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A rustic wooden bowl of creamy Roasted Garlic Soup, topped with roasted cloves, parsley, and served with toasted bread.

Creamy Roasted Garlic Soup with Toasted Sourdough

Indulge in the comforting warmth of this velvety smooth soup, packed with the mellow, sweet flavor of roasted garlic. Served with crispy toasted sourdough, it's a perfect starter or light meal.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Appetizer, Main Course, Soup
Cuisine: American, French-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Roasted Garlic
  • 3 heads garlic whole
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/8 tsp black pepper freshly ground
For the Soup
  • 2 tbsp unsalted butter
  • 1 large yellow onion chopped
  • 2 stalks celery chopped
  • 1 medium potato peeled and diced (e.g., Russet or Yukon Gold)
  • 6 cups vegetable broth or chicken broth
  • 1/2 cup heavy cream
  • 1/4 cup fresh parsley chopped, plus extra for garnish
  • 1 tsp dried thyme
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground, or to taste
For Serving
  • 6 slices sourdough bread thick-cut
  • 1 tbsp olive oil for brushing bread

Equipment

  • Baking sheet
  • Aluminum foil
  • Dutch oven or large heavy-bottomed pot
  • Immersion blender or stand blender
  • Air Fryer or Toaster/Oven
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons

Method
 

Roast the Garlic
  1. Preheat oven to 400°F (200°C). Slice off the top 1/4 inch from each garlic head, exposing the cloves.
  2. Place garlic heads on a baking sheet. Drizzle with 2 tbsp olive oil, sprinkle with 1/4 tsp salt and 1/8 tsp black pepper. Wrap loosely in aluminum foil.
  3. Roast for 35-45 minutes, or until cloves are very soft and golden brown. Let cool slightly, then squeeze the softened garlic cloves into a small bowl. Mash gently with a fork. Set aside.
Prepare the Soup Base
  1. In a Dutch oven or large heavy-bottomed pot, melt 2 tbsp unsalted butter over medium heat.
  2. Add chopped yellow onion and celery. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  3. Stir in the diced potato, dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for another 2 minutes.
Simmer and Blend the Soup
  1. Add the mashed roasted garlic to the pot. Pour in 6 cups vegetable or chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, or until the potatoes are very tender.
  2. Remove the pot from heat. Using an immersion blender, carefully blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a stand blender and blend until smooth (be cautious with hot liquids, venting the lid).
  3. Return the blended soup to the pot over low heat. Stir in the 1/2 cup heavy cream and 1/4 cup fresh parsley. Heat through gently for 2-3 minutes, ensuring it doesn't boil. Taste and adjust seasoning if necessary.
Toast the Sourdough
  1. While the soup is simmering or blending, prepare the sourdough. Brush both sides of the thick-cut sourdough slices with 1 tbsp olive oil.
  2. Air Fryer Method: Place sourdough slices in a single layer in the air fryer basket. Air fry at 375°F (190°C) for 4-6 minutes, flipping halfway through, until golden brown and crispy.
  3. Oven Method: Place sourdough on a baking sheet and bake in the preheated oven (from garlic roasting, if still on) at 400°F (200°C) for 5-8 minutes, flipping halfway, until golden and crispy.
  4. Toaster Method: Toast in a regular toaster until golden, then lightly brush with olive oil if desired.
Serve
  1. Ladle the creamy roasted garlic soup into bowls. Garnish with a sprinkle of fresh parsley and a drizzle of olive oil, if desired.
  2. Serve immediately with the warm, crispy toasted sourdough bread on the side for dipping.

Notes

For an extra smoky flavor, you can add a pinch of smoked paprika to the soup base.
Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a splash of broth or cream if it's too thick.
To make this soup vegan, substitute butter with olive oil or a plant-based butter alternative, and use a plant-based cream (like cashew cream or full-fat coconut milk) instead of heavy cream. Ensure to use vegetable broth.