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Creamy Roasted Garlic and Potato Soup

A close-up of a creamy white garlic soup in a white bowl, garnished with thyme sprigs and an oil swirl.
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Make this comforting, velvety soup featuring the deep, sweet flavor of roasted garlic and smooth 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 roasting
  • 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 and black pepper to taste
  • Optional: Gruyère cheese or croutons for topping

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off each garlic head to expose the cloves. Drizzle the exposed cloves with olive oil and wrap the heads loosely in foil. Roast for 35 to 45 minutes until the cloves are 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, about 5 minutes.
  3. Squeeze the softened garlic pulp from the roasted heads into the pot. Stir to combine with the onions.
  4. Add the chopped potatoes and vegetable broth to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  5. Remove the pot from the heat. Use an immersion blender or carefully transfer the soup in batches to a standard blender. Blend until completely smooth and velvety.
  6. Return the soup to the pot over low heat. Stir in the heavy cream and fresh thyme. Heat through gently; do not boil after adding the cream.
  7. Season the soup generously with salt and pepper.
  8. Serve hot, topped with grated Gruyère cheese or crispy croutons if desired.

Notes

  • Roasting the garlic is key; it removes the sharp bite and brings out a sweet, deep flavor.
  • For a rustic French style, you can skip the potatoes and use stale bread soaked in the broth for thickening, though potatoes create a smoother texture.
  • This soup tastes even better the next day after the flavors have settled.

Nutrition

Find it online: https://delishcraze.com/creamy-roasted-garlic-soup-garlic-soup/