Roasted Garlic and Potato Soup with Parmesan

Here’s a spur of the moment recipe post for a soup I prescribed myself today. Even if you’re not feeling under the weather with a nasty cold as I am, garlic soup is as savory and nourishing as it gets.

I lifted this recipe from Whole Living, one of my favorite reads for healthy, beautifully inspired living – from the publishers of Martha Stewart magazine – but of course.

The small amount of potato in this soup gives it a luscious, satisfying texture, eliminating the addition of very much fat; just a tablespoon of olive oil coats the garlic cloves as they roast. A dusting of fresh Parmesan and some warm crusty bread makes this a perfect meal for a winter day.

Roasted Garlic and Potato Soup with Parmesan

Serving Size: serves 4 - 6


1 cup peeled garlic cloves, purchased peeled or from one or two garlic heads

1 tablespoon extra-virgin olive oil

Sea salt

6 cups stock or water

2 Yukon Gold potatoes, scrubbed and chopped into 1-inch pieces (about 2 cups)

2 tablespoons freshly grated Parmesan cheese

Fresh thyme leaves, optional


  1. Heat the oven to 400 degrees. Put the garlic in a small baking dish, drizzle with oil, sprinkle with salt and cover with a piece of foil. Roast until the cloves are golden and tender, about 30 minutes.
  2. In a large saucepan, bring the stock or water to a simmer. Season with 1/2 teaspoon salt and add the roasted garlic and potatoes. Cook until the potatoes are tender, about 15 minutes. Puree in batches in a blender (carefully - the soup is hot!). Taste for seasoning and add more salt if you like.
  3. Serve bowls sprinkled with Parmesan cheese, a few thyme leaves and a piece of warm crusty bread.


Based on a recipe in Whole Living, December 2011