How to Recreate Our Roasted Garlic Soup at Home

Our roasted garlic soup has become one of the most requested recipes from guests, so we’re sharing a home-friendly version you can make in your own kitchen.

What you’ll need: 3 whole heads of garlic, 1 diced onion, 2 tablespoons of butter, 4 cups of good vegetable or chicken stock, 1/2 cup of cream, olive oil, salt, and pepper.

Start by roasting the garlic: slice the tops off the heads, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 40 minutes, until soft and golden. Let it cool slightly, then squeeze the cloves out of their skins.

While the garlic roasts, sweat the diced onion in butter over low heat until soft and translucent, taking care not to let it brown. Add the roasted garlic and stir it through, letting the flavors mingle for a minute or two.

Pour in the stock, bring it to a gentle simmer, and let it cook for about fifteen minutes so the flavors deepen. Blend the soup until completely smooth, then stir in the cream and season with salt and pepper to taste.

Serve it warm with a swirl of cream on top and something crusty on the side for dipping. It’s simple, but it’s the kind of simple that feels like a hug in a bowl.