Roasted Garlic Soup

Total Time:
10 min
10 min

4 to 6 servings

  • 6 large whole heads garlic
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons freshly cracked black pepper, divided
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups water
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream, if desired
  • 2 tablespoons minced fresh Italian flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • Asiago Crostini, recipe follows
  • Cook Time 2 hours 10 minutes
  • Asiago Crostini:
  • 1/3 cup olive oil
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot Hungarian paprika
  • 1/2 teaspoon dried oregano, crushed
  • 1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
  • 1/2 cup shredded Asiago cheese
  • Preheat the oven to 375 degrees F.

  • Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.

  • In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.

Asiago Crostini:
  • Preheat the oven to 400 degrees F.

  • In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.

  • With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.

  • Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.

  • Remove and let cool before serving.

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4.0 24
Made this tonight and my husband loved it! To make it more flavorful I added 1 1/2 tsp of fresh thyme, 2 tsp of garlic powder and 3 tsp of onion powder. Also, recommend blending garlic cloves. No one wants to bite into multiple garlic cloves. item not reviewed by moderator and published
Made this for a Sunday dinner. We thought the flavor was good but it reminded me of canned cream of mushroom soup without the mushrooms (someone else said this too in a review I noticed). The consistency was more like water than creamy. Will give it another try but will change a few things around, for example how the roux is made. Had high hopes for this since it is a Guy recipe and we are garlic lovers but felt let down item not reviewed by moderator and published
This soup is so flavorful! We not only ate it as a soup but used it as a marinade of sorts for chicken breasts. We will be using the leftovers for green bean casserole or beef stroganoff! item not reviewed by moderator and published
Absolute garlic bliss. Have made this recipe a dozen times, it's great with or without cream, depending upon the decadence of the occasion. My dried herbs are quite fresh, so I've dialed back on the italian seasoning, just a little though, because the bold is a nice brace against the garlic. Don't waste your energy serving this to garlic fence-sitters. But your garlic loving audience will revere you. item not reviewed by moderator and published
We had tried this soup @ his restaurant and loved it. We didn't let the lour roux get as brown as the recipe says (the restaurant didn't either an left out the italian seasoning and loved it as much as the one in the restaurant!! item not reviewed by moderator and published
If, you're a garlic lover, this is for you. This one of the best tasting soup, I have ever made & eaten. To my garlic loving cook, try this one and you won't be disappointed. p.s. I didn't use the cream, cause I don't need the the calorie and fat. I used chicken boulilon, and cut out the salt. item not reviewed by moderator and published
I'm not a big soup person, but I could have eaten the entire pot of this. I absolutely loved this soup. I added a little less of the cream, but I also could have eaten it without the cream if I didn't want as many calories in it. This is a keeper. item not reviewed by moderator and published
absolutely delicious. will make this over and over. item not reviewed by moderator and published
I love this recipe. I live near a Johnny Garlic's which is Guy's restaurant, and they serve this soup there. I've been lusting after this recipe for so long and now it's on here and it came out delicious. Easy to make and very tasty. item not reviewed by moderator and published
i made it and loved it, i do love garlic and you really have to be a garlic lover to like this soup! i made it with a potato bread and used it to dip it in the soup. The other people i served it to, said it was too strong and i wished i would of added the heavy cream or some sour cream to kind of "calm" it down. Interesting enough...i served it to my stepdad and turned the potatoe bread into croutons (good idea, eh? and he said he couldnt taste any garlic.: dont ask me why lol. item not reviewed by moderator and published
this was excellent and very tasty. i followed the instructions on recipe but did not add the heavy cream. it was still delicious. you made my husband very happy, Guy! thanks! item not reviewed by moderator and published
OMG this was so good! I am a garlic lover and just made this from watching the show. I didn't even read the reviews. The crostini/asiago cheese just sets it off! I will definitely make this again! Thanks Guy! item not reviewed by moderator and published
loved it item not reviewed by moderator and published
I made this tonight, and I will admit, I was very hesitant at first based on the mixed reviews I had read from everyone else. For us, this was a huge hit! My boyfriend and I love making homemade soups, and this is a definite keeper. I roasted 3 large elephant garlic heads, but before I mixed it with the rest of the ingredients (when it was time), I made sure to pull off the outer part that was green-brown-ish as it was somewhat bitter. Maybe I did something wrong, maybe that's how it's supposed to be, I dunno :P Anyway, I followed the recipe exactly, and did use the heavy cream. It was super rich and creamy and wonderfully velvety. Served alongside a nice salad, this was one yum supper for us. item not reviewed by moderator and published
The directions work well. Don't bother with the optional cream and we did follow the infused stock directions from the episode. BUT we will be eating this with some roast turkey, egg noodles, a pinch of red pepper flake and maybe some bell pepper. Toss in some sour cream and it would make a great stroganoff base as well. item not reviewed by moderator and published
I made this soup, as directed (without cream) and think that the Italian seasoning was a bit overpowering. It had a good taste, but I'm not sure that I will make it all of the time. item not reviewed by moderator and published
Just made this and my wife & I loved it. I had 2 heads of garlic I had roasted while making some ribs earlier in the week. Started by sauting 2 medium onions in butter and OO until soft. Added garlic for 5 minutes. Removed from pan and made the roux, did not go as dark as Guy. Added chicken stock, the reserved onion and garlic, white pepper and hit it w the boat motor to puree the garlic and onion. Wonderful. Don't add the water or the cream, only dilutes the flavor. Will make for my vegetarian sister Fran when whe visits w vegtable stock. A real keeper. item not reviewed by moderator and published
The creamy consistency and the flavor are just wonderful - warming to have on a cold day. Also it is Garlic at it's best. PS the actual prep time is NOT 10 min. It is about an hour and 1/2 when you include the roasting time for the garlic. item not reviewed by moderator and published
This tasted like garlic mushroom condensed soup, only without the mushroom. I was not impressed. I love Guy's other recipes, but this was a miss. item not reviewed by moderator and published
So I have to say that this garlicky soup was so frickin GOOD!Made it for my family yesterday and they were grinning the whole time as they ate! Thank you for sharing this awesome recipe, its an absolute keeper! item not reviewed by moderator and published
Well this recipe is missing one thing FLAVOR! When I smelled the Garlic roasting in the oven, I COULDNT WAIT! Then I followed his recipe to a T ..Prior to adding the heavy cream, the soup matched the one on TV. Almost looked like a Pea soup Then went in for a taste, and I dont know what happened?! Wheres the garlicky goodness? Maybe its me? Maybe my palate is so used to having an onion (for the very least to go along with the garlic SO I tried to salvage it ...Adding a tumeric cumin coriander mixture (tbspn it helped needed more Went through my pantry found a packet of Liptons onion soup mix - really needs that onion flavor. It helped. Just watch the salt if youre going to add the soup mix Now I dont own any restaurants, but I could follow a recipe er 2. This one is flawed, I wouldnt be making this again. Im sorry! item not reviewed by moderator and published
For those of you who asked, and based upon watching the episode, and no cream used, I think this will be a fine recipe. Instead of using cream, he used the broth he used from the mirepoux for the garlic chicken, thus giving it extra flavor. He also added water. He used the same broth for his gravy for the chicken recipe. I will make both this week and return with my impression of each recipe. item not reviewed by moderator and published
This is one of my family,s favorite soup. We have this soup at least twice a month. We live a few miles away from Guys restaurant. ~ Jonny Garlic,s ~ Thanks Guy for the recipe!!! item not reviewed by moderator and published
I just watched the show and he never put heavy cream in the soup and he also said that the soup was so creamy and we didnt even use cream. Im confused cause the recipe calls for heavy cream so whats the deal cream or no cream. I havent tried the recipe but that the deal breaker, if it has cream its a no go. SO WHAT IS IT? item not reviewed by moderator and published
I think the cook times for the soup and the Asiago Crostini were reversed! item not reviewed by moderator and published
That was my exact thought - cream of mushroom soup without mushrooms. Flavor was good but it was NOT creamy like a good cream soup should be item not reviewed by moderator and published

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