Skip to Content

The Wait is Finally Over!

Get Our Cookbook

Garlic Soup

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 1 hr 10 min
  • Calories: 391
garlic soup in a bowl with a spoon

Ward off everything from vampires to the weeknight dinner blues—and maybe even the common cold—with our ultra-craveable, creamy, pancetta-topped roasted garlic soup.

Garlic, and Garlic, and More Garlic, Oh My!

Our creamy garlic soup recipe calls for four heads of garlic—not cloves, heads. Now, before you worry that you’re going to have to eat this soup in the privacy of your bedroom and wait six-to-eight weeks before socializing again, hear us out. While fresh, raw garlic is a powerful allium that packs a seriously sharp punch, roasted garlic is a different beast entirely. Once roasted, fresh garlic cloves melt and become sweet, taking on a mellow, almost nutty flavor. This sweet and yielding iteration of garlic is what our garlic soup is built on—nothing sharp here. Just purely flavorful, creamy bowls of comfort.

kale, onion, 4 heads of garlic, pancetta, chicken stock, parmesan, heavy cream, olive oil, salt and pepper for soup

What Is Garlic Soup?

It’s just what it sounds like—garlic-centric soup! Just as cream of mushroom soup is a creamy ode to mushrooms, this is essentially a cream of garlic soup and it’s a garlic-lovers dream. Our easy garlic soup recipe is a love letter from us, to garlic. And it’s about time we wrote one, right? We put it in everything! Lovely fresh garlic heads roasted to soft sweetness, caramelized onions, heavy cream and chicken stock, then puréed to silky perfection. Wilted kale lends an air of health, while fried pancetta balances that out with plenty of rich fat—skip the pancetta and you’ve got a vegetarian-friendly soup on your hands. Garlic soup is easy, versatile and CALLING. YOUR. NAME.

raw garlic heads wrapped in foil with olive oil
four roasted garlic heads on foil
Roasted garlic in a bowl
Garlic Soup 5

How to Roast Garlic

No garlic soup recipe is complete without a fool-proof, easy roasted garlic recipe, obviously! Here’s how to roast garlic:

  • Preheat your oven to 350°
  • Slice the tops off of your garlic heads, just enough to expose the cloves.
  • Drizzle the cloves with olive oil.
  • Wrap each garlic head, cut side up, in foil.
  • Roast the foil-wrapped garlic 45 minutes.
onions and olive oil in a stock pot
roasted garlic and stick in a blender
creamy garlic soup in a blender
creamy garlic soup with raw kale in a large pot

Is Garlic Soup Good for You?

The possible health benefits of garlic have actually studied pretty extensively, and raw garlic does seem to contain powerful antioxidants, antimicrobial possibly antiviral properties. That said, this soup is a “maybe a little bit healthy” at best. Our garlic soup recipe features roasted garlic, instead of raw—which is the type of garlic that has been studied the most—so unfortunately many health benefits might be lost in the roasting process. Plus, the heavy cream and pancetta *might* cancel out any other benefits the soup may offer. But! What’s good for the soul is good for the body, right? And we can say for sure that this soup is our version of soul food. We definitely believe that garlic soup has curative properties.

Tools You’ll Need

pot of creamy garlic soup with kale
garlic soup in a bowl with kale and crispy pancetta

Soups On.

Nothing says love like a bowl full of comforting soup. Whether it’s been a particularly long day, or a friend or loved one just needs a pick-me-up, these fast-cooking and soul-satisfying soups hit the spot, every time.

  • Hominy, green chilies, and sweet salsa give this Turkey Pozole Rojo layers of bold, slurpable flavor.
  • This Coconut Chicken Soup is infused with lemongrass and red curry paste was inspired by one of our favorite Thai takeout dishes.
  • Dried ramen noodles and fresh ginger, garlic and sesame oil come together in this brilliant Easy Chicken Ramen Soup hack you can feel good about serving to your family.
garlic soup topped with crispy pancetta
creamy garlic soup with kale and pancetta in a bowl

Roasted Garlic Soup For The Win!

This roasted garlic soup is a total win, right? The next time you’ve got a pot simmering away, share it with us by posting a pic to Instagram and tagging @themodernproper and #themodernproper. Happy eating!

Roasted Garlic Soup with Kale, Parmesan and Crispy Pancetta

  • Serves: 4
  • Prep Time: 5 min
  • Cook Time: 1 hr 10 min
  • Calories: 391


  • 3-4 heads of garlic
  • 2 tbsp olive oil
  • 4-8 oz pancetta, diced
  • 1 small onion, chopped
  • 4 cups chicken stock
  • 1/2 cup parmesan cheese, grated
  • 2 cups kale, ribs removed, shredded
  • 1 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper


  1. Preheat oven to 350ºF
  2. Trim the tops off 4 of the heads of garlic. Just enough to expose all its cloves. Pour ½ tablespoon olive oil over the exposed cloves and sprinkle with a little salt and pepper. Place each bulb right side up on a small square of foil. Fold the foil around the bulb of garlic and place on a cookie sheet. Roast the garlic for 45 minutes. Cool thoroughly.
  3. In a large pot, cook diced pancetta over medium heat until crispy, about 5-7 minutes. Drain off all but 1 tablespoon of pancetta fat. Reserve crispy pancetta in bowl. Add chopped onion to pancetta drippings in pan. Sauté onions until they start to caramelize, about 10 minutes.
  4. When roasted garlic is cooled, press it out of its skins. Add it to a blender along with the chicken stock and cooked onions. Purée the soup until smooth.
  5. Return soup to the pot, add kale and parmesan and bring to a simmer until kale is tender. Add cream and heat until desired temperature. Sprinkle the pancetta evenly among bowls and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 391
  • Protein 19 g
  • Carbohydrates 17 g
  • Total Fat 27 g
  • Dietary Fiber 1 g
  • Cholesterol 28 mg
  • sodium 629 mg
  • Total Sugars 3 g

Garlic Soup

Questions & Reviews

Join the discussion below.

  • Laureen Keefer

    My husband and I are not exactly kale fans. Is there anything else you would recommend as a substitute or would it be ok to leave it out entirely? (Could just have a green salad on the side to get the healthy bits.)

    Yes, you can just leave it out or sub with spinach or another leafy green you like this Swiss chard etc..

  • Tara Bartee

    The salt content looks quite high. Is that all from the pancetta? I didn't see that much salt separately in the ingredients

    Hi Tara, There is quite a bit of salt in pancetta and it probably comes form the chicken broth as well but you could use low sodium chicken broth.

  • Jade

    Does this soup freeze well?

    We haven't tested freezing this one but it would probably be ok. We would recommend thawing completely and slowly reheating, stirring frequently to make sure the cream doesn't separate.

  • Kate

    We’re vegetarian, what would you use instead of the pancetta? Thanks!

    Hmmm you could just leave out the pancetta or perhaps try porcini mushrooms. We haven't tried it either of these ways but let us know if you try it out, we'd love to hear!

  • Costa

    How many servings will this provide? It looks quite small with 4 cups and this is my first ever soup!

    Congrats! I'm not sure the exact yield. It will make 4 bowls of soup.

  • edoyle

    Long time follower, first time reviewer here. I have tried a few of your recipes but has to be my absolute favorite!!! I had to substitute bacon for pancetta because my local grocery store was out. I did add a little thyme and let it simmer a little longer than recommended to deepen the flavor. This was a great cooking project for a cold rainy/snow day!

    Thank you! We are so glad to hear this is one of your favorites! Thanks for following along and thanks for submitting a review, we love to hear feedback!

  • Kai Hull

    One of my home's favorite soups. Honestly it's a 10/10 for me.

    Thanks so much Kai! We are so happy you all enjoy it!

  • Page

    One of the best soups I’ve ever eaten. The base is amazing and it’s very versatile. Adding to my staples for sure!

    Thank you so much Page!!! So happy it's going on the staples list!!

  • Reynaldo Argueta


    Thanks Reynaldo!

  • Sonja

    This soup is the best. I love it because it’s so versatile as a base for anything you want to add. This recipe uses kale (which is delicious in it!) but you don’t need to use it. I’ve subbed mushrooms, leeks, sliced brussel sprouts, broccoli, whatever I have in my fridge either with or in place of the kale. If you don’t have pancetta, use bacon, or even croutons. The only addition I do on a regular basis is I add a couple cloves of raw garlic with the roasted to intensify the flavor. This soup is my absolute favorite and it freezes very well without vegetables in it so you can easily reheat it and do a quick veggie sauté and have a soup that tastes like you just made it. If you want to be really fancy, put it in a breadbowl and it’s a perfect meal!

    Thank you so much! We're so glad you love it!