Easy Baked Garlic Soup
Warm up your soul with this Easy Baked Garlic Soup, a luxurious yet simple recipe that celebrates the deep, mellow flavors of roasted garlic. Perfect for cozy evenings, this comforting soup features whole garlic heads roasted to golden perfection, paired with sautéed onions, aromatic thyme, and a rich splash of heavy cream for a velvety finish. The base of chicken or vegetable stock makes it versatile for any diet, while crusty bread—topped with optional Parmesan—adds an irresistible crunch for dipping. With just 15 minutes of prep and minimal ingredients, this creamy garlic soup is an effortless way to elevate your dinner table. Garnished with fresh parsley, each bowl is as beautiful as it is delicious. Ideal for garlic lovers and fans of quick yet flavorful soups!
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Recipe Information
Ingredients
- 3 whole Garlic heads
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 tablespoons Unsalted butter
- 4 cups Chicken or vegetable stock
- 0.5 cups Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 4 slices Crusty bread
- 0.25 cups Parmesan cheese (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the tops off of the garlic heads to expose the cloves. Place the garlic heads on a piece of foil, drizzle them with 1 tablespoon of olive oil, and wrap them tightly in the foil.
Roast the garlic in the oven for 35 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.
While the garlic roasts, peel and finely dice the yellow onion.
In a large pot, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.
Once the roasted garlic has cooled, squeeze the cloves out of their skins directly into the pot with the onions, discarding the skins.
Pour in the chicken or vegetable stock and add the thyme leaves, salt, and black pepper. Stir to combine, then bring the mixture to a simmer. Lower the heat and let it cook for 10 minutes.
Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth before returning it to the pot.
Stir in the heavy cream and adjust seasonings to taste. Let the soup warm through for another 5 minutes on low heat.
Toast the crusty bread slices until golden and, if desired, sprinkle them with grated Parmesan cheese.
Ladle the soup into bowls, garnish with fresh parsley, and serve with the toasted bread on the side for dipping.
Nutrition Facts
Calories |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 52 mg | 17% | |
| Sodium | 1779 mg | 77% | |
| Total Carbohydrate | 45.6 g | 17% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 197 mg | 15% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 342 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
