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Creamy Roasted Garlic Soup with Rustic Croutons

A close-up of creamy garlic soup topped generously with golden, toasted croutons.
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This is a comforting, velvety soup made with slow-roasted garlic for a sweet, deep flavor. It is simple to make and perfect for chilly evenings.

Ingredients

Scale
  • 3 heads garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cups vegetable broth
  • 2 medium Yukon Gold potatoes, peeled and diced
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste
  • 4 slices crusty bread, cut into 1-inch cubes
  • 1 tablespoon butter

Instructions

  1. Preheat your oven to 400°F (200°C). Slice the top quarter off each garlic head, exposing the cloves. Drizzle the exposed tops with 1 tablespoon of olive oil, wrap the heads loosely in foil, and roast for 35 to 45 minutes until the garlic is soft and caramelized. Let cool slightly.
  2. While the garlic roasts, prepare the croutons. In a small skillet over medium heat, melt the butter with a drizzle of olive oil. Add the bread cubes and toast, stirring occasionally, until golden brown and crisp. Remove from heat and set aside.
  3. In a large pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
  4. Squeeze the soft, roasted garlic pulp from the skins into the pot. Stir to combine with the onions.
  5. Pour in the vegetable broth, add the diced potatoes and thyme. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 minutes.
  6. Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and blend until smooth, then return it to the pot.
  7. Stir in the heavy cream. Heat gently until warmed through, but do not boil. Season with salt and pepper to your taste.
  8. Ladle the soup into bowls. Top each serving with the rustic croutons. Serve immediately.

Notes

  • Roasting the garlic makes it sweet and mild, removing the harshness of raw garlic. This step is key for a comforting flavor profile.
  • For a richer flavor, substitute half the vegetable broth with chicken broth.
  • If you prefer a thinner soup, add a little more broth until you reach your desired consistency.

Nutrition

Find it online: https://cookingbycarla.com/garlic-soup-creamy-roasted-garlic-soup-recipe/