Roasted Garlic Soup With Potatoes, Shallots, And Fresh Herbs Recipe

I coax roasted garlic, tender potatoes, caramelized shallots, and fresh herbs into an Italian Garlic Soup that hides an unexpectedly savory depth.

I keep coming back to this roasted garlic soup with Yukon Gold potatoes. The first time I made it I thought it would be pretty plain, but those roasted bulbs change everything, they turn sweet and almost meaty, surprising in the best way.

It’s rich but not showy, and somehow every spoonful feels like it’s hiding a new note that sneaks up on you. I write recipes for a living, yet this one still makes me stop and grin when it’s done.

I call it Italian Garlic Soup because it’s humble, bold, and a little bit mysterious. Give it a try sometime.

Why I Like this Recipe

– I love how the whole kitchen fills with warm, savory smells, it just feels like home.
– I like that it’s forgiving so if I mess up a bit I can still fix it and nobody notices.
– The texture is smooth and rich, makes it feel kind of fancy even when I’m lazy.
– Leftovers reheat great and still taste awesome, perfect for busy days.
– Friends always think I spent way more time on it than I did, which makes me look good.

Ingredients

• Roasted garlic: mellow, sweet, adds depth, has antioxidants and immune friendly compounds.
• Yukon Gold potatoes: creamy texture, good source of potassium and fiber, lots of comfort.
• Shallots: sweet sharp onion flavor, lower pungency, contain flavonoids and trace vitamins.
• Extra virgin olive oil: fruity fat, heart healthy monounsaturated fats and antioxidants.
• Unsalted butter: rounds flavors, adds richness and fat, use sparingly if you want.
• Heavy cream: makes soup silky and creamy, adds calories and saturated fat.
• Parsley thyme chives: brighten the bowl, add vitamins, fresh herbal aroma and color.

Ingredient Quantities

• 4 heads garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 3 medium shallots (about 6 oz)
• 1 1/2 pounds Yukon Gold potatoes
• 4 cups low sodium chicken broth or vegetable broth
• 1 cup heavy cream or half and half
• 1 bay leaf
• 1 teaspoon fresh thyme leaves or 3 fresh thyme sprigs
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh chives, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste

How to Make this

1. Preheat oven to 400 F. Cut the top off each garlic head to expose the cloves, toss with about 1 tablespoon olive oil, wrap each head in foil and roast 35 to 45 minutes until very soft and caramelized. The longer you roast the sweeter it gets, but don’t burn it.

2. While garlic roasts, peel and thinly slice the shallots. Melt the butter with the remaining 1 tablespoon olive oil in a large pot over medium heat. Add shallots and cook 5 to 7 minutes until soft and starting to brown, scraping up any bits, this adds flavor.

3. Peel and dice the Yukon Gold potatoes into roughly 1/2 inch pieces so they cook evenly. Add potatoes to the pot, stir to coat with butter and shallots for 2 to 3 minutes.

4. Pour in 4 cups low sodium chicken or vegetable broth, add the bay leaf and thyme (if using sprigs add whole so you can pull them out later). Bring to a simmer, cover and cook 15 to 20 minutes until potatoes are very tender.

5. When garlic is cool enough, squeeze the roasted cloves out of their skins into a small bowl, mash them with a fork. Add the mashed roasted garlic to the soup pot, discard skins and any thyme sprigs and the bay leaf.

6. Use an immersion blender to purée the soup until smooth, or carefully transfer in batches to a blender and blend very hot liquid cautiously. If you like a bit of texture pulse a few times instead of fully smooth.

7. Return soup to low heat, stir in 1 cup heavy cream or half and half and warm through gently, do not boil once the cream is added or it may separate. If soup seems too thick add a splash more broth to reach the consistency you like.

8. Stir in 1/4 cup chopped fresh parsley and most of the 2 tablespoons chopped chives, reserve a little for garnish. Taste and season with kosher salt and freshly ground black pepper, remember broth can be salty so taste before adding too much salt.

9. Serve hot with a drizzle of extra virgin olive oil, a sprinkle of the reserved chives and parsley. Tip: if you want a crunchy garnish fry a thin slice of garlic in a little oil until golden for garlic chips, or roast a few extra cloves and toss on top for more texture.

Equipment Needed

1. Oven (preheat to 400 F)
2. Rimmed baking sheet plus aluminum foil for roasting the garlic
3. Sharp chef knife
4. Cutting board
5. Vegetable peeler
6. Large heavy pot or Dutch oven
7. Measuring cups and spoons
8. Immersion blender or a sturdy countertop blender (for hot liquid be careful)
9. Small bowl and fork for squeezing and mashing roasted garlic

FAQ

Roasted Garlic Soup With Potatoes, Shallots, And Fresh Herbs Recipe Substitutions and Variations

• Garlic (4 heads): Swap with 12–16 fresh cloves minced if you dont want to roast that much, or use 2 tbsp jarred roasted garlic for the same mellow flavor, or roast 1 head and add 4 raw cloves to keep a bit of bite.
• Yukon Gold potatoes (1 1/2 lb): Use 1 1/2 lb russets for a fluffier, thicker soup, or red potatoes/fingerlings for a firmer, waxy texture, or substitute 1 medium head cauliflower chopped for a low‑carb option.
• Heavy cream or half and half (1 cup): Substitute 1 cup whole milk plus 2 tbsp melted butter for similar richness, or 1 cup full fat coconut milk for dairy free, or gently fold in 3/4 cup Greek yogurt off the heat for tangy creaminess.
• Low sodium chicken or vegetable broth (4 cups): Swap with 4 cups mushroom or beef broth for extra umami, or use 4 cups water plus 1–2 tsp concentrated bouillon/stock paste if thats what you have.

Pro Tips

1. Roast a couple extra garlic heads and save the cloves for garnish or to stir in later. Roasted garlic sweetens as it cools so you can mash some right into the soup and toss a few whole cloves on top for texture, or spread them on toast for serving. Trust me, the extra heads are worth it.

2. Let the shallots brown properly and scrape up the brown bits, they add real depth. Cook them a bit longer in butter plus a little oil so they caramelize without burning, then add a splash of broth to lift all the flavor off the bottom.

3. Before you blend, scoop out and save about a cup of the hot potato cooking liquid. That starchy water is perfect for thinning the soup and helps the cream mix in smoothly. If you use a blender work in small batches and vent the lid with a towel so it doesnt blow hot soup everywhere.

4. Brighten at the end with acid and fresh herbs, not salt. A few drops of lemon juice or a tiny splash of sherry vinegar will make the soup sing, and add most of your salt after the cream so you dont overdo it. Also warm it gently after adding dairy, dont let it boil.