If you’re anything like me, you’re going to absolutely adore this Easy Roasted Garlic Soup Recipe. It’s one of those recipes I reach for when the weather’s chilly or when I just want cozy comfort in a bowl without a ton of fuss. Roasting the garlic mellows its sharpness while adding a deep, rich flavor that turns this soup from simple to spectacular. Stick with me, and I’ll walk you through how to make it flawlessly every time.

❤️

Why You’ll Love This Recipe

Rich, Mellow Garlic Flavor: Roasting garlic transforms its sharpness into a sweet, buttery softness that’s utterly delicious in soup form.
Simple Ingredients: You probably have what you need in your pantry already—potatoes, garlic, some herbs, and broth. Easy peasy.
Comforting and Creamy: The addition of cream adds just the right touch of indulgence without weighing it down.
Versatile Serving Options: Customize with crispy bacon, fresh herbs, or cheesy toppings to suit your mood or what’s on hand.

A bowl filled with creamy light beige soup, smooth in texture, with small black pepper specks throughout. On the surface, there are small pieces of crispy reddish-brown bacon scattered mainly on one side, bright green chopped herbs sprinkled mostly around the bacon, and light green dill sprigs. Several drops and a swirl of golden oil float on the top, adding shine and color contrast. The soup is served in a round white bowl with a thin speckled brown rim, placed on a white marbled surface, and a soft white cloth with garlic bulbs is in the background. photo taken with an iphone --ar 2:3 --v 7 - Easy Roasted Garlic Soup, roasted garlic soup, comforting garlic soup, simple garlic soup recipe, hearty vegetable garlic soup

Ingredients You’ll Need

The beauty of this Easy Roasted Garlic Soup Recipe is how the straightforward ingredients come together for big flavor—especially when you roast the garlic and potatoes to caramelized perfection. For the best results, choose waxy potatoes to keep your soup silky without breaking apart too much.

Flat lay of peeled diced waxy potatoes, halved shallots, whole garlic heads with tops cut off, sprigs of dried thyme and rosemary, fresh sprigs of parsley, crispy crumbled bacon, shredded mild cheddar cheese, and a fresh baguette, all beautifully arranged on a white marble surface, photo taken with an iphone --ar 2:3 --v 7 - Easy Roasted Garlic Soup, roasted garlic soup, comforting garlic soup, simple garlic soup recipe, hearty vegetable garlic soup

Waxy potatoes: I rely on varieties like Yukon Gold or red potatoes since they hold their shape better and give a lovely creamy texture.
Shallots: They’re milder than onions and roast beautifully, adding subtle sweetness.
Heads of garlic: Roasting whole heads makes the garlic soft and spreadable; trust me, this is a game changer.
Olive oil: Use a good quality extra virgin olive oil for drizzling and roasting to get that fragrant aroma.
Salt and pepper: Season well—you’ll adjust more after blending, but don’t skip seasoning before roasting!
Dried thyme and rosemary: These sturdy herbs add an earthy depth; fresh works too if you have it on hand.
Chicken or vegetable broth: Choose low sodium so you control the salt level. Vegetable broth keeps it vegetarian-friendly.
Heavy or double cream: Gives that luxurious richness; you can swap half-and-half for a lighter version.
Crispy bacon/pancetta (optional): I love this as a topping for crunch and smoky flavor, but it’s totally optional.
Mild cheddar cheese: Melts beautifully on top, adding a comforting cheesiness.
Chopped fresh herbs: Parsley, dill, or chives brightness up each spoonful.
Fresh baguette: For dunking—I always recommend a good crusty bread with any soup.

📝

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Easy Roasted Garlic Soup Recipe is like a blank canvas—after you’ve mastered the base, feel free to get creative and tailor it to your taste or dietary needs. I often switch things up depending on the season or what’s in my fridge.

Vegan version: I substitute the heavy cream with coconut milk or cashew cream and use vegetable broth, and it’s just as creamy and comforting.
Herb swap: Rosemary and thyme are classic, but I’ve experimented with sage or tarragon with great results.
Spicy kick: For chilly evenings, adding a pinch of smoked paprika or a dash of cayenne can warm things up beautifully.
Cheese alternatives: If cheddar isn’t your thing, try Parmesan or Gruyère for a different but equally satisfying twist.

How to Make Easy Roasted Garlic Soup Recipe

Step 1: Roast the Veggies to Perfection

Preheat your oven to 400°F (200°C). Then, place your diced potatoes, halved shallots, and whole garlic heads (with the tops trimmed) onto a parchment-lined baking sheet. Drizzle generously with olive oil and sprinkle on salt, freshly ground pepper, dried thyme, and rosemary. I usually use plenty of olive oil here—it helps everything roast evenly and develop those gorgeous golden caramelized edges. Roast for about 30 minutes, then cover the pan loosely with foil to trap moisture and roast for another 15-25 minutes until the potatoes are tender and garlic cloves turn soft and golden. You’ll know they’re ready when you can easily pierce the potatoes with a fork and the garlic smells sweetly aromatic.

Step 2: Blend into a Silky Smooth Soup

Transfer your roasted veggies into a large pot. Squeeze the softened garlic cloves out of their skins directly into the pot—that’s where all that magic is! Add chicken or vegetable broth and pour in your heavy cream. Using either an immersion blender or a regular blender, puree everything until your soup is smooth, creamy, and luscious. I like to blend while the soup is still hot; it helps everything meld beautifully. Don’t forget to taste and adjust seasoning with salt and pepper to get it just right for your palate.

Step 3: Warm and Serve with Flair

Gently warm the soup on medium heat so it’s perfect for serving—no need to boil. Ladle it into your favorite bowls and go wild with toppings: I love a drizzle of olive oil, crispy bacon crumbles, shredded cheddar, and a sprinkle of fresh herbs like parsley or dill. Plus, fresh baguette on the side for dipping makes this soup an all-star meal in my book.

👨‍🍳

Pro Tips for Making Easy Roasted Garlic Soup Recipe

Don’t Skimp on Roasting Time: I learned that properly roasting the garlic and potatoes is crucial—rushing this step results in less flavor and a less creamy texture.
Use an Immersion Blender: It makes blending hot soup so much easier and safer right in the pot, and you get that perfect creamy texture without any fuss.
Season Twice: Season before roasting and again after blending. It helps to layer the flavors and prevents the soup from tasting flat.
Watch Your Cream Addition: I used to add too much cream, but less is more here—start small and add more as needed to keep that velvety mouthfeel without overpowering the garlic.

How to Serve Easy Roasted Garlic Soup Recipe

Easy Roasted Garlic Soup Recipe - Serving

Garnishes

Personally, I love to finish this soup with a few simple garnishes that add contrasting textures and pops of freshness. Crisp bits of bacon or pancetta are my go-to for crunch and a smoky counterpoint. A sprinkle of shredded mild cheddar adds cheesy comfort, and fresh herbs like parsley, dill, or chives brighten each spoonful and make it feel special.

Side Dishes

Nothing completes the experience better than a fresh, crusty baguette or some warm sourdough bread for dipping. If I’m going for a heartier meal, I sometimes serve this with a simple side salad dressed lightly with lemon vinaigrette to cut through the richness.

Creative Ways to Present

For gatherings or cozy dinners, I’ve served this soup in mini mugs or little hollowed-out bread bowls, which always impress guests. Drizzling a swirl of fresh herb oil or a dollop of crème fraîche adds an elegant touch without extra effort.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in airtight containers in the fridge for up to 3 days. Just be sure to let it cool completely before sealing—this helps preserve flavor and freshness.

Freezing

This Easy Roasted Garlic Soup Recipe freezes beautifully. I portion it into freezer-safe containers, leaving some room for expansion, and store it for up to 3 months. Just thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the soup gently on the stove over low to medium heat, stirring occasionally. Adding a splash of broth or cream can help restore the creamy texture if it’s gotten too thick. Avoid high heat to prevent curdling.

FAQs

Can I make this Easy Roasted Garlic Soup Recipe vegan?

Absolutely! Swap the chicken broth for vegetable broth and replace the heavy cream with coconut milk or a plant-based cream alternative. The roasting technique keeps the soup rich and satisfying even without dairy.
How do I know when the garlic is roasted enough?

The garlic cloves should be soft, golden, and easily mashable when pressed between your fingers. If they’re still firm or pale, they need more roasting time for that mellow flavor.
Can I use regular onions instead of shallots?

Yes, you can, but shallots provide a milder and sweeter flavor, which complements the soup beautifully. If you use onions, sweet onions like Vidalia would be a good choice.
Is it necessary to peel the garlic heads before roasting?

No need to peel the entire heads—just slice the tops off to expose the cloves before roasting. This allows the garlic to soften and caramelize while still protected by its skins, which helps prevent burning.

Final Thoughts

Honestly, this Easy Roasted Garlic Soup Recipe has become one of my all-time favorites for those nights when I crave something warm, cozy, and downright delicious. It’s approachable enough for weeknights but impressive enough to serve guests. I hope you enjoy making it as much as I do—there’s just something so comforting about that rich roasted garlic flavor swimming in creamy potatoes. Grab your baking sheet and get roasting—you’ll thank me later!