Easy Baked Garlic Soup

Warm up your soul with this Easy Baked Garlic Soup, a luxurious yet simple recipe that celebrates the deep, mellow flavors of roasted garlic. Perfect for cozy evenings, this comforting soup features whole garlic heads roasted to golden perfection, paired with sautéed onions, aromatic thyme, and a rich splash of heavy cream for a velvety finish. The base of chicken or vegetable stock makes it versatile for any diet, while crusty bread—topped with optional Parmesan—adds an irresistible crunch for dipping. With just 15 minutes of prep and minimal ingredients, this creamy garlic soup is an effortless way to elevate your dinner table. Garnished with fresh parsley, each bowl is as beautiful as it is delicious. Ideal for garlic lovers and fans of quick yet flavorful soups!

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 4

Ingredients

• 3 whole Garlic heads
• 2 tablespoons Olive oil
• 1 large Yellow onion
• 2 tablespoons Unsalted butter
• 4 cups Chicken or vegetable stock
• 0.5 cups Heavy cream
• 1 teaspoon Fresh thyme leaves
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 4 slices Crusty bread
• 0.25 cups Parmesan cheese (optional)
• 2 tablespoons Fresh parsley (for garnish)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice the tops off of the garlic heads to expose the cloves. Place the garlic heads on a piece of foil, drizzle them with 1 tablespoon of olive oil, and wrap them tightly in the foil.

Step 3

Roast the garlic in the oven for 35 minutes, or until the cloves are soft and golden brown. Remove from the oven and let cool.

Step 4

While the garlic roasts, peel and finely dice the yellow onion.

Step 5

In a large pot, heat 1 tablespoon of olive oil and the butter over medium heat. Add the diced onion and sauté for 5-7 minutes, or until soft and translucent.

Step 6

Once the roasted garlic has cooled, squeeze the cloves out of their skins directly into the pot with the onions, discarding the skins.

Step 7

Pour in the chicken or vegetable stock and add the thyme leaves, salt, and black pepper. Stir to combine, then bring the mixture to a simmer. Lower the heat and let it cook for 10 minutes.

Step 8

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches and blend until smooth before returning it to the pot.

Step 9

Stir in the heavy cream and adjust seasonings to taste. Let the soup warm through for another 5 minutes on low heat.

Step 10

Toast the crusty bread slices until golden and, if desired, sprinkle them with grated Parmesan cheese.

Step 11

Ladle the soup into bowls, garnish with fresh parsley, and serve with the toasted bread on the side for dipping.

Nutrition Facts

Serving size	1839.5 grams (1839.5g)

Amount per serving	% Daily Value*
Calories	2196

Total Fat 118.50g	152%
Saturated Fat 54.60g	273%
Polyunsaturated Fat 2.70g
Cholesterol 235mg	78%
Sodium 7888mg	343%
Total Carbohydrate 218.20g	79%
Dietary Fiber 13.10g	47%
Total Sugars 14.30g
Protein 65.60g	131%

Vitamin D 13IU	64%
Calcium 1350mg	104%
Iron 12mg	67%
Potassium 1732mg	37%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.4%

Protein: 11.9%

Carbs: 39.6%