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

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