into bowls and garnish with a drizzle of olive oil, crispy bacon, cheddar cheese, and chopped parsley or dill. Pair it with a fresh baguette and enjoy!

STORING TIPS

Store any leftover Roasted Garlic Soup in airtight containers in the refrigerator for up to three days. To freeze, allow the soup to cool completely before transferring to freezer-safe containers, leaving room for expansion. It can be frozen for up to three months.

TOP TIPS

  • Roast vegetables until tender and caramelised: Make sure that potatoes are very creamy and tender before removing from the oven. Roasting can take from 45 to 60 minutes.
  • Make it extra smooth: Run the blended soup through a sieve to achieve a perfectly smooth consistency.
  • Don’t forget about toppings: Toppings, like crispy bacon, cheddar and herbs, really make a difference in the overall taste of this roasted garlic soup!
  • Serve with fresh baguette: A crusty baguette pairs really well with creamy soup!
easy roasted garlic soup with bacon bits and cheddar

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Authentic Chicken Quesadilla

Hunters Chicken (with Bacon, BBQ Sauce and Cheese)

FAQ

Can I use different herbs in the soup?

Absolutely! Feel free to experiment with your favourite herbs to customize the flavour profile of the soup.

Can I make roasted garlic soup ahead of time?

Yes, this soup reheats beautifully. Make it a day in advance and reheat on the stove over medium heat.

Can I substitute heavy cream with a lighter alternative?

While heavy cream adds richness, you can use milk or a half-half (single cream) for a slightly lighter version without compromising too much on texture.

Easy Roasted Garlic Soup

Recipe by Magda | Good Food Discoveries
5.0 from 31 votes
Course: Dinner, Lunch, SoupsCuisine: American, EuropeanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

1

hour 
Calories

610

kcal
Total time

1

hour 

20

minutes

Calling all garlic lovers – this Easy Roasted Garlic Soup is for you! It’s the perfect comfort food for cold, gloomy days. It’s creamy, garlicky and delicious. Made with around 50 garlic cloves (5 garlic heads)!

Cook Mode

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INGREDIENTS

  • Roasted Garlic Soup:
  • 8 medium potatoes (about 1 kg), peeled and diced

  • 2 shallots, peeled and halved

  • 5 heads garlic, cut the tops off

  • Olive oil for drizzling

  • Salt and pepper to taste

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • 3 cups (750ml) chicken or vegetable broth (or more to desired consistency)

  • 1 cup (250ml) heavy cream / double cream

  • Serving:
  • crispy bacon or pancetta, crumbled

  • grated/shredded mild cheddar cheese

  • chopped parsley / dill / chives

  • fresh baguette

DIRECTIONS

  • Preheat your oven to 400°F (200°C).
  • Place the diced potatoes, halved shallots and garlic heads on a baking sheet lined with parchment paper.
  • Drizzle generously with olive oil, and season with salt, pepper, thyme and rosemary.
  • Place in the oven and roast for 30 minutes. Remove from the oven, cover with kitchen foil and place back in the oven for about 15-25 minutes or until the potatoes are tender and the garlic cloves are soft and golden.
  • Transfer roasted vegetables into a large pot, then squeeze the cloves out of the skins.
  • Add chicken or vegetable broth and heavy/double cream.
  • Blend with a hand blender until smooth and creamy. Alternatively, place it in a food processor or blender and blend until smooth, then pour back into the pot.
  • Taste the soup and adjust with salt and pepper according to your preference.
  • Gently warm it on the stove over medium heat.
  • Ladle the roasted garlic soup into serving bowls.
  • Garnish with a drizzle of olive oil, crispy bacon, cheddar cheese and chopped parsley, dill or chives. Enjoy with a fresh baguette!

Notes

  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
  • To make this roasted garlic soup extra smooth, run the blended soup through a sieve to achieve a perfectly smooth consistency.
  • The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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10 Comments

  1. My husband made this soup as a surprise for me this evening. He found the recipe this morning, so kudos to him for the impromptu dinner. We absolutely LOVE garlic. So much so, if a recipe says 2 cloves we triple it haha. This was so super simple to make and extremely cheap. We love this & I will be saving the recipe for future use. Thank you!

    1. Such a nice surprise from your husband! I’m so happy you both enjoyed it!

  2. We normally make potato and leek soup, but this soup tops it by 100%. One of my top 3 favourite soups

  3. Chessgreen says:

    Hello Magda!
    This recipe is super easy, affordable and – most importantly – very delicious! Thank you for sharing!
    Best wishes from Germany 🙂

    1. The soup turned out perfect! The process of making it was very easy and quick. It’s worth every second! I’ll make sure to try other recipes from you!

  4. I came across this recipe scrolling Instagram, and am so happy I did! It was a simple enough recipe to try for a weekday night and the spices were a great component to the roasted garlic. It will be replacing the loaded baked potato soup we would make once, maybe twice, a year as a lighter option we can enjoy more often.

  5. Finally tried this recipe today after saving it ages ago! The soup was super easy and quick to make, and it’s definitely a must-try for garlic lovers. The only tweak I made was using around a liter of stock instead of the 750ml suggested. I think it’s because my potato was quite starchy, which made the soup thicker, almost like cheesy mash. It still turned out fantastic! I guess it depends on the type of potatoes you use.