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Roasted Garlic Soup with Thyme Croutons


"Who doesn't like creamy roasted garlic soup? It's a little on the thin side, but it goes down much better that way."
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1 h servings 635 cals
Original recipe yields 4 servings


  • Calories:
  • 635 kcal
  • 32%
  • Fat:
  • 37.1 g
  • 57%
  • Carbs:
  • 61g
  • 20%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 96 mg
  • 32%
  • Sodium:
  • 476 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
  2. While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
  3. Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
  4. In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.

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Read all reviews 4
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I cut the recipe in half & then used half milk & hlaf organic chicken broth too add flavor. I used my immersion blender to puree & it did such a good job that there was no need to strain. I didn...

Soup turned out as advertised - on the thin side, but flavor wasn't bad. Gave everyone just a small serving before a large meal of roasted meats. Nobody complained, but no rave reviews either. I...

This was exactly what I was looking for! It was delicious.

Sorry but this just didn't work for me. Was lacking in depth and flavor. You need to add a lot of salt and pepper just to get a little something out of it. In the end it was just to milky and...