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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.

Ingredients

Scale

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

Find it online: https://lucabites.com/classic-roasted-garlic-soup-with-parmesan-and-cream-recipe/