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Roasted Garlic Soup

"Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice."
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servings 728 cals
Original recipe yields 4 servings

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  1. Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  3. Puree soup in batches in a blender or food processor.
  4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 728 calories; 54.9 g fat; 48.8 g carbohydrates; 12.7 g protein; 127 mg cholesterol; 937 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 64
  1. 74 Ratings

Most helpful positive review

I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and jus...

Most helpful critical review

Very strong flavor...not only of garlic but of leeks. I made exactly as written. Since it was such an overpowering taste, it was hard to really enjoy. We will not be making this again.

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Most positive
Least positive

I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and jus...

A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4. Came out much better. I also added some oven roasted red potatoes with rosemary and garlic to the...

This soup was great...the second day. Next time I make this soup, I'll definitely finish the soup and serve it the next day. The flavor was so much better the second day. I also cut the leeks...

SunnyB's awesome pic compelled me to make this, even on the warmest day we've had so far this year. My roommate kind of gave me the side-eye when I told him we were having soup, but he sure seem...

mmmm creamy and garlicy.. upon the advive of other reviewers, I only used one leek. It was plenty, I think 4 would be way too much, unless my leeks were especially giant. Next time I'm going to ...

I loved this soup! I also love texture, so I left mine unpureed - and I have to go against the other reviewers and say that next time I would add even MORE leeks and onions to add more texture a...

This is probably my favorite soup. I have made this several times. It is extremely rich and flavorful, very smooth. Roasting the garlic makes the house smell fabulous as well. I can't imagine...

Very good, but it only needed one leek. I topped it with some croutons, for a little crunch.

A flavorful and sophisticated soup. This could be called leek soup as much as garlic soup. A wonderful blend of the two. I would recommend not using any of the cream, or up to half of it. Th...