This Roasted Garlic Soup is made with four bulbs of roasted garlic, cauliflower and potato for a smooth and creamy comforting soup that is packed with garlic flavour!

three bowls of roasted garlic soup on a marble board with a beige napkin on the side

Garlic soup with potatoes and cauliflower

If you’re a garlic lover then this is the soup for you! This Roasted Garlic Soup is packed with some seriously garlicky flavour.

Why roast the garlic in this soup? Roasting the garlic gives it a sweeter and more mellow flavour than raw garlic. (Which has more of a sharp and intense taste.)

That’s why this recipe can use 4 entire bulbs of garlic. (which you would not want to use raw in this recipe…) The flavour of the garlic actually becomes pretty milk after roasting it in the oven, and gives some seriously delicious flavour to this soup.

Ingredients you’ll need

  • Garlic: The star ingredient! You need to use fresh garlic here. Never from a jar.
  • Olive oil: a little to roast the garlic, a little to sautee the other veggies
  • Onion: a medium regular onion will do.
  • Cauliflower: makes a smooth creamy base for the soup without overpowering the garlic flavour
  • Potato: to help thicken the soup
  • Thyme: fresh, please!
  • Italian Seasoning: you can sub here with herbs de Provence, dried basil, oregano or parsley.
  • Vegetable broth: I recommend low-sodium so you can have more control with the saltiness of the soup
  • Salt and pepper: to season.
three bowls of roasted garlic soup with radish sprouts on top

How to make this recipe

You’ll start by roasting the garlic in the oven. This does take a bit of time (40 minutes) and can’t be rushed. I’ve included a video link in the recipe card notes that shows the process of how to do roast the bulbs.

From there you simply add the garlic with the rest of the ingredients to the pot and let them cook down for about 30 minutes.

a white pot with roasted garlic, potatoes, cauliflower and thyme in it

Remove the sprigs of thyme then blend the soup until smooth and creamy

  • a pot of roasted garlic soup on a marble board
  • a ladle scooping garlic soup out of a white pot
  • roasted garlic soup in a speckled light blue bowl

Tips for making this recipe perfectly

  • Don’t rush roasting the garlic. It takes time for it to roast for the flavour to get sweet and mellow. Also, don’t substitute for raw garlic.
  • Use a low-sodium stock. It’s always best to start with less salt and add more as needed. I find many pre-made stocks/broths tend to be overly salty.
  • Use fresh thyme if possible. You can sub for dried if needed, but I found that fresh thyme really gives more flavour to the soup.

More soup recipes to try

a bowl of roasted garlic soup topped with radish sprouts

If you tried this Roasted Garlic Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
a bowl of roasted garlic soup topped with radish sprouts

Roasted Garlic Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jessica Hoffman
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 70 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This Roasted Garlic Soup is made with 4 bulbs of garlic, potato and cauliflower!

Ingredients

Scale
  • 4 bulbs of garlic 
  • 2 tbsp olive oil 
  • 1 onion, chopped
  • 2 cups cauliflower florets 
  • 1 russet potato, peeled and chopped 
  • 8 sprigs of fresh thyme 
  • 2 tsp Italian seasoning or herbs de Provence 
  • 1 Litre vegetable broth 
  • salt and pepper to taste 

Instructions

  1. Roast the garlic: preheat the oven to 400 degrees F. Cut 1/2 inch off from the top of the garlic bulbs, then remove the outer layer of skin.  Drizzle with 1 tbsp olive oil then wrap in tin foil (completely covered) and bake for 40 minutes. Remove and let cool. 
  2. Remove the garlic cloves: Use your fingers to squeeze the bottom of the bulb of garlic, the cloves should pop out. You can also use a small spoon or fork to scoop out the cloves. 
  3. Prep the soup: Heat 1 tbsp olive oil in a pot on medium-high heat, then add the onion and let cook for 2-3 minutes until translucent. Add the cauliflower, potato, garlic, fresh thyme, Italian seasoning and mix together. Then add the broth, bring to a boil for 2 minutes, then reduce heat to a low setting simmer, covered for 30 minutes. 
  4. Blend the soup: Remove the thyme sprigs, then using a blender or hand blender, blend the soup until smooth and creamy. Season with salt and pepper to taste. 

Notes

This video is helpful to understand the method to roast garlic.

Store in the fridge for up to a week, or freeze any leftovers.

Don’t rush roasting the garlic. It takes time for it to roast for the flavour to get sweet and mellow. Also, don’t substitute for raw garlic.

Use a low-sodium stock. It’s always best to start with less salt and add more as needed. I find many pre-made stocks/broths tend to be overly salty.

Use fresh thyme if possible. You can sub for dried if needed, but I found that fresh thyme really gives more flavour to the soup.

Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 170
  • Sugar: 5g
  • Fat: 6g
  • Carbohydrates: 20g
  • Fiber: 6g
  • Protein: 10g