If you love comfort food that wraps you in warmth from the inside out, Creamy Roasted Garlic Soup is about to become your new go-to favorite. This soup is pure magic: sweet, caramelized garlic blended with velvety potatoes and a swirl of cream, all coming together for a bowl that feels both elegant and deeply cozy. Whether you’re looking to impress guests or simply treat yourself on a chilly night, this simple yet luxurious recipe is one you’ll want to make again and again.

Creamy Roasted Garlic Soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Creamy Roasted Garlic Soup plays a starring role, each bringing its own special flavor, texture, or richness to the final dish. With just a handful of pantry staples and a few fresh items, you’ll be amazed by how much flavor you can coax out of these humble vegetables and aromatics.

2 heads of garlic, unpeeled: Roasting transforms garlic into a mellow, sweet, and buttery treat that’s the heart of the soup.
1 tablespoon olive oil: Helps the garlic caramelize and gives a lovely richness when roasting.
1 tablespoon butter: Adds depth and a touch of creaminess to the sautéed vegetables.
1 medium yellow onion, diced: Brings a gentle sweetness and aromatic base to the soup.
2 stalks celery, diced: Adds subtle savory notes and helps balance the flavors.
1 medium russet potato, peeled and diced: The secret to that ultra-creamy, silky texture.
4 cups vegetable broth: Provides a savory backbone and keeps the soup vegetarian-friendly.
1 cup heavy cream: For that luscious, velvety finish that makes the soup truly decadent.
1/2 teaspoon salt: Enhances all the flavors without overpowering the delicate garlic.
1/4 teaspoon ground black pepper: Adds a gentle warmth and a hint of spice.
1/4 teaspoon dried thyme: A little earthiness to round out the flavors.
1/4 teaspoon smoked paprika: Optional, but it gives a subtle smokiness and gorgeous color.
Fresh chives or parsley for garnish (optional): A sprinkle of green for freshness and color right before serving.

How to Make Creamy Roasted Garlic Soup

Step 1: Roast the Garlic

Preheat your oven to 400°F (200°C). Slice the tops off the garlic heads to reveal the tops of the cloves, drizzle them with olive oil, and wrap them snugly in foil. Pop them into the oven and let them roast for about 40 minutes. The cloves will become soft, golden, and wonderfully fragrant—this is where all that deep, mellow garlic flavor starts.

Step 2: Sauté Onion and Celery

While the garlic is cooling, set a large pot over medium heat and melt the butter. Toss in the diced onion and celery, and sauté for 5–7 minutes until everything is softened and just beginning to turn translucent. This is your aromatic foundation—let those veggies work their magic!

Step 3: Add Potato and Roasted Garlic

Once the garlic is cool enough to handle, squeeze those sweet, roasted cloves right into the pot. Stir in the diced potato, letting everything mingle for a minute or two. The potato will help thicken the soup and give it that signature creamy body.

Step 4: Simmer with Broth and Spices

Pour in the vegetable broth, then sprinkle in the thyme, smoked paprika, salt, and pepper. Give everything a good stir, bring the pot to a gentle boil, then reduce the heat. Let the soup simmer for about 20 minutes—just until the potatoes are fork-tender and everything smells irresistible.

Step 5: Blend Until Silky Smooth

Now for the magic touch! Use an immersion blender to puree the soup right in the pot until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender. Just be sure to vent the lid and blend in small amounts to avoid any hot splashes.

Step 6: Add Cream and Finish

Pour in the heavy cream and give the soup a final stir. Let it warm through for another 5 minutes, tasting and adjusting the seasoning as needed. The result is a gorgeous, silky soup that’s bursting with the rich, mellow goodness of roasted garlic.

How to Serve Creamy Roasted Garlic Soup

Garnishes

A sprinkle of fresh chives or parsley adds a delightful pop of color and freshness to Creamy Roasted Garlic Soup. You can also swirl in a little extra cream, a drizzle of olive oil, or even a dusting of smoked paprika for an extra-special touch. Don’t be shy—have fun dressing it up!

Side Dishes

This soup pairs beautifully with slices of crusty bread, a cheesy toastie, or a simple green salad. The bread is perfect for dipping and soaking up every last bit of that creamy, garlicky goodness. For a heartier meal, serve alongside a roasted vegetable sandwich or a plate of crispy chickpeas.

Creative Ways to Present

If you’re aiming to impress, ladle Creamy Roasted Garlic Soup into small mugs or shot glasses for an elegant appetizer. For a cozy family dinner, serve it in rustic bowls with a generous hunk of bread on the side. You can even top each bowl with homemade garlic croutons or roasted garlic chips for extra flair.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Roasted Garlic Soup stores beautifully in the fridge. Simply let the soup cool completely, then transfer it to an airtight container. It will keep well for up to 4 days, making it a fantastic option for meal prep or easy lunches throughout the week.

Freezing

If you’d like to freeze your soup, let it cool and pour it into freezer-safe containers, leaving a little space at the top for expansion. The soup will keep for up to three months. For best results, freeze before adding the cream and stir it in after reheating, but it will also freeze well with the cream already mixed in.

Reheating

To reheat, simply warm the soup gently on the stovetop over low heat, stirring occasionally until heated through. If it’s thickened up in the fridge or freezer, just add a splash of broth or cream to loosen it up. You can also reheat individual servings in the microwave for a quick and cozy meal.

FAQs

Can I make Creamy Roasted Garlic Soup vegan?

Absolutely! Swap the butter for a plant-based version and use full-fat coconut milk or cashew cream in place of the heavy cream. The soup stays silky and rich, with all the dreamy roasted garlic flavor.

Is this soup very garlicky?

Roasting the garlic softens its bite, turning it sweet and mellow. You’ll get a deep, comforting garlic flavor that’s more soothing than sharp—it’s deliciously balanced, not overpowering.

Can I use chicken broth instead of vegetable broth?

Definitely! While the recipe is written vegetarian, chicken broth works beautifully if that’s what you have on hand. It adds a savory note that complements the roasted garlic perfectly.

How do I make the soup thicker or thinner?

For a thicker soup, use a little less broth or add an extra potato. If you prefer a thinner texture, simply stir in more broth or cream until it’s just right for you.

What’s the best way to blend the soup safely?

An immersion blender is the easiest and safest way to puree the soup right in the pot. If you’re using a regular blender, work in small batches and be sure to vent the lid slightly to let steam escape—hot soup can build up pressure quickly!

Final Thoughts

This Creamy Roasted Garlic Soup is the kind of recipe you’ll want to keep in your back pocket for those nights when only something warm, silky, and full of flavor will do. Give it a try—you’ll be amazed at how a few simple ingredients can create such an unforgettable bowl of comfort. Happy cooking!

Creamy Roasted Garlic Soup Recipe

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4.8 from 12 reviews

Author: admin
Total Time: 55 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

This Creamy Roasted Garlic Soup is a comforting and flavorful dish featuring sweet, mellow roasted garlic blended into a smooth and velvety base with potatoes, onions, and celery. Enriched with heavy cream and seasoned with thyme and smoked paprika, this hearty soup is perfect as a cozy starter or light meal. Garnished with fresh chives or parsley, it offers a deliciously aromatic twist to classic garlic soup.

Ingredients

Scale

Roasted Garlic

2 heads of garlic, unpeeled
1 tablespoon olive oil

Soup Base

1 tablespoon butter
1 medium yellow onion, diced
2 stalks celery, diced
1 medium russet potato, peeled and diced

Liquids and Seasonings

4 cups vegetable broth
1 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon smoked paprika

Garnish (optional)

Fresh chives or parsley, chopped

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Instructions

Roast Garlic: Preheat the oven to 400°F (200°C). Slice the tops off the garlic heads to expose the cloves, drizzle them with olive oil, wrap tightly in foil, and roast for 40 minutes until they become soft and golden. Allow to cool slightly, then squeeze the roasted garlic cloves out of their skins.
Sauté Vegetables: In a large pot over medium heat, melt the butter. Add the diced onion and celery, sautéing for 5–7 minutes until the vegetables are softened and aromatic.
Add Potatoes and Garlic: Stir in the peeled and diced potato along with the roasted garlic cloves, combining well with the sautéed vegetables.
Add Broth and Seasonings: Pour in the vegetable broth and add the dried thyme, smoked paprika, salt, and black pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer Soup: Let the soup simmer gently for 20 minutes or until the potatoes are tender and cooked through.
Blend Soup: Use an immersion blender directly in the pot to blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and puree until smooth. Return the blended soup to the pot if needed.
Add Cream and Warm: Stir in the heavy cream and warm the soup over low heat for another 5 minutes, allowing flavors to meld. Adjust seasoning with additional salt or pepper as desired.
Serve: Ladle the soup into bowls and garnish with chopped fresh chives or parsley if desired. Serve hot and enjoy.

Notes

For a vegan version, substitute the butter with plant-based margarine and replace heavy cream with full-fat coconut milk or cashew cream.
Serve this soup with crusty bread or a fresh green salad for a more substantial meal.
The smoked paprika adds a subtle smoky depth but can be omitted if unavailable or to reduce spice.
Be cautious when blending hot soup; blend in batches and keep the lid slightly ajar to release steam and prevent splattering.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American