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Roasted Garlic Soup
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5 from 1 vote

Roasted Garlic Soup

Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Soup
Servings: 4
Author: Pam - For the Love of Cooking / Original by Epicurious


  • 26 garlic cloves about 2 heads of garlic
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 sweet yellow onion diced
  • 1-2 sprigs of fresh thyme
  • 18 garlic cloves peeled
  • 4 cups chicken broth
  • 1/2 cup heavy whipping cream
  • Sea salt and freshly cracked black pepper to taste
  • 1/4 cup Parmesan cheese finely grated
  • 4 lemon wedges


  • Preheat oven to 350 degrees.
  • Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.
  • Fold edges of tinfoil together and twist to make a completely sealed bundle.
  • Place into the oven until garlic is golden brown and tender, about 60 minutes.
  • Remove from the oven and let cool.
  • Squeeze roasted garlic between fingertips to release cloves into a small dish.
  • Melt the butter in heavy large saucepan over medium-high heat.
  • Add the onions and thyme then cook until onions are soft and translucent, about 6-7 minutes.
  • Add the roasted garlic and the chopped up raw garlic cloves then cook, stirring often, for 2-3 minutes.
  • Add the chicken stock; cover and simmer until garlic is very tender, about 45 minutes.
  • Using an immersion blender, blend until smooth and creamy. (Or working in batches, purée soup in a blender until smooth).
  • Add the heavy cream and bring to simmer. Season with sea salt and freshly cracked black pepper, to taste.
  • Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve. Enjoy!