This creamy roasted garlic soup features an impressive 80 cloves of slow-roasted garlic blended smooth with potatoes, butter, and Gruyère cheese. The roasting mellows the garlic into a sweet, nutty backbone that makes this comfort soup feel restaurant-quality.
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Preheat your oven. Cut the tops off the heads of garlic to expose the cloves.
Place the garlic heads on a sheet of aluminum foil, drizzle generously with olive oil, and season with salt and pepper.
Wrap the garlic tightly in the foil and roast in the oven until the cloves are soft, fragrant, and golden brown. Set aside to cool.
While the garlic is roasting, dice the yellow onion and peel and dice the potatoes.
In a large pot over medium-high heat, melt the butter. Add the diced onion and sauté until softened and lightly browned.
Meanwhile, boil the diced potatoes in a separate pot of water until fork-tender. Drain and set aside.
Once the roasted garlic is cool enough to handle, squeeze the soft cloves out of their skins and into a food processor.
Add the boiled potatoes and sautéed onions to the food processor with the garlic.
Pour in enough vegetable broth to facilitate blending, then process until the mixture is completely smooth.
Transfer the blended mixture back to the large soup pot and place over low heat.
Stir in the remaining vegetable broth and the oat milk to reach your desired soup consistency.
Wrap the fresh thyme, sage, and rosemary in a piece of cheesecloth to create an herb sachet, and add it to the pot.
Season the soup to your liking with cayenne pepper, black pepper, onion powder, and Cajun seasoning.
Bring the soup to a gentle simmer and let it cook for about 15 minutes to allow the flavors to meld.
Remove the pot from the heat and discard the herb sachet. Stir in the shredded Gruyère cheese until it is fully melted and incorporated.
Ladle the soup into bowls and garnish with croutons, crispy prosciutto, and fresh parsley, if desired.
Store cooled soup in an airtight container for up to 4 days in the refrigerator, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat with an extra splash of broth to restore creaminess.
baking sheet · blender or immersion blender
Roasting transforms raw garlic's sharp bite into mild, sweet, nutty flavors. It also makes the cloves soft enough to blend into a silky base without any harshness.
Yes. Store cooled soup in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of broth to restore creaminess.
Aged cheddar, fontina, or Emmental work well. Avoid pre-shredded cheese; use a block and grate it fresh for smoother melting.
The cloves should feel soft and squeeze easily from their skins when pressed. Look for golden-brown color on the cut sides, about 40–45 minutes at 400°F.
Not as written. Substitute butter with olive oil and use a dairy-free cheese or omit it. The oat milk is already non-dairy, so those swaps will work.
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