Roasted Garlic Soup

Roasted Garlic SoupRecipe
Photo: Antonis Achilleos; Styling: A.J. Battifarano


Serves 8

Cost per Serving:


Recipe from


Recipe Time

Prep: 15 Minutes
Cook: 1 Hours

Nutritional Information

Calories 290
Fat 25 g
Satfat 13 g
Protein 6 g
Carbohydrate 20 g
Fiber 1 g
Cholesterol 64 mg
Sodium 862 mg


4 whole heads of garlic
3 tablespoons olive oil
6 tablespoons unsalted butter
2 medium onions, chopped
Salt and pepper
2 tablespoons chopped fresh thyme
1/4 cup all-purpose flour
8 cups low-sodium chicken broth
1 cup heavy cream, warmed
2 tablespoons chopped fresh parsley


1. Preheat oven to 375°F; line a small baking sheet with foil. Use a sharp knife to cut about 1/4 inch off top of each garlic head. Place garlic cut side up on baking sheet and drizzle olive oil over heads. Roast garlic until softened, about 45 minutes. Allow to cool slightly. When cool enough to handle, squeeze soft cooked pulp from each clove into a small bowl. (You should have about 1/2 cup soft garlic pulp.)

2. Melt butter in a large pot over medium-high heat. Add onions and 1 tsp. each salt and pepper and cook, stirring often, until onions have softened, about 4 minutes. Stir in thyme and reserved garlic. Sprinkle in flour. Cook for about 1 minute, stirring, to incorporate flour. Pour in chicken broth, increase heat to high and bring to a boil. Boil rapidly, stirring often, until slightly thickened, about 10 minutes.

3. Working in batches, puree soup in a food processor or blender. Return to pot and bring to a simmer over medium heat. Add cream, season with salt and pepper and sprinkle with parsley.