Creamy Roasted Garlic Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This creamy roasted garlic soup is basically comfort food with swagger. It roasts itself into sweet, mellow garlic bliss while you pretend you were always this domestic. Plus the chili crisp croutons bring a crunchy, spicy surprise that makes you feel like a genius. Ready to rock some soup?

Why This Recipe is Awesome

Why is this recipe awesome? Let me count the ways, which is kind of symbolic because I do not actually like counting.

• It is basically fool proof. Even if you burn toast sometimes, the soup will forgive you.
• It uses simple ingredients and turns them into something fancy without a lot of fuss.
• Roasting makes the garlic sweet and nutty, not shrieky and tear inducing.
• You get creamy texture without pretending you spent hours making stock. FYI this is comfort food efficiency.
• Want a twist next time? Try swapping herbs or making croutons with pesto for bragging rights.

Also if you love garlic and herbs check out this related recipe for a twist that uses rosemary and roasted garlic: creamy rosemary roasted garlic soup

Ingredients Youll Need

• 3 heads of garlic
• 2 shallots
• 4 large potatoes
• 1 cup cauliflower
• few sprigs of thyme minced
• generous drizzle of olive oil
• 5 cups chicken broth
• 1 cup heavy cream
• loaf of bread French or baguette works great
• 3-4 tbsp chili crisp
• parmesan for topping
• chives for topping
• salt and pepper to taste
• pinch of red pepper flakes
• tsp Italian seasoning

Yes that is all. Keep the garlic proud and do not be stingy with the thyme. Also yes you can make this vegetarian by swapping the broth like I will mention later.

Step-by-Step Instructions

1. Preheat oven to 400. Get your oven hot like it offended you yesterday.
2. Start by cutting the potatoes into small even sized chunks. Try for similar sizes so they roast evenly. Toss with a little oil to keep them happy.
3. Cut the top off the garlic bulbs so that the cloves are exposed. Do the same for the shallots. Pull the leaves off the thyme and mince. This is tiny prep that pays big dividends.
4. Spread out the potatoes cauliflower garlic and shallots on a baking sheet pan. Drizzle a generous amount of oil over all the veggies making sure to get some in each of the garlic bulbs and shallots. This will help the roast and get soft.
5. Season with a good few pinches of salt and pepper. Add a pinch of red pepper flakes and the minced fresh thyme. Massage well until everything has an even layer of oil and seasoning. Massage your veggies like you mean it.
6. Bake in the oven for 30 to 35 minutes or until the potatoes are fork tender. Peek once if you feel worried but this is not rocket science.
7. Add the veggies from the sheet pan into a large pot. Squeeze out the garlic and shallots into the pot. Use a spoon if your fingers are shy.
8. Add the chicken broth and bring to a low simmer. Let the flavors get acquainted for a couple minutes.
9. Blend with an immersion blender until smooth. Or you can use a regular blender as well just wait until the veggies have cooled and then blend with the chicken stock until smooth. Be careful with hot splashes.
10. Once blended to your liking add in the heavy cream and Italian seasoning. Give a taste test and add any more seasonings needed. Mix well and cover turning the heat to low. Do not boil after adding cream or it may separate.
11. While the soup simmers cut the bread into cubes. Add to a sheet pan along with a few tbsp of chili crisp. Massage well to coat each piece and pop into the oven on broil. Cook for about 4 to 5 minutes or until golden and crispy. Make sure to check frequently to avoid burning. These will go from perfect to charcoal in like 30 seconds so stay alert.
12. Dish the soup into a bowl along with some fresh chives parmesan and the homemade chili crisp croutons and enjoy. Slurp loud if you need to. You earned it.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven rookie mistake. Cold ovens give sad soft veggies.
• Overcooking the croutons because you got distracted by your phone. Set a timer and then stare at the oven like a hawk.
• Not getting oil into the garlic heads. Garlic roasts best when it has some fat to party with.
• Blending while it is still violently boiling. Wait a little and reduce splash drama.
• Skipping the thyme. Sure the soup will live without it but it will be morally inferior.

Alternatives & Substitutions

• No chicken broth on hand Try vegetable broth and call yourself vegetarian for the day. IMO the soup stays rich and cozy.
• No heavy cream Use full fat coconut milk for a dairy free creamy vibe. The flavor will change but in a good way.
• No cauliflower You can double the potatoes or use a cup of cooked carrots for a sweeter profile.
• Want extra herb punch Stir in a spoonful of chopped fresh parsley or a little lemon zest at the end for brightness.
• No chili crisp Use a drizzle of chili oil or crushed red pepper flakes for heat. Not identical but still tasty.

FAQ

Q Why does the garlic taste sweet after roasting
A When you roast garlic the sugars caramelize and the sharp raw bite softens into a mellow almost nutty sweetness. Its magic and low effort.

Q Can I make this soup ahead of time
A Yep. Make it a day ahead cool it and refrigerate. Rewarm gently on low and add a splash more broth or cream if it thickened too much.

Q How long does roasted garlic keep in the fridge
A Store in an airtight container for up to 5 days. You can also freeze portions in ice cube trays for longer storage.

Q Is the soup freezer friendly
A Absolutely. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove.

Q Can I skip the croutons and still be cool
A Of course. But the crunch is what gives the soup personality. Consider toasted seeds or crispy bacon if you want variety.

Q What if I do not have an immersion blender
A Use a regular blender but let the mixture cool a bit first. Blend in batches and be careful of steam release. Safety first then yum.

Q My soup is bland any tips
A Add salt little by little. Taste often. A squeeze of lemon or a splash of vinegar can wake it up too.

Final Thoughts

There you have it a cozy bowl of creamy roasted garlic soup that looks like you tried very hard while only being slightly dramatic in the kitchen. This recipe gives you velvet texture deep garlic flavor and croutons that bring heat and crunch. Go on impress someone or just treat yourself. You deserve a warm bowl and a tiny victory dance while you eat it.

Conclusion

If you want more inspiration or variations check these helpful resources that explore similar roasted garlic soup ideas and techniques. For a classic take try this recipe from The Endless Meal at Roasted Garlic Soup – Rich and Creamy. Want a creamy version that leans into simple natural ingredients see Creamy Roasted Garlic Soup – Art of Natural Living. For a home style approach with helpful tips visit Roasted Garlic Soup – Good Dinner Mom. And if you want a mainstream take with variations check out this take from Today at Creamy Roasted Garlic Soup.

Creamy Roasted Garlic Soup

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• Author: admin
• Total Time: 50 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A cozy, creamy roasted garlic soup with a kick from chili crisp croutons. Perfect for comfort food lovers looking for an easy and delicious dish.

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Ingredients

Scale 1x2x3x

• 3 heads of garlic
• 2 shallots
• 4 large potatoes, cut into chunks
• 1 cup cauliflower
• Few sprigs of thyme, minced
• Generous drizzle of olive oil
• 5 cups chicken broth (or vegetable broth for vegetarian option)
• 1 cup heavy cream (or full-fat coconut milk for dairy-free)
• Loaf of French bread or baguette, cubed
• 3–4 tbsp chili crisp (or chili oil for heat)
• Parmesan for topping
• Chives for topping
• Salt and pepper to taste
• Pinch of red pepper flakes
• 1 tsp Italian seasoning

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Instructions

1. Preheat oven to 400°F (200°C).
2. Cut potatoes into evenly sized chunks and toss with olive oil.
3. Cut the top off garlic bulbs and shallots to expose cloves.
4. Spread potatoes, cauliflower, garlic, and shallots on a baking sheet; drizzle with olive oil and season with salt, pepper, red pepper flakes, and thyme.
5. Bake for 30-35 minutes, until fork-tender.
6. Add veggies to a large pot; squeeze in roasted garlic and shallots.
7. Add chicken broth and bring to a low simmer for a few minutes.
8. Blend with an immersion blender until smooth; add heavy cream and Italian seasoning, mixing well.
9. Meanwhile, cube the bread and coat with chili crisp, then broil for 4-5 minutes until golden and crispy.
10. Serve soup garnished with chives, parmesan, and croutons.

Notes

For a vegetarian version, substitute chicken broth with vegetable broth. You can also use coconut milk instead of heavy cream for a dairy-free option.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Roasting and Blending
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 750mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 5g
• Protein: 10g
• Cholesterol: 30mg

Keywords: roasted garlic, creamy soup, comfort food, quick recipes, vegetarian soup