Roasted Garlic Soup


A few weeks ago, I was in charge of putting on a Christmas party for the ladies group at our church.  Our original plan for the party was a night out at the Denver Zoo Lights.  But then the arctic blast hit and we were forced to change plans.  Mind you, this was the arctic blast before the polar vortex hit.  I still roll my eyes at hearing “polar vortex.”  It’s as if the term is begging to be laughed at.  WINTER STORM has been replaced with POLAR VORTEX.  I must say the term does make much more of an impact.

Well done, weather forecasters. Well done.

Anyways….getting back to the subject at hand.  We had to change plans and move the party indoors.  And then we had to feed people. I had four days to come up with a plan to feed 30 to 40 and I was like a deer in headlights trying to come up with something and then it hit me.  Arctic blast?  Why not soup and panini?  I could make the soup ahead of time and then do the sandwiches right before everyone arrived.  Who doesn’t like a hot bowl of soup and a warm sandwich when it’s -10 degrees out?

This Roasted Garlic Soup made it on the menu.




When entertaining and feeding that many people, I try my best to make sure my menu has options for vegetarians and lately, I’ve been throwing in a gluten free option as well.  The soup itself is both vegetarian and gluten free.  It’s the toppings that need to be modified to accommodate both groups.




Who knew that vegetable broth, potatoes, roasted garlic, milk and olive oil would make such an impression?  I had several guests at the party who raved about how good this soup tasted.




I topped this creamy soup with homemade croutons and pieces of salty bacon.  Perfect combination.

Hope you enjoy!


Roasted Garlic Soup

Serving Size: 4 to 6


  • 3 heads of garlic
  • 1-2 tablespoons of extra virgin olive oil
  • 6 cups vegetable broth
  • 3 lbs Yukon Gold potatoes, peeled and diced
  • 1 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • Toppings (optional)
  • 5 pieces bacon, cooked and diced
  • 1/2 loaf of French bread
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  • Preheat oven to 400 degrees.
  • Cut 1/2 loaf of French bread into 1/2 inch to 1 inch cubes.
  • Place cubes on baking sheet.
  • Drizzle 2 tablespoons of extra virgin olive oil over bread cubes.
  • Sprinkle salt and pepper over bread cubes.
  • Toss gently to coat.
  • Bake for 10 to 15 minutes until golden brown.
  • Roasted Garlic Soup
  • Preheat oven to 400 degrees.
  • On the heads of garlic, remove as much of the outer garlic skin layers as possible, still leaving the individual skins and cloves in tact.
  • With a knife, cut off 1/4 to 1/2 inch of the top of the head of garlic exposing the individual garlic cloves.
  • Place heads of garlic onto a piece of foil that is cut long enough to make a foil pouch that can be created to cook the garlic.
  • Drizzle heads of garlic with 1 to 2 tablespoons of extra virgin olive oil.
  • Bring sides of foil up around the head of garlic to create an enclosed pouch. Place on small baking sheet.
  • Bake for 35 to 45 minutes until the garlic cloves are golden brown and tender. Let cool.
  • Using a small fork, remove the garlic cloves from their skin. Set aside.
  • In a large stockpot, bring 6 cups of vegetable to a boil over medium high heat.
  • Add diced potatoes.
  • Cook potatoes until tender, 15 to 20 minutes.
  • Remove stockpot from heat. Add roasted garlic cloves to the stockpot.
  • Using a hand blender, carefully blend broth, potatoes and garlic until smooth in stockpot.
  • Return stockpot to stovetop and turn heat to low.
  • Add milk, salt, pepper and olive oil.
  • Using a whisk, mix well.
  • Add toppings and serve warm.


**Please note that vegetable broths vary in color. I used a vegetable broth that was light in color. If you happen to choose one that is darker or orange in color, the color of the soup will change.



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