Creamy Garlic Soup

A mix of roasted garlic and simmered garlic are combined to give you a wonderfully creamy mellow garlic flavored soup. A perfect meal served with you crackers, cheese crisps or a slice of toasted baguette.


  • 42 garlic cloves peeled (approximately 7 large bulbs)
  • 2 tablespoons of olive oil
  • 1-2 tablespoons of butter/margarine
  • 2 yellow onions
  • 1/2 teaspoon dried thyme
  • 4 cups vegetable broth
  • 1 large potato
  • salt
  • pepper
  • 3/4 cup parmesan cheese


  1. Preheat the oven at 400°.
  2. Place 25 large garlic cloves in an oven safe dish. Drizzle olive oil over the garlic and mix with a spoon to coat the cloves in the oil.
  3. Cover and put it in the oven to roast.
  4. Roast the garlic for 40 minutes.
  5. During the last 10 minutes that the garlic is roasting, melt margarine in a large saucepan.
  6. Add sliced onions and sauté until translucent.
  7. Add roasted garlic cloves, unroasted garlic cloves, broth, thyme and cubed potato to the saucepan.
  8. Simmer all ingredients in the pot until potatoes are soft (approx. 20 minutes).
  9. Puree the soup in a blender or use and immersion blender to make the soup creamy.
  10. Add salt and pepper to taste and serve with a sprinkling of grated parmesan cheese.


1.  I used vegan margarine in the recipe to make it a vegan meal. You can substitute the margarine with butter or olive oil.

2.  If you like a chunkier soup remove potatoes prior to blending. Add 1/2 cup of milk (almond, oat or dairy) to the soup and puree. Return potatoes to the pureed soup and return to stove to heat milk addition.