Roasted Garlic Onion Soup (Print Version)

Slow-roasted garlic and caramelized onions combine with crispy herb croutons in a rich, warming blend.

# Components:

→ Vegetables

01 - 3 large yellow onions, thinly sliced
02 - 2 whole heads garlic
03 - 1 large leek, white and light green parts, sliced
04 - 1 celery stalk, diced
05 - 1 medium carrot, diced

→ Fats & Oils

06 - 4 tablespoons olive oil, divided
07 - 2 tablespoons unsalted butter

→ Liquids

08 - 1/2 cup dry white wine
09 - 5 cups vegetable broth
10 - 1 teaspoon soy sauce, optional

→ Herbs & Seasonings

11 - 2 sprigs fresh thyme
12 - 1 bay leaf
13 - 1/2 teaspoon dried oregano
14 - Salt and black pepper to taste

→ Herb Croutons

15 - 3 cups day-old baguette, cut into 3/4-inch cubes
16 - 2 tablespoons olive oil
17 - 1 tablespoon fresh parsley, chopped
18 - 1 teaspoon dried thyme or Italian seasoning blend
19 - 1/4 teaspoon garlic powder
20 - Pinch of salt

# Method:

01 - Preheat oven to 400°F. Slice the tops off garlic heads, drizzle with 1 tablespoon olive oil, wrap in foil, and roast for 40 minutes until soft and golden. Cool slightly, then squeeze roasted garlic from skins and set aside.
02 - While garlic roasts, heat 1 tablespoon olive oil and butter in a large pot over medium-low heat. Add onions, leek, celery, and carrot. Cook, stirring frequently, for 25-30 minutes until onions are deeply caramelized and golden brown.
03 - Pour white wine into the pot, scraping up browned bits from the bottom. Simmer until liquid is reduced by half, approximately 5 minutes.
04 - Stir in roasted garlic, vegetable broth, soy sauce if using, thyme sprigs, bay leaf, and oregano. Bring to a boil, then reduce heat and simmer uncovered for 25 minutes. Remove and discard thyme sprigs and bay leaf.
05 - Toss bread cubes with 2 tablespoons olive oil, parsley, thyme or Italian seasoning, garlic powder, and salt. Spread on a baking sheet and bake at 400°F for 10-12 minutes, stirring once, until golden and crisp.
06 - Taste soup and adjust seasoning with salt and pepper. For a smoother consistency, blend part or all of the soup using an immersion blender, depending on preference.
07 - Ladle soup into bowls and top with a generous handful of herb croutons. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The roasted garlic becomes buttery and mild, a total game-changer if you think you don't like garlic soup.
  • Those herb croutons add the perfect textural contrast and turn a simple soup into something restaurant-worthy.
  • It's the kind of soup that tastes even better the next day, making it perfect for meal prep or unexpected guests.
02 -
  • Don't skip the slow caramelization step—rushing the onions on high heat creates a bitter, burnt flavor instead of the deep, sweet complexity you're after.
  • Taste the broth before you use it, because some store-bought versions are surprisingly salty and will ruin your seasoning balance.
  • Make the croutons in the same oven as the final soup if you can, so they finish toasting right when everything is ready.
03 -
  • Make the croutons ahead of time and store them in an airtight container—they stay crispy for up to three days and let you assemble the soup quickly when you need it.
  • This soup freezes beautifully for up to three months if you freeze it without the croutons, which you can make fresh whenever you're ready to serve.
Return