Description
A comforting Roasted Garlic Soup made with roasted garlic, vegetable broth, and milk, perfect for busy weeknights.
Ingredients
Scale
3–4 whole heads Garlic
2 tablespoons Olive oil, plus extra for roasting
1 large Yellow onion, finely chopped
4 cups Vegetable broth
1 cup Milk
2 tablespoons All-purpose flour
1 teaspoon Dried thyme
½ teaspoon Black pepper
¼ teaspoon Salt
Fresh parsley or chives, for garnish
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Slice off the top of the garlic heads and drizzle with olive oil. Wrap in foil and roast for 35-45 minutes. Squeeze the softened garlic into a bowl and mash
- Sauté Aromatics: In a large pot, heat olive oil and sauté the chopped onion until soft and translucent
- Build the Base: Add flour to the onions and cook for 1-2 minutes, stirring
- Add Liquids & Flavor: Pour in the broth, whisking, then add roasted garlic, thyme, pepper, and salt. Simmer for 15-20 minutes
- Blend to Perfection: Blend soup until smooth using an immersion blender or standard blender
- Finish & Serve: Stir in the milk, adjust seasoning, and serve garnished with parsley or chives
Notes
For a richer soup, use heavy cream instead of milk.
This soup can be adapted to be gluten-free using alternative flours.
- Prep Time: 30 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 380mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg