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.

171 thoughts on “Roasted Garlic Soup with Rosemary Roasted Potatoes

  1. The soup and potatoes look absolutely delicious and the potatoes are beautiful, but what I really wanted to say was I finished my Nutella yesterday by scooping out spoonfuls and eating it with pretzels. Pretzels + Nutella = YUM. I’m trying to think of something I can bake using those flavors.

  2. this looks divine & comfy! I just tried your yummy spicy jalapeno scones – hmmmm yum! I had to make them twice, in the last 5 days cus it was hubby’s request, “Can you make those yummy scones again?” ;-)

    I also dream of buying fancy shoes at least 2 times a week! well maybe not super fancy cus I can’t afford no $900 dollar Dior (awwwww if only) but if only I could buy 1 new pair a week! This is my newest crush as of late:


  3. Nothing compares to fresh homemade soup… puts campbells to shame. And I’m with Anita, Jerry Maguire? I have a weird obsession with Catch Me if You Can…. Leo does it everytime.

  4. I don’t care if I can kill people with my breath, I love garlic…I usually eat 6 to 8 garlic cloves per day…In this way only people who really love me talk to me…It’s a great way to find who is your friend and who is not ^_^

  5. Hi! Finally, I decided commenting :) Nice to meet you!
    I watch Forrest Gump every month and I don’t know why. I think about buying clothes and shoes tonnes of times a week. And about food all the time :)) Thank you for being sorry for the bad breathe, because you know I’ll can’t help but trying this soup :) I’ll make it for everybody so no one is going to kill the other :P

  6. minor typo…….i was looking all over the recipe for the SPICED onions…….till i realized it was SLICED onions :) this looks amazing. i have made your ginger lentil soup several times already…..everyone loves it. i have now stocked up on organic french lentils……last night a big container of it fell right out of my frig and went splat…..we all cried……going to make this one tonight….or as soon as i find purple potatoes!!! purple food was on dr oz yesterday! how timely!

  7. I love your blog, and this looks delicious!
    A question: Are purple potatoes similar in flavour/texture to white potatoes? Are they a waxy texture or fluffy?

  8. LOVE roasted garlic AND onions. good thing muh hubs does too… DEFINITELY making this soup! I agree with Holly B… would love to read ur blogs everyday! :-)

  9. You have no idea how excited I am in the morning when I check my daily reads and see you’ve posted a new recipe. Just makes my day! This looks absolutely fantastic. Can’t wait to give it a try :)

    P.S. Those potatoes are GORGEOUS. ::jealous::

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