If you’re craving something cozy, creamy, and full of flavor, this roasted garlic and caramelized onion potato soup totally delivers.

It’s rich without being heavy, and the sweet, slow-cooked onions paired with buttery roasted garlic give it that extra something special.

Perfect for a chilly night in, or when you want a soup that feels a little more “wow” than your average potato bowl.

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Roasted Garlic & Caramelized Onion Potato Soup Ingredients

• 1 large head garlic
• 1 tablespoon olive oil, plus more for drizzling
• 2 tablespoons butter (or more olive oil for dairy-free)
• 2 large yellow onions, thinly sliced
• 1/2 teaspoon salt, plus more to taste
• 1/2 teaspoon sugar (helps caramelize the onions)
• 1 1/2 pounds Yukon Gold potatoes, peeled and diced
• 4 cups vegetable broth (or chicken broth for extra richness)
• 1/2 cup heavy cream (or half-and-half for lighter texture)
• Freshly ground black pepper, to taste
• Optional: chopped chives, crispy shallots, or croutons for garnish

Kitchen Tool Tips

• A ceramic garlic roaster makes roasting garlic clean and foolproof.
• A good mandoline slicer gives you evenly thin onion slices that caramelize evenly.
• I use this immersion blender for easy, mess-free puréeing directly in the pot.

How to Make Roasted Garlic & Caramelized Onion Potato Soup

1. Roast the garlic: Preheat oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool slightly, then squeeze out the cloves.
2. Caramelize the onions: In a large pot, melt butter over medium-low heat. Add sliced onions, salt, and sugar. Cook slowly, stirring often, for 25–30 minutes until deeply golden and jammy.
3. Cook the potatoes: Add diced potatoes and roasted garlic to the pot with onions. Stir to combine.
4. Simmer: Pour in broth and bring to a boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
5. Blend: Use an immersion blender to purée the soup until silky smooth.
6. Finish: Stir in heavy cream, season with black pepper and more salt if needed. Reheat gently if necessary.
7. Serve: Ladle into bowls and top with chopped chives, crispy shallots, or crunchy croutons.

Nutritional Information

Per serving:

• Calories: 280
• Fat: 14g
• Carbohydrates: 34g
• Protein: 4g
• Fiber: 4g
• Sodium: 640mg

How to Serve

Serve piping hot with a crusty baguette or a sharp arugula salad on the side. For texture and flair, top with crispy shallots, fresh chives, or even a drizzle of browned butter.

Storage

• Refrigerate in an airtight container for up to 5 days.
• Freeze for up to 2 months; thaw overnight in the fridge.
• Reheat gently on the stove over medium-low heat, stirring frequently to preserve the creamy texture.

FAQ

Can I make this vegan?

Yes—use olive oil instead of butter and swap heavy cream for a splash of unsweetened oat milk or cashew cream.

Can I use red or white potatoes instead of Yukon Gold?

Yes, though Yukon Golds yield the creamiest result. Russets also work well but may need a bit more liquid.

Do I have to caramelize the onions that long?

For the deepest flavor, yes—but if short on time, sauté until soft and golden for a lighter version.

What can I use instead of cream?

Half-and-half, whole milk, or a dairy-free option like coconut cream or oat milk can all work.

Ingredient Spotlight

Roasted Garlic
Slow roasting garlic transforms its sharpness into a sweet, buttery paste with rich umami flavor. It deepens the soup’s complexity without overwhelming it.

If you try this recipe, I’d love to hear your thoughts in the comments below.