Dinner Gluten-Free Lunch Recipes Savory

Roasted Garlic Soup with Rosemary Roasted Potatoes


I watch the movie Jerry Maguire once a month.  I dunno…

I seem to make soup every two weeks.

I chase my cat around the neighborhood about once a week.

I think about buying fancy shoes I don’t need at least two times a week.

Every few days I ride my bike… and eat salsa and tortillas… not simultaneously.

Every day, I send an obscene amount of text messages and emails.  Millions.  Too many.  Lots.


Today I made soup, watched Jerry Maguire, sent about 8.4 million text messages, and thought about buying unnecessary shoes.  What am I going to do for the rest of the month?

I don’t know, but it better involve Nutella and pretzels… and maybe string cheese.


I found these pretty pretty small potatoes at the grocery.  Tossing them with rosemary, olive oil, salt, and pepper.

Roasted potatoes stacked in the center of a velvety soup.  Good idea.


This soup is just about equal parts garlic and onions.  The onions are cooked to translucency.  Some of the garlic is roasted, some is left raw.  Roasted garlic becomes sweet and creamy.  Raw garlic has that delightful garlic kick.  This soup is creamy, velvety, and does not have a super overpowering garlic flavor.  I think it’s balanced and super comforting.  If you’re afraid of garlic… you might just be surprised by this soup.


Lemon and freshly grated Parmesan Cheese only compliment the soup.  Brightness and salty cheese.

It’s pretty and comforting, easy and classy.  Yes, classy.  This soup feels like a comforting way to transition from winter to spring.

Ps… sorry about the bad breath.  I really am.


Roasted Garlic Soup with Rosemary Roasted Potatoes

Makes 2 large, or 4 small servings

adapted from Bon Appetit, February 1999

Print this Recipe!

For the Roasted Garlic:

26 garlic cloves (unpeeled)

2 tablespoons olive oil

salt and pepper

For the Potatoes:

2 Russet potatoes, cut into large bite-size chunks


12 small new or purple potatoes, or a mixture!

2 tablespoons olive oil

1 tablespoon fresh rosemary, chopped

salt and pepper

For the Soup:

2 tablespoons olive oil

2 medium yellow onions, sliced into half rings

2 teaspoons fresh thyme, chopped

15 to 18 garlic cloves, peeled but kept mostly whole

4 cups chicken stock (vegetable stock will also work)

1/2 cup Greek yogurt, milk, or half and half, or heavy cream

salt and pepper to taste

lemon wedges, Parmesan cheese, and good olive oil for drizzling

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Place 26 unpeeled garlic cloves in a small baking dish.  Toss with olive oil, a few pinches of salt and black pepper.  Cover dish with foil and set aside.

Dice potatoes into large bite-sized pieces and place on a baking sheet lined with parchment paper.  Toss with olive oil, rosemary, salt and pepper.

Place the foil-covered garlic cloves  and the rosemary potatoes in the oven.  Bake both for 45 minutes.  Remove the potatoes from the oven once or twice to toss around the pan to ensure even baking.  After 40 to 45 minutes, a knife will easily pass through the roasted garlic and roasted potatoes.  Remove both from the oven and allow to cool.

When cool enough to handle, remove the roasted garlic from their skins and combine with the raw garlic.  Set aside.

Heat a olive oil in a large pot over medium heat.  Add the sliced onions and chopped thyme.  Cook until onions are translucent and thyme is super fragrant, about 6 minutes.  Add the two types of garlic and cook for 3 to 5 minutes.  Add the chicken stock, reduce heat to low, cover and simmer the soup until raw garlic is soft and tender, about 20 minutes.

Remove soup from heat and blend, in two or three batches, in a blender until smooth.  Return soup to the pot and add yogurt or cream.  Stir until yogurt has dissolved; a whisk helps incorporate the thick yogurt into the soup.  Add salt and pepper to taste.

To serve, stack roasted potatoes in the center of a shallow bowl.  Pour soup around the potatoes.  Drizzle with olive oil, a dash of fresh lemon juice and a generous shaving of Parmesan cheese.

Soup can be made one day in advance, and develops really well in the fridge.  Soup lasts, in an airtight container, in the refrigerator, for up to 4 days.