If you've never roasted garlic before, get ready to fall in love. This Roasted Garlic Soup is creamy, comforting, and loaded with that rich, mellow garlic flavor that only comes from roasting it low and slow. It's the kind of cozy bowl that feels like a warm hug on a cold night - and bonus, it's completely gluten free and high protein!
I'm a big fan of meal prepping, so while you're roasting that garlic, go ahead and roast some tomatoes at the same time to throw together a Roasted Tomato Soup!
Want more creamy and cheesy soups? Try my Gnocchi Sausage Soup! It's also gluten free and very cozy.
🔍 Quick Look: Roasted Garlic Soup
- ⏱️ Prep Time: 45 minutes
- 🍳 Cook Time: 20 minutes
- 🕒 Total Time: 65 minutes
- 👥 Servings: 4
- 📊 Calories: ~574
- 🔥 Cook Method: Stove-top based
- 👩🍳 Main Ingredients: Garlic, broth, cheese
- ⭐ Difficulty: Easy, making it great for busy weeknight dinners
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Why You'll Love Cozy Soup Recipe!
- The flavor is unreal. Roasting garlic brings out its natural sweetness and deep, rich taste.
- Creamy and cheesy. A blend of heavy cream and sharp cheddar gives this soup that velvety texture and just the right amount of richness. If you love soups with cheddar, try this Broccoli Cheddar Soup next!
- Simple ingredients. Nothing fancy here - just pantry staples and a few fresh herbs.
- Perfect for chilly nights. Whether it's dinner on its own or a side with your favorite sandwich, this soup hits the spot.
Ingredients Needed
- Garlic: The star of the show! You might think 4 bulbs is way too much, but roasting it completely revolutionizes the flavor.
- Onion: I've made this with a red onion as well, but I find a Spanish onion tastes just right.
- Gluten free all-purpose flour: This keeps it gluten free and thickens it nicely. I've tried cassava flour as well and while it definitely works, nothing thickens it quite like all purpose gluten free flour.
- Chicken broth: I love making my own homemade bone broth and using it for all of my soups and stews!
- Chicken: We're using pre-cooked chicken here. This soup is a great way to use up leftover chicken or a rotisserie chicken! I also love using leftover chicken for my easy pesto pasta chicken!
- Shredded cheddar cheese: I highly recommend sharp cheddar, I've tried cooking with regular cheddar and the flavor just isn't as strong.
See the recipe card below for quantities!
Swaps & Variations
- Cheese options: Swap cheddar for Gruyère, fontina, or a mix for a slightly different flavor.
- Add a little heat: Stir in a pinch of red pepper flakes or cayenne for some kick.
- Make it extra hearty: Add potatoes or cauliflower.
- Garnish ideas: Fresh parsley, garlic chips, green onions, extra shredded cheese, or a drizzle of olive oil all work beautifully.
How to Make Roasted Garlic Soup
- Step 1: Slice the tops off each head of garlic, drizzle with olive oil, wrap in foil, and roast until golden and soft, approximately 40 minutes. Take off the foil in the final 10 minutes.
- Step 2: In a large pot heat the oil over medium heat, then sauté the onion and carrots in olive oil until softened.
- Step 3: Slowly pour in the chicken broth, roasted garlic, and seasonings. Bring to a low boil for 10 minutes with the lid on to let the flavors meld.
- Step 4: Using an immersion blender, blend until smooth and creamy. Alternatively, wait until it's cool and pour it into a traditional blender and blend.
- Step 5: Mix together the flour and heavy cream, then slowly pour it in while stirring it in.
- Step 6: Add the cheese and chicken and stir in. Once the chicken is heated through and the cheese is melted it's done!
Storage & Reheating
Store leftovers in the fridge for up to 3-5 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of broth or cream to loosen it up.
Roasted Garlic Soup FAQ's
Something green makes for a beautiful garnish! I like to use thinly sliced green onions or some parsley leaves. Dried parsley works too!
No! Roasting garlic mellows its sharpness and brings out a slightly sweet, nutty flavor. The result is rich and savory, not overpowering.
It's Sopa de Ajo, and it features bread, paprika, and eggs. It's quite different than this creamy and cheesy soup even though the names are similar.
For a thicker soup, you can let it simmer longer to reduce, blend in cooked potatoes, or add a small slurry of starch if needed. It thickens quite nicely as is, so use these as a last resort.
Yes, you can freeze it. Allow it to cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
More Gluten Free Soups to Try
If you tried this Roasted Garlic Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below!
Roasted Garlic Soup (High Protein)
Ingredients
For the Roasted Garlic
- 4 bulbs Garlic
- Olive oil
- Salt
For the Soup
- 1 Onion chopped
- 2 Carrots thinly sliced
- 4 cups Chicken broth
- 2 tsp. Salt
- ½ tsp. Pepper
- 1 tsp. Thyme
- 1 tsp. Parsley
- 1 cup Heavy cream
- ⅓ cup Gluten free all-purpose flour
- 2 cups Cooked chicken chopped or shredded
- 1 cup Shredded cheddar cheese
Instructions
For the roasted garlic
- Preheat the oven to 400F. Slice the tops off each head of garlic, place in an oven safe dish, drizzle with olive oil, then wrap it in foil. Roast until golden and soft, approximately 40 minutes. Set aside to cool, then peel.
For the soup
- In a large pot over medium heat, cook the onion and carrots in olive oil until softened, about 3 minutes.
- Pour in the chicken broth, roasted garlic, and seasonings. Bring to a low boil for 10 minutes with the lid on to let the flavors meld.
- When it's safe to handle, carefully blend until smooth and creamy, or leave just a few chunks. I like to use my immersion blender but you can also use a regular blender. If it's really hot, don't fully seal the lid.
- Separately in a bowl or glass, mix the cream and flour together. Slowly pour it into the soup while stirring to mix it in.
- Finally add the cheddar cheese and chicken, stirring until the chicken is warmed through and the cheese is melted and silky. Taste and adjust the salt as needed.
Notes
- To Make-Ahead: To make this soup quickly, roast the garlic in advance. Once it's cooled, store it in an air-tight container up to 3 days in advance.
- Storage: Store leftovers in an air-tight container for up to 3 days.
- Reheating: Reheat on the stovetop in a pan. Add a splash or two of broth if needed.
Claire says
Loved this soup! I made this for cold season since I’m trying to eat more garlic.
Rachel Rivera says
So glad you enjoyed it!