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Soothing Roasted Garlic Soup Recipe

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Wellness Mama » Blog » Recipes » Soup & Stew Recipes » Soothing Roasted Garlic Soup Recipe

Ever heard the saying “A bowl of garlic soup a day keeps the doctor away”? Ok, maybe that’s not exactly how the saying goes, but in my book, this garlic soup is one case where good health and good taste unite!

Garlic is a wonderful herb and culinary ingredient that I always keep in the kitchen in some form. Cultures across the globe have prized garlic for thousands of years both for its flavor and its powerful medicinal properties. I often reach for garlic when illness strikes and even take it raw by the spoonful when I feel an illness coming on.

Swallowing raw garlic might not always sound the best, so I set out to come up with a hearty and healing garlic soup that was pleasing to the palate also.

Tasty and Healthy Garlic Soup in a Snap

Garlic soup is a traditional recipe found in several different cultures (Spanish, French, Polish, and Mexican). It’s prized for its ability to ward off sickness. Knowing the health benefits, I wanted to recreate a garlic soup I had in a restaurant (probably with not the healthiest ingredients) for the upcoming cold and flu season. I based this adaptation on a recipe I found in an old French cookbook.

What surprised me most is the delicious and savory flavor of this soup. I expected an overpowering garlic taste, but the added step of roasting the garlic creates a rich and almost slightly sweet flavor. I roast several heads of garlic at a time, so I frequently have roasted garlic in my fridge, which makes this recipe even easier. It’s a simple recipe to make though if you don’t have any on hand.

I’m a pretty practical cook and not a fan of complicated recipes (hence the low prep, one-pan recipes in my cookbook). This blended soup fits the bill. Roast garlic cloves (I do mine ahead in batches and freeze) and add chicken broth, herbs, and a little canned coconut milk (or regular milk if that’s an option) for creaminess. Blend in the pot with an immersion blender (this is one tool I couldn’t live without) and serve.

Serve with a side salad and you have a super healthy lunch or dinner, done!

Immune-Boosting Benefits of Garlic

It turns out using garlic to ward off illness isn’t just in folklore (or in the mind of a crunchy mama). Science backs up garlic’s claims to fame!

This soup is a great way to consume more garlic especially in cold and flu season, but here are some other great ways to get the benefits of garlic:

  • Add dried garlic powder or granules to soup, sauces, dips, or dressings.
  • Roast garlic cloves, mash, and mix into butter or ghee mixed with herbs. Serve on roasted veggies or cauliflower rice.
  • Mince 2-4 cloves of raw garlic and let sit for 5-10 minutes for best benefits. Consume by taking a small spoonful at a time and washing it down with water.
  • For kids, mix finely minced garlic into a little raw honey to “help the medicine go down.”
  • Don’t like garlic? (Hard for me to imagine!) I like these garlic capsules and take them occasionally when I need an extra boost (although not when pregnant or nursing).

Here’s how to make a healthy garlic soup the whole family will enjoy:

Garlic Soup Recipe

Carmelized roasted garlic is the star of this flavorful and creamy soup. Easy to whip up for a comforting meal anytime, or for an extra immune boost!
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Calories 373kcal
Author Katie Wells

Servings

6

Ingredients

For Garnish (optional):

  • 2 TBSP fresh parsley (minced)
  • ¼ cup fresh chives (chopped)
  • 1 fresh lemon (cut into wedges)

Instructions

  • In a large pot, melt the butter.
  • Add the sliced onions.
  • Saute over medium heat, stirring constantly until onions are translucent and golden.
  • Add the herbs and spices and saute for an additional 2 minutes
  • Add the roasted garlic and stir to combine.
  • Add the chicken broth and bring to a simmer.
  • Simmer for 15 minutes.
  • Reduce heat to low and add the coconut milk.
  • Using a stainless steel immersion blender, carefully blend the soup until smooth.
  • If desired, garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm.

Nutrition

Nutrition Facts
Garlic Soup Recipe
Amount Per Serving (1 cup)
Calories 373 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Cholesterol 20mg7%
Sodium 378mg16%
Carbohydrates 10.5g4%
Fiber 2.7g11%
Sugar 4.8g5%
Protein 5.9g12%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Keeps for 4-5 days in the refrigerator.
The roasted garlic recipe that this soup calls for uses 10 heads of garlic. Only half is used for this soup. Freeze the rest or use it in salad dressings, stir frys, roasted vegetables, or mashed cauliflower.

Other Healthy Soups to Enjoy

Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!

Do you use garlic when you’re feeling under the weather? Have you tried garlic soup? Please share your favorite garlic remedies and recipes!

Garlic soup recipe - soothing and immune boosting

Katie Wells Avatar

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Co-founder of Wellnesse, has a background in research, journalism, and nutrition. As a mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

Comments

92 responses to “Soothing Roasted Garlic Soup Recipe”

  1. Tina Avatar

    5 stars
    I made this for a friend when she got the flu and she raved about it. She even used it like a sauce to pour over everything. I was told she was. It a fan of coconut but she loved this! This is my go-to recipe for any sick friends.

  2. brent Avatar

    5 stars
    Darn good soup recipe, thank you. Made it for my wife for the work week.
    Had 2 quarts of fresh turkey broth I made the night before.
    Bought a discount herb plant (with thyme and rosemary in it) at the grocer, so I subbed fresh ingredients for all your dry ingredients, per an internet equivalancy page.
    I don’t have an immersion blender so all the roasted garlic went in the blender with some broth.
    We LOVE thai tom kha soup and have never used coconut milk in anything but that, so we omitted it.

    But the soup is basically all yours, and darned (I wish I could swear hear for emphasis) GOOD. Bookmarking this.

    If you respond, perhaps you can warm me up to the using the coconut next time!

  3. Hillary Heidelberg Avatar
    Hillary Heidelberg

    5 stars
    I will be ‘veganizing’ this and making it for my 11 year old son today, who is sick. Thank you!

  4. Jax Avatar

    5 stars
    Garlic Soup was amazing! I dunked some crusty sourdough bread in it & was in heaven. Can’t wait to make more.

  5. andrea Avatar

    Hey thanks for the recipe, but the medicinal part of garlic is ruined once cooked. I veganized this puppy and it turned out tasty. Thanks again

  6. Natalie Avatar

    Thank you so much for this soup, I think it is the best soup I have EVER tasted!!! Eternally grateful xx

  7. Tress Bare Avatar
    Tress Bare

    So good! Woke up feeling terrible this soup may not be the cure but it sure helps. Thank you.

  8. Belinda Avatar

    5 stars
    I like this one alot, Its amazeballs! All the other recipes call for regular milk, Im lactose, so its nice to see I can use a substitute, it actually works! YUM YUM YUM

  9. Arianna Avatar
    Arianna

    5 stars
    Just finished making this! I used Silk coconut milk and I think it sweetened it up a bit more than it should’ve. Any idea how to cut the sweetness? I was thinking about just making a half batch without the milk and adding it to my first batch.

  10. Salin Avatar

    5 stars
    Thank you soon much!! This soup is wonderful!

    I made half of this portion, for my boyfriend who is sick. I used 1 can of Aroy-D Coconut Milk from Thailand, instead of 1 cup.. and it turned out awesome! The garlic does not taste strong at all!

    Thanks again for this recipe!

  11. Sanita Avatar

    5 stars
    I tried this recipe when I had cold and it’s awesome… The flavour is so good and the blend of the ingredients is too tasty. Thank you so much! My cold started to come down after having this soup.

  12. Diane Avatar

    5 stars
    Just made this last nite and ate some for the first time and it is absolutely delicious!! I am fighting bronchitis and am leaving for vacation in 2 days so this was just the nourishment I needed. Thanks!

  13. Mushy Avatar

    So I made this soup today and used my homemade bone broth as the base of the soup for added nutrition, fresh organic vidallia onions,and Native Forest unsweetened Organic Coconut milk. Just hummy(healthy and yummy).

  14. lori Avatar

    4 stars
    I am super glad I came across this recipe! I did some altering: I didn’t use broth (added spices to water instead), added a jalapeno to the sauteed onion and also added lentils and taro for some extra protein and bulk. But, the amount of garlic was spot on and SO good! Thank you!

  15. Richard Avatar
    Richard

    I am a single person. I would like to make the soup, yet the quantities way too much from me unless it can be refrigerated for a period of time. This anyone know how long you can be kept in the refrigerator? I don’t think it can be frozen.

    1. Diane Avatar

      5 stars
      Of course it can be frozen, why not?? I freeze almost everything because I like to make big batches!!

      1. Caitlin Avatar

        My mom has been on me for YEARS to make her allegedly ‘healing’ garlic tea. However, I’ve been so sick for the past several months that I gave this recipe a try instead. I could not believe how AMAZING and DELICIOUS it is. I actually cut up about 3 inches of ginger and added it to this recipe. I fried it up with the onions and it added a nice touch and helps with my stomach pain.

        But I’m only one person! So how long can I refrigerate this? I’m thinking I’m going to freeze my leftovers but it’s been 4 days since I originally made this. Thoughts?

  16. Lauren Avatar

    5 stars
    Just made this tonight. It is a keeper! I used one onion and three leeks, and then used grass cow’s milk instead of coconut. Otherwise, followed the recipe and the whole family enjoyed it. This was a great use of my first batch of chicken bone broth. Nourishing things afoot here! 🙂

  17. Amber Avatar

    This soup sounds amazing! But…one question: do you peel all those garlic cloves one by one?! Do you have a trick to make it go faster/easier?

    1. Wellness Mama Avatar

      If you cut the bulb like I suggest, then when you grasp the end of the bulb and pull, the roasted tips of the garlic should stick to the pan, making peeling really easy!

  18. Tanisha Agarwal Avatar
    Tanisha Agarwal

    is the chicken broth necessary……??
    or can something else be used in place of it coz im a pure veggei..
    bt i need this receipe for my cookery board practiclas…..

    1. Wellness Mama Avatar

      You could substitute veggie broth, although the chicken, especially if it is homemade, will have additional benefits. It will still taste amazing, though, and have all that awesome garlic 🙂

  19. faithy Avatar

    5 stars
    so yummy! and easy too….this is one of the only soups i can eat since im tryna repair my teeth and cant have any potatoes or starch…..as soon as my teeth can get strong and healthy again ill put some potatoes in it….

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