\n<\/p>\n
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/p>\nCreamy roasted garlic soup is comfort food<\/strong> with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan into a cozy soup<\/strong> is absolute perfection<\/strong>. Just make sure you serve it to anyone within hugging distance.<\/p>\n<\/figure>\n\nWhy This Soup is a Must Try<\/h2>\n\nRich, comforting flavor:<\/strong>\u00a0Roasted garlic, tender potatoes, and parmesan come together for a silky, savory soup<\/li>\nSimple & Delicious:<\/strong>\u00a0All the creamy, gourmet-tasting goodness comes together in one pot. No complicated steps or fancy techniques required.<\/li>\nFlexible enough for any flavor mood:<\/strong>\u00a0It\u2019s a versatile soup that pairs beautifully with salad<\/a>, sandwiches<\/a>, crusty bread<\/a>, or a sprinkle of your favorite toppings.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Roasted Garlic Soup<\/h3>\n<\/figure>\n\nShallots:<\/strong> Shallots add a mild, delicate onion flavor. You can use yellow onion or leeks instead.<\/li>\nHerbs:<\/strong> Customize your herb blend. Basil, rosemary, or parsley all work. If you\u2019re using fresh herbs, 1 tablespoon of fresh = 1 teaspoon of dried.<\/li>\nGarnish:<\/strong> If you really love garlic, top the soup with more roasted garlic cloves. Also, croutons, fresh herbs, and shredded parmesan.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Creamy Roasted Garlic Soup<\/h2>\nAll the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.<\/p>\n\nRoast Garlic: <\/strong>Preheat oven to 400\u00baF. Cut the tops off\u00a04 heads of garlic\u00a0and place them on a sheet of foil. Drizzle olive oil\u00a0over the garlic and wrap tightly in foil, and place on a baking sheet<\/a>. Bake for 45 minutes or until the garlic is golden brown and soft.<\/li>\nSaut\u00e9 Shallots:<\/strong> Melt butter\u00a0in a large pot over medium-high heat. Add diced shallots\u00a0and cook until the shallots begin to soften.<\/li>\nSimmer:<\/strong> Add\u00a0salt,\u00a0black pepper,\u00a0dried thyme,\u00a0dried oregano, chicken broth<\/a>, and\u00a0yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.<\/li>\nAdd Roasted Garlic:<\/strong> Squeeze the roasted garlic out of its skin, then add it to the pot.<\/li>\nPuree Soup:<\/strong> Blend the soup in a blender or with an immersion blender<\/a> until it is smooth.<\/li>\nServe:<\/strong> Stir in\u00a0heavy cream\u00a0and parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and fresh parsley, if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic<\/span> and place them on a sheet of foil. Drizzle 2 tablespoons olive oil<\/span> over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.<\/span><\/p>\n<\/li>\n\nMelt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/p>\n
Creamy roasted garlic soup is comfort food<\/strong> with a side of obsession. Combining roasted garlic, tender potatoes, and nutty Parmesan into a cozy soup<\/strong> is absolute perfection<\/strong>. Just make sure you serve it to anyone within hugging distance.<\/p>\n<\/figure>\n\nWhy This Soup is a Must Try<\/h2>\n\nRich, comforting flavor:<\/strong>\u00a0Roasted garlic, tender potatoes, and parmesan come together for a silky, savory soup<\/li>\nSimple & Delicious:<\/strong>\u00a0All the creamy, gourmet-tasting goodness comes together in one pot. No complicated steps or fancy techniques required.<\/li>\nFlexible enough for any flavor mood:<\/strong>\u00a0It\u2019s a versatile soup that pairs beautifully with salad<\/a>, sandwiches<\/a>, crusty bread<\/a>, or a sprinkle of your favorite toppings.<\/li>\n<\/ul>\n<\/div>\n<\/p>\n\n\nIngredients for Roasted Garlic Soup<\/h3>\n<\/figure>\n\nShallots:<\/strong> Shallots add a mild, delicate onion flavor. You can use yellow onion or leeks instead.<\/li>\nHerbs:<\/strong> Customize your herb blend. Basil, rosemary, or parsley all work. If you\u2019re using fresh herbs, 1 tablespoon of fresh = 1 teaspoon of dried.<\/li>\nGarnish:<\/strong> If you really love garlic, top the soup with more roasted garlic cloves. Also, croutons, fresh herbs, and shredded parmesan.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n <\/p>\nHow to Make Creamy Roasted Garlic Soup<\/h2>\nAll the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.<\/p>\n\nRoast Garlic: <\/strong>Preheat oven to 400\u00baF. Cut the tops off\u00a04 heads of garlic\u00a0and place them on a sheet of foil. Drizzle olive oil\u00a0over the garlic and wrap tightly in foil, and place on a baking sheet<\/a>. Bake for 45 minutes or until the garlic is golden brown and soft.<\/li>\nSaut\u00e9 Shallots:<\/strong> Melt butter\u00a0in a large pot over medium-high heat. Add diced shallots\u00a0and cook until the shallots begin to soften.<\/li>\nSimmer:<\/strong> Add\u00a0salt,\u00a0black pepper,\u00a0dried thyme,\u00a0dried oregano, chicken broth<\/a>, and\u00a0yellow potatoes. Simmer until the potatoes are soft, about 20 minutes.<\/li>\nAdd Roasted Garlic:<\/strong> Squeeze the roasted garlic out of its skin, then add it to the pot.<\/li>\nPuree Soup:<\/strong> Blend the soup in a blender or with an immersion blender<\/a> until it is smooth.<\/li>\nServe:<\/strong> Stir in\u00a0heavy cream\u00a0and parmesan. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and fresh parsley, if desired.<\/li>\n<\/ol>\n\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n<\/figure>\n\n\nPin this now to find it later<\/p>\nPin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic<\/span> and place them on a sheet of foil. Drizzle 2 tablespoons olive oil<\/span> over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.<\/span><\/p>\n<\/li>\n\nMelt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
<\/div>\n
All the rich, velvety flavor of roasted garlic soup comes together in no time. This version is creamy, comforting, and easy enough to make any night of the week.<\/p>\n
Pin this now to find it later<\/p>\n
Pin It<\/a><\/div>\n<\/div>\n\n\n\nCook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic<\/span> and place them on a sheet of foil. Drizzle 2 tablespoons olive oil<\/span> over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.<\/span><\/p>\n<\/li>\n\nMelt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Cook Mode<\/span><\/label>Prevent your screen from going dark<\/span><\/p>\n\n\n\n\nPreheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic<\/span> and place them on a sheet of foil. Drizzle 2 tablespoons olive oil<\/span> over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.<\/span><\/p>\n<\/li>\n\nMelt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Preheat oven to 400 degrees Fahrenheit. Cut the tops off 4 heads garlic<\/span> and place them on a sheet of foil. Drizzle 2 tablespoons olive oil<\/span> over the garlic and wrap tightly in foil, and place on a baking sheet. Bake for 45 minutes or until the garlic is golden brown and soft.<\/span><\/p>\n<\/li>\n\nMelt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Melt 2 tablespoons butter<\/span> in a large pot over medium-high heat. Add 2 diced shallots<\/span> and cook until the shallots begin to soften.<\/span><\/p>\n<\/li>\n\nAdd \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Add \u00be teaspoon salt<\/span>, \u00bd teaspoon pepper<\/span>, 1 teaspoon dried thyme<\/span>, 1 teaspoon dried oregano<\/span>, 4 cups chicken broth<\/span>, and 4 medium yellow potatoes, peeled and large diced<\/span>. Simmer until the potatoes are soft, about 20 minutes.<\/span><\/p>\n<\/li>\n\nSqueeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Squeeze the roasted garlic out of its skin and add it to the pot. Blend the soup in a blender or with an immersion blender until it is smooth.<\/span><\/p>\n<\/li>\n\nStir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Stir in \u00be cup cream<\/span> and \u00bd cup parmesan<\/span>. Adjust the seasonings if needed, and serve the soup with croutons, parmesan, and parsley, if desired.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\nStoring Leftovers<\/strong><\/span><\/p>\n\nStorage: <\/strong>Store leftovers in an airtight container in the fridge for up to 5 days.<\/li>\nFreezing: <\/strong>Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat until warmed through.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nCalories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Calories: <\/span>341<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>30<\/span>g<\/span><\/span>Protein: <\/span>9<\/span>g<\/span><\/span>Fat: <\/span>22<\/span>g<\/span><\/span>Saturated Fat: <\/span>11<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>8<\/span>g<\/span><\/span>Trans Fat: <\/span>0.2<\/span>g<\/span><\/span>Cholesterol: <\/span>52<\/span>mg<\/span><\/span>Sodium: <\/span>1055<\/span>mg<\/span><\/span>Potassium: <\/span>654<\/span>mg<\/span><\/span>Fiber: <\/span>3<\/span>g<\/span><\/span>Sugar: <\/span>3<\/span>g<\/span><\/span>Vitamin A: <\/span>646<\/span>IU<\/span><\/span>Vitamin C: <\/span>29<\/span>mg<\/span><\/span>Calcium: <\/span>189<\/span>mg<\/span><\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\nNutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
Nutrition information is automatically calculated, so should only be used as an approximation.<\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/figure>\n\n\nMore Easy Soup Recipes<\/h2>\n<\/p>\n<\/header>\n<\/section>\n<\/div>\n
![\"\"](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/creamy-garlic-soup-.jpg\"\/)
![\"\"\/](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/creamy-garlic-soup-.jpg\")
<\/div>\n![\"Bowl](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/creamy-garlic-soup--1200x1799.jpg\" "\\"Creamy")
<\/figure>\n![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsCreamyGarlicSoup-1200x800.png\"\/ "\\"Creamy")
![\"Overhead](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/IngredientsWithLabelsCreamyGarlicSoup-1200x800.png\" "\\"Creamy")
<\/figure>\n![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-6-1200x800.jpg\"\/ "\\"Creamy")
![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-6-1200x800.jpg\" "\\"Creamy")
<\/figure>\n![\"Shallots](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-2-1200x800.jpg\"\/ "\\"Creamy")
![\"Shallots](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-2-1200x800.jpg\" "\\"Creamy")
<\/figure>\n![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-5-1200x800.jpg\"\/ "\\"Creamy")
![\"Chicken](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-5-1200x800.jpg\" "\\"Creamy")
<\/figure>\n![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-8-1200x800.jpg\"\/ "\\"Creamy")
![\"Roasted](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-8-1200x800.jpg\" "\\"Creamy")
<\/figure>\n![\"Soup](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-9-1200x800.jpg\"\/ "\\"Creamy")
![\"Soup](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-9-1200x800.jpg\" "\\"Creamy")
<\/figure>\n![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-10-1200x800.jpg\"\/ "\\"Creamy")
![\"Cream](\"https:\/\/therecipecritic.com\/wp-content\/uploads\/2025\/11\/CreamyGarlicSoup-10-1200x800.jpg\" "\\"Creamy")
<\/figure>\n<\/figure>\n