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Creamy Roasted Garlic and Potato Soup

A close-up of a bowl of creamy, light-colored garlic soup topped with golden croutons and olive oil.
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Make this comforting and velvety soup featuring the deep, sweet flavor of roasted garlic blended with potatoes. It is simple to prepare and perfect for cozy evenings.

Ingredients

Scale
  • 2 large heads of garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 pound Yukon Gold potatoes, peeled and chopped
  • 1 large yellow onion, chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon fresh thyme leaves
  • Salt to taste
  • Black pepper to taste
  • Croutons, for serving

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off each head of garlic to expose the cloves. Drizzle the exposed cloves with a little olive oil, wrap the heads loosely in foil, and roast for 35 to 45 minutes until the garlic is soft and caramelized. Let cool slightly.
  2. While the garlic roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 5 to 7 minutes.
  3. Squeeze the soft, roasted garlic pulp out of the skins directly into the pot with the onions. Stir well to combine the roasted garlic with the onions.
  4. Add the chopped potatoes, vegetable broth, and thyme leaves to the pot. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 15 to 20 minutes, or until the potatoes are fork-tender.
  5. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  6. Stir in the heavy cream. Heat the soup gently over low heat, but do not let it boil after adding the cream. Season with salt and pepper to your preference.
  7. Serve the garlic soup hot, topped with croutons and an extra drizzle of olive oil if desired.

Notes

  • Roasting the garlic mellows its sharpness and brings out a natural sweetness, which is key to this soup’s flavor.
  • For a richer, more traditional French style, you can temper the cream mixture with a whisked egg yolk just before adding it to the warm soup, stirring constantly off the heat.
  • This soup freezes well before adding the cream; add the cream after reheating thawed soup.

Nutrition

Find it online: https://tastethisplate.com/garlic-soup-creamy-roasted-potato-recipe/