Garlic Soup

garlic soup in a bowl with a spoon
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Sweetly savory roasted garlic teams up with wilted kale, Parmesan, and heavy cream for a decadent garlic soup that’s cozy and comforting as it is pungent. Topped off with cubes of crisp pancetta, it’s heaven in a bowl.

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.

garlic soup topped with crispy pancetta

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.

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.

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

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.
pot of creamy garlic soup with kale

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 2

Ingredients

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

Method

  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.