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Roasted Garlic Soup with Parmesan Crisps Recipe

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★★★★★

4.5 from 55 reviews

This Roasted Garlic Soup is a creamy, comforting dish that highlights the sweet, mellow flavor of roasted garlic combined with fresh thyme, onions, and a touch of Parmesan cheese. Perfectly balanced with low-sodium broth and finished with a splash of cream and a hint of lemon, it’s an elegant yet simple soup ideal for cozy dinners or entertaining guests. The recipe also includes instructions for making crispy Parmesan garnishes and optional toasted croutons for added texture.

Ingredients

Scale

Roasted Garlic

  • 26 garlic cloves, peeled
  • 2 Tablespoons olive oil
  • Salt and freshly ground black pepper, a dash each

Soup Base

  • 2 Tablespoons butter
  • 2 medium onions, sliced (about 2 generous cups)
  • 2 teaspoons chopped fresh thyme, or ½ teaspoon dried thyme
  • 18 garlic cloves, smashed and peeled
  • 4 cups chicken broth, low-sodium or vegetable broth
  • 1 large russet potato, not peeled, cut into large chunks (optional)

Finishing Ingredients

  • ½ cup whipping cream (or half and half, oat milk, or almond milk)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely grated Parmesan cheese
  • 4 lemon wedges

Optional Garnishes

  • Toasted croutons (drizzled with oil, salt, and pepper and baked at 350°F until golden)
  • 8 cloves fresh garlic, minced and sautéed in olive oil until fragrant with a dash of pepper
  • Parmesan crisps (see instructions below)

Instructions

  1. Roast the garlic: Preheat the oven to 350°F. Cut the bottom portion where the garlic bulbs attach to the base to expose cloves. Optionally, lightly smash cloves to make peeling easier. Place 26 peeled garlic cloves into a small glass baking dish. Drizzle with 2 tablespoons olive oil, add a dash of salt and pepper, and toss to coat evenly. Cover tightly with foil or a lid and bake for about 45 minutes until garlic is golden brown and tender. Transfer roasted garlic cloves to a bowl. You may prepare this step a day ahead and refrigerate the cooled garlic for convenience.
  2. Sauté onions and thyme: In a heavy large saucepan, melt 2 tablespoons butter over medium-high heat. Add sliced onions and 2 teaspoons fresh thyme (or ½ teaspoon dried). Cook until onions are translucent and soft, about 5 minutes, stirring occasionally.
  3. Add garlic: Add the roasted garlic cloves along with 18 smashed raw garlic cloves to the saucepan. Cook for about 2 minutes to release the raw garlic’s aroma and oils, stirring gently.
  4. Add potato (optional): If using, add large chunks of a peeled russet potato to the pan now. This adds creaminess and thickness to the soup.
  5. Add broth and simmer: Pour in 4 cups of low-sodium chicken or vegetable broth. Cover the pan and let the soup simmer gently for about 20 minutes until the garlic and potatoes are very tender.
  6. Puree the soup: If using the potato, remove the chunks after simmering and set aside. Use an immersion blender directly in the pot or transfer the soup in batches to a blender. Puree until completely smooth. Return the potato chunks back into the pureed soup for texture.
  7. Finish the soup: Return the soup to the saucepan and stir in ½ cup whipping cream (or your preferred milk alternative). Warm the soup gently over low heat to reheat without boiling, to avoid curdling the milk. Season with ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper. Adjust seasoning to taste.
  8. Prepare garnishes: While soup simmers, optionally make Parmesan crisps: Preheat oven to 400°F. On silicone or parchment-lined baking sheets, place heaping tablespoons of grated Parmesan cheese, flatten slightly, and space about ½ inch apart. Bake until golden and crisp, about 3 to 10 minutes depending on your oven. Let cool, then carefully lift off. For toasted croutons, drizzle bread cubes with olive oil, salt, and pepper, then bake at 350°F until golden. For sautéed garlic garnish, gently cook minced fresh garlic in olive oil until fragrant.
  9. Serve: Divide ½ cup grated Parmesan cheese evenly among 4 bowls (about 2 tablespoons each). Ladle hot soup over the cheese. Squeeze a lemon wedge into each bowl and garnish with optional Parmesan crisps, toasted croutons, or sautéed garlic for enhanced flavor and texture.

Notes

  • You can make the roasted garlic up to a day ahead; it also makes a delicious snack or garlic paste for breads.
  • This recipe doubles easily and leftovers keep well refrigerated for 2 to 3 days.
  • Various milks (whipping cream, half and half, oat, or almond milk) can be used depending on dietary needs or preference.
  • Parmesan crisps add a flavorful, crunchy garnish to contrast the creamy soup.

Keywords: roasted garlic soup, creamy garlic soup, Parmesan crisp garnish, easy soup recipe, comfort food, garlic lovers soup

Find it online: https://busyrecipe.com/roasted-garlic-soup-with-parmesan-crisps-recipe/