How Long Does Roasted Garlic Soup Last in the Fridge?

When stored in a sealed container, roasted garlic soup will last 3–4 days in the refrigerator. For best results, keep it in glass containers, which help preserve the flavor better than plastic. If your recipe includes cream, you may notice slight separation after a couple of days—simply stir well while reheating to restore its smoothness.

How Do You Make Roasted Garlic Less Bitter in Soup?

Bitterness often comes from overcooking garlic or using garlic that’s past its prime. To avoid this, roast the bulbs until they are golden and soft, not dark brown. Using fresh, firm garlic heads also ensures a sweeter, milder flavor in your roasted garlic soup . If the soup still tastes slightly bitter, adding a splash of cream or a pinch of sugar can balance the flavors.

Can Roasted Garlic Soup Be Made Vegan?

Absolutely. Making vegan roasted garlic soup is as easy as swapping a few ingredients. Replace butter with olive oil, heavy cream with coconut milk or oat cream, and chicken stock with vegetable stock. The roasted garlic will still provide that rich, comforting base, while the plant-based ingredients keep it dairy-free and full of flavor.

Roasted Garlic Soup – 7 Steps to the Best Creamy & Comforting Recipe

Description

This Roasted Garlic Soup is a velvety, aromatic comfort dish made with slow-roasted garlic, fragrant herbs, and a creamy broth. Its mellow, slightly sweet flavor makes it the perfect cozy bowl for chilly evenings, while still feeling light enough for a gourmet starter.

Ingredients

4 large garlic bulbs
4 tablespoons olive oil, divided
2 medium yellow onions, diced
2 tablespoons unsalted butter (or olive oil for dairy-free)
6 cups chicken or vegetable stock
1 cup heavy cream (or coconut milk for dairy-free)
1 teaspoon fresh thyme leaves
Sea salt, to taste
Freshly ground black pepper, to taste
Optional: crusty bread for serving

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Instructions

Roast the Garlic: Preheat oven to 400°F (200°C). Slice ¼ inch off the top of each garlic bulb, drizzle with 2 tablespoons olive oil, and wrap in foil. Roast for 35–45 minutes until soft and golden. Cool slightly, then squeeze cloves into a bowl.
Sauté Aromatics: In a large soup pot, melt butter with remaining olive oil over medium heat. Add diced onions and cook for 5 minutes until translucent.
Build the Flavor Base: Add roasted garlic and thyme to the pot, stirring for 1–2 minutes until fragrant.
Simmer: Pour in the stock and bring to a gentle boil. Reduce heat and simmer for 15 minutes to let flavors blend.
Blend: Use an immersion blender (or transfer to a blender in batches) to puree the soup until smooth.
Finish: Stir in cream, season with salt and pepper, and warm through without boiling.
Serve: Ladle into bowls, garnish with fresh herbs, and serve with crusty bread.

Notes

For an extra depth of flavor, roast the garlic alongside shallots or leeks. If you prefer a lighter soup, skip the cream or use low-fat milk. Always taste and adjust seasoning before serving.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Soup
Method: Stovetop and Oven
Cuisine: Comfort Food