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Creamy garlic soup with toasted croutons and fresh parsley.
A comforting bowl of velvety garlic cream soup, perfectly paired with toasted bread croutons.

Creamy roasted garlic soup

Author: Flavelo
Recipes Soups
Many fear the intensity of garlic, but in this soup, the garlic is tamed. Heat transforms the pungent, biting compounds, yielding a sweet, nutty, deep flavour profile. The creaminess of the soup comes not only from the cream but also from the starch content of the roux, which forms a velvety emulsion with the liquid.
🕒 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 mixing)
  • Stick blender (optional, for smoother texture)

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk

Instructions

1 ✓

Crush the garlic cloves or chop them very finely.

Tip: Destroying the garlic cell walls (crushing) releases the intense aroma compounds (allicin), which mellow during cooking.
2 ✓

Melt the butter in a saucepan over medium heat, toss in the garlic, and fry just until it starts to smell fragrant (30-60 seconds). Do not let it brown!

Tip: The milk proteins in the butter and the garlic sugars can burn quickly, be alert!
3 ✓

Sprinkle in the flour and whisk quickly for 1 minute until the flour foams and loses its raw smell.

Tip: This is a classic blonde roux, where the fat coats the flour particles so they don't clump in the liquid later.
4 ✓

Whisking constantly, gradually pour in the stock. Bring to the boil.

Tip: Upon reaching boiling point, the starch granules in the flour absorb water and swell (gelatinisation), thickening the soup.
5 ✓

Turn down the heat, pour in the cream, season with salt and pepper, and simmer gently for 5-10 minutes.

Tip: The fat content of the cream forms an emulsion with the soup, making it silkier and fuller in flavour.
6 ✓

Puree with a stick blender until completely smooth (optional), then serve hot with croutons, grated cheese, and chopped parsley.

Tip: Unifying the texture makes the soup more elegant.

Recipe FAQ

Why did the soup turn bitter?
You overheated the garlic when frying. If garlic burns (turns black), it becomes irretrievably bitter.
Why did the cream curdle?
The stock was too acidic, or you poured cold cream into hot soup without tempering.

Ingredients

  • 6 cloves Garlic (fresh, not dried)
  • 2 tbsp Butter
  • 2 tbsp Plain flour
  • 200 ml Single cream or Cooking cream (min. 20%)
  • 750 ml Vegetable stock (or water and stock cube)
  • 1 tsp Salt
  • 0.5 tsp Ground white pepper
  • 100 g Bread (for croutons)
  • 50 g Grated cheese (for serving)
  • 1 bunch Fresh parsley