Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash Mandarin cider served in a glass Holiday Mandarin Mulled Cider BBQ sauce Diavola pizza served Spicy BBQ Diavola Pizza Warm Bagna Cauda dip served in a fondue pot with fresh vegetables Classic Bagna Cauda with Winter Crudités Blueberry pretzel plated Soft Blueberry Pretzels with Cinnamon Sugar Savory meat and vegetable biscuits served Savory Meat and Vegetable Stuffed Biscuits Alboronía with pumpkin, eggplant and fresh cilantro served Spanish Pumpkin and Eggplant Stew (Alboronía) Slice of Fainá chickpea flatbread with tomato sauce Chickpea Flatbread with Tomato Sauce (Fainá) Elote with Sour Cream - fresh corn served with sour cream, cheese, and spicy paprika Classic Sour Cream Elote Zucchini fritters with tahini sauce Zucchini Fritters with Lemony Tahini Dip Chestnut Zongzi served on a plate Sweet Chestnut Sticky Rice Dumplings (Zongzi) Kohlrabi calzone Roasted Kohlrabi & Mozzarella Calzone Sausage burger with cheese and vegetables Hungarian Style Pork & Sausage Burger Fig stuffed naan bread served Fig-Stuffed Naan Bread Gingerbread Waffles with orange zest Gingerbread Spiced Waffles White pizza with creamy cheese topping Extra Creamy White Pizza with Ricotta and Mascarpone Orange cider served in a glass Warm Spiced Orange Cider Beet and Leek Wrap with Peanut Butter Beet and Leek Whole Wheat Wraps with Peanut Butter Chicken Arroz Caldo served with hard-boiled eggs, scallions, and fried garlic Chicken Arroz Caldo with Hard-Boiled Eggs Greek baked giant beans served with whole wheat toast Rustic Greek Baked Beans with Whole Wheat Toast Fish pie with cauliflower mash, golden brown creamy topping and fish filling Low-Carb Fish Pie with Cauliflower Mash
Bowl of creamy garlic soup topped with croutons and fresh parsley.
Steaming bowl of garlic cream soup with crispy croutons.

Creamy Roasted Garlic Soup

Author: Flavelo
Recipes Soups
Many fear the intensity of garlic, but in this soup, it becomes tame and sweet. Through gentle cooking, the pungent compounds transform into a nutty, deep flavor profile. The creaminess comes not just from heavy cream, but from a classic roux that creates a velvety emulsion.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 5 servings
🔥 Calories 220 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Saucepan
  • Whisk (for lump-free sauce)
  • Immersion blender (optional, for smoother texture)

Allergen Information

⚠️ Wheat
⚠️ Milk

Instructions

1 ✓

Crush or finely mince the garlic cloves.

Tip: Crushing the cell walls releases allicin, the compound responsible for aroma, which mellows during cooking.
2 ✓

Melt the butter in a saucepan over medium heat. Add the garlic and sauté for just 30-60 seconds until fragrant. Do not let it brown!

Tip: Garlic sugars burn rapidly, so keep the heat moderate.
3 ✓

Sprinkle in the flour and whisk vigorously for 1 minute until the mixture bubbles and loses its raw flour smell.

Tip: This is a blonde roux, which will thicken the soup later.
4 ✓

Gradually whisk in the broth, stirring constantly to prevent lumps. Bring to a boil.

Tip: As it reaches boiling point, the starch granules swell and thicken the liquid.
5 ✓

Reduce heat to low, stir in the heavy cream, salt, and pepper. Simmer gently for 5-10 minutes.

Tip: The fat in the cream stabilizes the soup and gives it a luxurious mouthfeel.
6 ✓

Optional: Blend with an immersion blender for a perfectly smooth texture. Serve hot with toasted croutons, cheese, and parsley.

Tip: Blending creates a more elegant presentation.

Recipe FAQ

Why is the soup bitter?
You burned the garlic. If garlic turns dark brown or black, it becomes irretrievably bitter. Watch it closely!
Why did the cream curdle?
The soup base was too acidic, or you added cold cream to boiling soup without tempering.

Ingredients

  • 6 cloves Fresh Garlic
  • 2 tbsp Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Heavy Cream
  • 3 cups Vegetable Broth (or Chicken Stock)
  • 1 tsp Salt
  • 0.5 tsp White Pepper
  • 3 oz Bread (for croutons)
  • 2 oz Shredded Cheese (for garnish)
  • 1 bunch Fresh Parsley