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60-Clove Garlic Soup

Whole heads of garlic roasted until sweet, then blended with potato and broth into a creamy, mellow soup. The recurring cold-season TikTok format, this year sized up to a full five heads of garlic.

75 minEasyServes 6260 cal/serving

AmericanSoupOven and StovetopVegetarianGluten-FreeEgg-FreeShellfish-Free

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Ingredients

  • 5 whole garlic heads, top sliced off
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 yellow onion, diced
  • 2 russet potato, peeled and diced
  • 4 cups vegetable broth
  • 4 sprigs fresh thyme
  • 1/2 cup heavy cream
  • 1 tsp salt
  • 1/2 tsp black pepper, cracked

Instructions

  1. 1

    Preheat the oven to 400°F. Set 5 top sliced off whole garlic heads cut-side up in a baking dish, drizzle with 2 tbsp olive oil, and cover tightly with foil.

  2. 2

    Roast for 40 minutes, until the cloves are soft and golden. Let cool slightly, then squeeze the roasted cloves out of their skins into a bowl.

  3. 3

    Melt 2 tbsp unsalted butter in a large pot over medium heat. Add 1 diced yellow onion and cook for 5 minutes until softened.

  4. 4

    Add 2 peeled and diced russet potato, the roasted garlic, 4 cups vegetable broth, and 4 sprigs fresh thyme. Bring to a boil, then reduce heat and simmer for 20 minutes, until the potato is fork-tender.

  5. 5

    Remove the thyme sprigs. Carefully blend the soup until smooth, either with an immersion blender or in batches in a stand blender.

  6. 6

    Stir in 1/2 cup heavy cream, 1 tsp salt, and 1/2 tsp cracked black pepper, and warm through over low heat for 2 to 3 minutes before serving.

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Questions

What temperature do I cook 60-Clove Garlic Soup at?

For 60-Clove Garlic Soup, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 40 minutes, in step 2.

What equipment do I need for 60-Clove Garlic Soup?

Beyond a knife and a board, the method uses an immersion blender (step 5) and a blender (step 5). If you do not have one, a countertop blender, filled halfway with the lid vented, replaces the immersion blender.

Is there a substitute for heavy cream in 60-Clove Garlic Soup?

The entry for 60-Clove Garlic Soup calls for 1/2 cup heavy cream. In its place: In sauces and soups, use half-and-half with a teaspoon of cornstarch per cup, or evaporated milk. Neither will whip.

Can I make 60-Clove Garlic Soup dairy-free?

Yes. The dairy in 60-Clove Garlic Soup is 2 tbsp unsalted butter, 1/2 cup heavy cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream. The richness shifts slightly, but the method does not change.

Is 60-Clove Garlic Soup gluten-free?

Yes. As written, nothing in the ingredient list for 60-Clove Garlic Soup is wheat, barley or rye. Gluten hides in packaged goods, so read the label on the broth.

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