Roasted Garlic Soup

Name: Roasted Garlic Soup with Cream and Thyme
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 whole heads garlic; 1 medium onion, chopped; 1 large potato, chopped; 2 tbsp butter; 1 tbsp dried thyme; salt, to taste; 4 cups vegetable stock; 1/2 cup heavy cream; heavy cream, for garnish; chili oil, for garnish; fresh chives, chopped, for garnish; crusty bread, for serving

This roasted garlic soup transforms whole heads of garlic into sweet, creamy richness by roasting them until caramelized, then blending with potatoes, thyme, and heavy cream for a silky, comforting bowl.

🌍American 🏷️Roasted garlic soup 🏷️Garlic soup 🏷️Soup 🏷️Creamy soup Comfort food

🏷️

🏷️Vegetarian

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TikTok

Total

1h

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 whole heads garlic
1 medium onion, chopped
1 large potato, chopped
2 tbsp butter
1 tbsp dried thyme
salt, to taste
4 cups vegetable stock
1/2 cup heavy cream
heavy cream, for garnishoptional
chili oil, for garnishoptional
fresh chives, chopped, for garnishoptional
crusty bread, for servingoptional

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Instructions

1
Begin by roasting two whole heads of garlic until soft and caramelized. You can do this by cutting the tops off, drizzling with olive oil, and baking at 400°F (200°C) for 30-40 minutes.
2
While the garlic roasts, chop your onion and potato.
3
In a medium pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
4
Add the chopped potato, dried thyme, and a pinch of salt to the pot. Stir to combine.
5
Once the garlic is roasted and cool enough to handle, squeeze the soft cloves out of their skins directly into the pot.
6
Pour in the vegetable stock, ensuring the vegetables are covered. Bring to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.
7
Carefully transfer the soup mixture to a blender. Add the heavy cream.
8
Blend on high speed until the soup is completely smooth and velvety.
9
Serve the soup hot, garnished with a swirl of cream, a drizzle of chili oil, and freshly chopped chives. Enjoy with crusty bread for dipping.

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Tips & Notes

Pro tips

Roast garlic heads cut-side down on a baking sheet with a drizzle of olive oil for even caramelization and easier squeezing.
Blend the soup in batches if using an immersion blender, or use a stand blender for the smoothest texture; strain through a fine sieve for extra velvety results.
Don't skip the thyme—dried thyme infuses deep, earthy notes that balance the sweetness of roasted garlic; add it early while simmering.
Finish with good chili oil or crispy sage for contrast; the soup's sweetness benefits from heat or a savory garnish.

Substitutions

Vegetable stock → chicken or beef stock (richer flavor)
Heavy cream → sour cream or Greek yogurt (tangier, slightly thinner consistency)
Dried thyme → fresh thyme sprigs (use 1 tbsp; add near end to preserve color and freshness)

Storage & make-ahead

Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently over medium heat with a splash of stock to restore creaminess.

Equipment

immersion blender or stand blender

Common Questions

How long does it take to roast the garlic?

Roast whole garlic heads at 400°F for 35–45 minutes until golden brown and soft; they'll squeeze easily from their skins when done.

Can I make this soup ahead?

Yes. Store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of stock to restore creaminess.