Roasted Garlic Soup

Cream Soup

Roasted Garlic Soup

Roasted Garlic Soup
  • PREP TIME
    0 mins
  • COOK TIME
    0 mins
  • TOTAL TIME
    0 mins
  • SERVING
    4 People
  • VIEWS
    262

Indulge in the sublime sweetness of slow-roasted garlic, transformed into a velvety soup. Four heads of garlic are roasted to perfection, then blended into a creamy broth, creating a flavor symphony that's both comforting and sophisticated.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    49 g
  • Cholesterol
    127 mg
  • Fiber
    4 g
  • Protein
    13 g
  • Saturated Fat
    27 g
  • Sodium
    937 mg
  • Sugar
    6 g
  • Fat
    55 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Preheat oven to 350 degrees F (175 degrees C). Cut off the top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle with olive oil. Bake until golden and softened, about 1 hour. Cool slightly. Press individual garlic cloves to release. Chop the roasted garlic.

Image Step 02
02 Step

Recipe View Melt butter in a large, heavy-bottomed saucepan over medium heat. Add the chopped roasted garlic, leeks, and onion. Sauté until the onion is translucent, about 8 minutes. Stir in the flour and cook, stirring occasionally, for 10 minutes.

Image Step 03
03 Step

Recipe View Gradually whisk in the hot chicken broth and sherry. Bring to a simmer and cook for 20 minutes, stirring occasionally. Allow to cool slightly.

Image Step 04
04 Step

Recipe View Carefully puree the soup in batches using a blender or food processor until smooth.

Image Step 05
05 Step

Recipe View Return the pureed soup to the saucepan. Stir in the heavy cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper.

Image Step 06
06 Step

Recipe View Ladle into bowls and garnish with fresh chives.

For a richer flavor, use homemade chicken broth.
If you don't have dry sherry, a dry white wine like Sauvignon Blanc can be substituted.
The roasted garlic can be prepared a day in advance and stored in the refrigerator.
For a vegan version, substitute the butter with olive oil and use vegetable broth and cashew cream.

Chandler Kris

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

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RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 87 Ratings)
Total Reviews: (6)

  • Aurelio Gleasonbahringer

    Feb 3, 2025

    This soup is amazing! The roasted garlic flavor is so intense and delicious.

  • Gabriella Purdy

    Jan 25, 2025

    I made this for a dinner party and everyone raved about it. It's definitely a showstopper.

  • Ethan Kuhlmangerhold

    Sep 23, 2024

    I added a pinch of nutmeg for a little extra warmth. It was fantastic.

  • Hosea Skiles

    Aug 11, 2024

    The roasting garlic process makes the whole house smell divine!

  • Lisandro Wolf

    May 4, 2024

    The lemon juice really brightens up the soup. Don't skip it!

  • Niko Farrell

    Feb 18, 2024

    So rich and creamy, perfect for a cold winter night.

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