100 Clove Garlic Soup is a creamy soup loaded with oven-roasted garlic and cubed potatoes for a comforting soup with a sweet garlicky flavor. You can also kick this soup up a notch and make Garlic Soup in a Bread Bowl!
100 Clove Garlic Soup
Do you know all the health benefits of garlic? It is highly nutritious and can help your immune system fight off the common cold. There are even more health reasons to add garlic to your diet, so why not start with this garlic soup? It has 100 cloves of garlic (well, about 10 heads, which is close to 100 cloves). But, it is not too overpowering in garlic flavor, so don’t let the number of cloves keep you from enjoying this soup.
Garlic: Keep the ten heads of garlic intact when roasting them. Generally, each head of garlic contains 10-12 cloves.
Potatoes: Russet potatoes are great for soups. They will absorb moisture, leaving the soup nice and thick.
Heavy Cream: This is a cream-based soup. If you don’t have any heavy cream on hand, whole milk would be a good substitute.
Chicken Stock: Chicken stock gives the soup a full, rich flavor. And, you can make your own chicken stock!
How to Roast Garlic
Roasting garlic adds depths of flavor, which is what you want when the recipe is centered around the garlic. To roast garlic, just follow these steps:
- First, line a pie pan with aluminum foil and preheat the oven to 400°F.
- Next, peel off the outer papery layers of each head of garlic.
- Then, cut the tops off each head of garlic, about 1/4 to 1/2-inch, so the cloves are exposed.
- Place the heads of garlic, cut-side-up, into the lined pie pan.
- Drizzle olive oil over the garlic, letting it saturate the cloves.
- Top with another sheet of aluminum foil, sealing the edges.
- Finally, bake for 50-55 minutes.*
*Note: Cooking time will depend on the age of the garlic. Garlic is done cooking when the center clove is soft. Once slightly cooled, the cloves should be tender and should easily pop out of the paper.
Will 100 Cloves of Garlic Make the Soup Too Garlicky?
Actually, and maybe surprisingly, no. Roasting the garlic does help dilute some of the strong garlic flavors, and it actually sweetens the garlic a bit.
Can I Make 100 Clove Garlic Soup without a Blender?
Yes, although the instructions are to pulse ingredients in a blender, you could also make this soup with an immersion blender. An immersion blender (also called a hand blender or a stick blender) is convenient because the soup can be made in one pot.
How to Store Garlic Soup
Store leftover soup in a sealed container in the refrigerator for up to 3 days. Because of the heavy cream in the soup, I would not recommend freezing it.
100 Clove Garlic Soup
- 10 heads garlic, about 2 inches per head
- 2 russet potatoes, rinsed, peeled, diced into 1-inch cubes (about 3 cups)
- ½ yellow onion, finely diced (about ½ cup)
- 1 cup (238 g) heavy cream
- 32 ounces (4 cups / 960 g) chicken stock
- ½ cup (50 g) shredded parmesan cheese
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon unsalted butter
- chives chopped for garnish
- croutons for garnish
- Preheat the oven to 400°F and line a pie pan with aluminum foil.
- Peel and discard the papery outer layer of the heads of garlic. Keep the heads intact. (Do not detach the individual cloves.) Cut the tops of the garlic heads off, just enough to expose the tops of the cloves (about ½-inch). Place the garlic heads cut side up in the prepared pan. Drizzle with the oil, letting the oil soak in around the cloves. Top with another sheet of aluminum foil and seal the edges of the pan.
- Bake 50-55 minutes, or until the garlic cloves are soft and deep golden brown. Set aside to cool.
- Meanwhile, heat a large pot filled with salted water over medium-high heat. Add potatoes and boil until fork tender (about 8-10 minutes). Drain water.
- Add potatoes and onions to the bowl of a blender. Squeeze all of the garlic cloves into the bowl and pulse until mixed. Add heavy cream, ¼ cup at a time, until the mixture is fully combined.
- Add the garlic mixture back to the pot and set it over medium-low heat. (You don’t want it to burn the cream.)
- Whisk in chicken stock, parmesan, salt, pepper, and butter. Heat until everything is heated through, about 15-20 minutes, stirring occasionally.
- Serve soup garnished with chives and croutons.
Did you make this recipe?
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