Filed Under: Soup

Roasted Garlic Soup

Recipe By Tessa Arias
  |  
December 13th, 2011

Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.

Yield: 4 servings

Prep Time: 10 minutes

Cook: 52 minutes

Tessa's Recipe Rundown...

Taste: Rich, savory, and intensely garlic-y without being pungent.
Texture: Velvety and smooth.
Ease: Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.
Appearance: Rustic and comforting.
Pros: Easy and healthy with immune boosting properties.
Cons: None.
Would I make this again? Yes.

Last week I wasn’t feeling too well. The whole week I felt run down and small symptoms of a cold coming on – a little tickle in my throat and a little sniffle in my nose. Luckily, I was never plagued by a full-blown cold. When I started to feel sick I remembered seeing this soup recipe in the latest issue of Whole Living magazine. They dubbed it a “Winter Elixir.” I decided to make it, even if it didn’t cure me it sounded delicious and super simple. I’m glad to report it was indeed delicious and simple, and very well may have helped my body to ward off that damn cold everyone seems to have right now.

How to make
Roasted Garlic Soup

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 52 minutes
Total Time: 1 hour 2 minutes
Only a few ingredients and hardly any prep time. If you wanted, you could even roast the garlic ahead of time and store in the fridge.

Ingredients

  • 2 heads garlic, halved crosswise
  • 1 tablespoon extra-virgin olive oil
  • 4 cups low-sodium chicken stock
  • 8 ounces Yukon gold potatoes, peeled and chopped
  • 1/4 cup freshly grated Parmesan, plus more for serving
  • Kosher salt and freshly ground pepper

Directions

  1. Preheat oven to 375 degrees F. Drizzle garlic heads with olive oil then warp tightly in aluminum foil Roast until tender, about 40 minutes. Let rest until cool enough to handle then squeeze garlic from papery skin and set aside.
  2. Bring stock, potatoes, and roasted garlic to a boil in a medium saucepan. Reduce heat and simmer until potatoes are tender, about 12 minutes. Remove from heat and stir in Parmesan.
  3. Let cool slightly then puree in with an immersion blender or in a traditional blender until smooth. Season to taste with salt and pepper. Sprinkle with Parmesan.

Recipe Notes

From Whole Living December 2011
Course: Soup
Cuisine: American
Tessa Arias

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating




  1. #
    NicoleD — December 13, 2011 at 3:57 pm

    Oooo…this sounds perfect for the kind of weather we're having! Yum!

  2. #
    rjones945 — December 13, 2011 at 4:39 pm

    Oh yum! I love garlic and I've been needing something to ward off this bug I've had for over a month now! Thanks for sharing.

  3. #
    Tracey — December 13, 2011 at 6:56 pm

    What a fantastic winter soup option! I'm glad it helped you fight out your cold, being sick is no fun!

Trackbacks/Pingbacks

  1. Pingback: Vegan Roasted Garlic Soup with Crispy Kale Chips | Dula Notes

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed