Classic Roasted Garlic Soup with Parmesan and Cream Recipe

Introduction

This classic garlic soup is a warm and comforting dish perfect for chilly evenings. With roasted garlic, fresh herbs, and a touch of cream, it offers a rich, velvety texture and a mellow garlic flavor that’s surprisingly gentle. Easy to make and ideal for meal prep, it’s sure to become a favorite.

Ingredients

• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups chicken broth
• 2 russet potatoes, peeled and quartered into 1-inch chunks
• 1 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp Italian seasoning
• 1 large white onion, finely chopped
• 3 heads garlic (roasted until softened)
• 1 tsp black pepper
• 1 tbsp butter (unsalted preferred)

For garnish:

• Additional grated parmesan cheese
• Mini soup croutons
• Chopped fresh parsley

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the tips off the heads of garlic to expose the cloves. Place the garlic heads cut side up on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Arrange the foil packages in a small baking dish and roast for about 45 minutes until soft and golden. Let cool.
2. Step 2: While the garlic roasts, melt butter in a medium soup pot over medium-high heat. Add the chopped onion, sea salt, and black pepper, and sauté until translucent and softened, about 3 minutes, to develop a sweet onion flavor.
3. Step 3: Pour in the white wine or additional stock and Italian seasoning. Simmer for 1 minute to meld flavors and evaporate alcohol if using wine. Add chicken broth and quartered potatoes. Bring to a simmer, reduce heat to low, cover, and cook until potatoes are fork-tender, about 15 minutes.
4. Step 4: Once the garlic is cool enough to handle, squeeze the softened cloves from their skins into the soup pot. Blend the soup with an immersion blender or in batches using a regular blender until smooth and creamy.
5. Step 5: Stir in the heavy cream and grated parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. Add a pinch of black pepper for a subtle kick if desired.
6. Step 6: Serve the soup in bowls, garnished with mini croutons, chopped parsley, and extra grated parmesan cheese for a perfect finish.

Tips & Variations

• Use fresh garlic heads for the best roasted flavor; avoid pre-minced garlic for this recipe.
• You can substitute vegetable broth for chicken broth to make it vegetarian.
• Swap russet potatoes with Yukon gold for a creamier texture or try cauliflower florets for a low-carb version.
• For dairy-free options, replace heavy cream with coconut or cashew cream.
• Keep heat medium-low while sautéing and roasting garlic to avoid burning and bitterness.
• Blend soup in small batches if using a regular blender to prevent splattering.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting overnight. Add croutons and parsley fresh when serving. You can freeze the soup (without cream and parmesan) for up to 3 months; add dairy when reheating. Reheat gently on the stovetop over medium-low heat, stirring occasionally and thinning with stock if needed. The microwave works too—stir every 30 seconds for even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-minced garlic instead of fresh garlic heads?

Fresh garlic heads are best for roasting, which brings out a sweet, mellow flavor that pre-minced garlic can’t replicate. Using pre-minced garlic may result in a harsher taste and less depth in the soup.

Is this soup suitable for vegetarians?

Yes, simply replace the chicken broth with vegetable broth to make a vegetarian version while keeping all other ingredients the same.

Classic Roasted Garlic Soup with Parmesan and Cream Recipe

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4.4 from 121 reviews

This classic garlic soup features a rich and creamy broth infused with the mellow sweetness of roasted garlic, fresh herbs, and a touch of parmesan. Perfect for chilly evenings, this comforting soup is easy to prepare with simple pantry ingredients and is naturally gluten-free. Whether served with crusty bread or as a hearty meal with pasta or roasted meats, it offers a velvety texture and warm flavor that improves even more when made ahead.

• Author: luca
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

For the Soup

• 3 heads garlic (roasted until softened)
• 1 tbsp olive oil
• 1 tbsp butter (Kerrygold unsalted preferred)
• 1 large white onion (finely chopped)
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tbsp Italian seasoning blend (dried basil, oregano, thyme)
• 1/2 cup dry white wine (or extra stock)
• 4 cups chicken broth (or vegetable broth for vegetarian)
• 2 medium russet potatoes (peeled and quartered into 1-inch chunks)
• 1/2 cup heavy cream
• 1/2 cup grated parmesan cheese

For Garnish

• Additional grated parmesan cheese
• Mini soup croutons
• Chopped fresh parsley

For Roasting Garlic

• 3 whole heads garlic
• 1 tbsp olive oil

Instructions

1. Roast the Garlic: Preheat oven to 400°F (200°C). Cut the tips off the garlic heads to expose cloves. Place heads cut side up on aluminum foil, drizzle with olive oil, then wrap tightly into foil packets. Arrange in a baking dish and roast for about 45 minutes until soft and golden. Remove from oven and cool.
2. Sauté Onion and Seasoning: While garlic roasts, melt butter in a medium soup pot over medium-high heat. Add chopped onion, sea salt, and black pepper. Sauté about 3 minutes until the onion is translucent and softened, developing a sweet flavor.
3. Deglaze and Simmer Potatoes: Pour in white wine (or stock) and Italian seasoning. Stir and let simmer 1 minute to meld flavors and burn off alcohol if using wine. Add chicken broth and peeled, quartered potatoes. Bring to simmer, then reduce heat to low, cover, and cook gently about 15 minutes until potatoes are fork-tender.
4. Add Roasted Garlic and Blend Soup: Once garlic is cool enough, squeeze cloves from skins into the soup pot. Using an immersion blender or in batches in a regular blender, blend the soup until smooth and creamy.
5. Finish Soup with Cream and Cheese: Stir in heavy cream and grated parmesan cheese. Taste and adjust seasoning with salt and pepper. Add a pinch of extra black pepper for a subtle kick if desired.
6. Serve and Garnish: Ladle soup into bowls and top with mini croutons, chopped fresh parsley, and additional parmesan cheese for a perfect finish.

Notes

• Do not burn the garlic during sautéing to avoid bitterness; keep heat medium-low and stir frequently.
• Ensure garlic heads are thoroughly roasted to mellow out their flavor and avoid harshness.
• Add cream off the boil to prevent curdling, stirring it in when the heat is reduced or off.
• When blending hot soup in a regular blender, process in small batches to prevent splattering.
• You may substitute vegetable broth for a vegetarian version, and use Yukon gold potatoes or cauliflower for different textures.
• Freeze soup base without cream and cheese; add those when reheating to avoid separation.
• This soup keeps well refrigerated up to 4 days and freezes up to 3 months.

Keywords: garlic soup, roasted garlic, creamy soup, comfort food, gluten-free soup, easy soup recipe