Three whole heads of garlic go into this Roasted Garlic Soup and it comes out sweet, mellow, and just perfect. Leeks, Yukon Gold potatoes, and roasted garlic get blended with stock and cream until silky, then served with the cheesiest twisted puff pastry breadsticks for dunking. (Yes, three heads. Trust me, haha!)
A Quick Look at the Recipe
✅ Recipe Name: Roasted Garlic Soup with Puff Pastry Breadsticks
🕒 Ready In: ~70 minutes
👪 Serves: 4 servings
🍽 Calories: ~ 578 per serving (estimated)
🥣 Main Ingredients: Garlic, potatoes, leeks, puff pastry, mozzarella
👌 Difficulty: Easy
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It started as a riff on French garlic soup, the humble Provençal classic between Paris and the South of France, which is usually just garlic, herbs, and broth. I roasted the garlic, added leek, potatoes, and cream, and invented the breadsticks because soup this good needs something to drag through it.
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Why You'll Love This Recipe
Mellow, not sharp. Roasting turns the garlic sweet, soft, and almost nutty, so it tastes rich instead of harsh.
Everything roasts on one pan. Chop, season, and let the oven do 40 minutes of work.
Breadsticks that look fancy. Puff pastry, cheese, a twist. That is the whole trick.
Cozy but fast. Soup and breadsticks are both ready in about an hour.
Roasted Garlic Soup with Puff Pastry Breadsticks Video
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Ingredient Notes
Three Whole Garlic Bulbs: After 40 minutes, they go soft, golden, and sweet, and you squeeze them straight into the blender. That is why three heads is not too much. It is the same parchment-wrapped garlic move I use in my Roasted Tomato Soup with Pesto Grilled Cheese.
Leek: The whites are mild, sweet, and a little oniony. Leeks hide sand between their layers, so slice them first and rinse well before they hit the pan.
Yukon Gold Potatoes: Yukon Golds blend up buttery and smooth! And who doesn't love a leek and potato combo?
Thyme and Oregano: A warm, herby backbone that nods to Provence. Roasting them with the vegetables mellows them into the soup instead of leaving them sitting on top. My Mediterranean herbs and spices guide covers more ways to use them.
Heavy Cream and Bouillon: The bouillon deepens the stock, and three-quarters of a cup of cream makes it velvety. Add the stock gradually when you blend so you can control the thickness.
The Puff Pastry Breadsticks: Each bite gets flaky layers, melty cheese, and garlic in the middle. Keep the pastry cold so it puffs instead of going greasy.
Pro tip
The Secret to Perfect Breadsticks
Chill the twisted breadsticks for 10 minutes if the dough feels soft. Cold pastry holds the twist and puffs better.
Substitutions & Variations
No leek? Use a sweet yellow onion in the same amount. The flavor will be a little sharper.
Want it dairy free? Swap the cream for full fat coconut milk. It adds a subtle sweetness, but the soup stays creamy.
Want it vegetarian? Use vegetable stock and vegetable bouillon.
No puff pastry? Toast thick slices of baguette brushed with the garlic oil and top with melted mozzarella.
FAQ
Yes. It keeps in the fridge for up to 4 days and thickens as it sits, so add a splash of stock when reheating.
Press the ends firmly onto the baking sheet, or chill the twisted strips for 10 minutes before baking.
More Soup Recipes You'll Love
- Stuffed Pepper Soup25 Minutes
- Lemon Orzo Chicken Soup25 Minutes
- Sheet Pan Broccoli Zucchini Soup45 Minutes
⭐️ Recipe
Roasted Garlic Soup and Puff Pastry Breadsticks
Ingredients
Roasted garlic soup
- 1 large leek white parts only, washed and sliced
- 3 whole garlic bulbs
- 2 Yukon Gold potatoes cut into small cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken or vegetable stock
- ½ tablespoon chicken or vegetable bouillon
- ¾ cup heavy cream
Puff pastry breadsticks
- 2 sheets puff pastry thawed
- ½ cup shredded mozzarella
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves crushed
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
Roast the vegetables
- Preheat the oven to 375F. Slice the white parts of the leek into rounds and rinse well. Cut the potatoes into small cubes.1 large leek, 2 Yukon Gold potatoes
- Cut the tops off the garlic bulbs to expose the cloves. Place them on a sheet pan with the leek and potatoes. Drizzle everything with the olive oil, then sprinkle the thyme, oregano, salt, and pepper over the vegetables. Wrap the garlic bulbs with a piece of parchment.3 whole garlic bulbs, 1 tbsp extra virgin olive oil, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper
- Roast for 40 minutes, until the potatoes are fork-tender, the leeks are soft and lightly golden, and the garlic cloves are soft when pressed.
Blend the soup
- Let the pan cool for a few minutes. Squeeze the garlic cloves out of their skins into a blender. Add the leeks, potatoes, stock, bouillon, and cream. Blend on high until smooth, working in batches if needed. Add more stock if you want a thinner soup. Taste and adjust the salt and pepper.4 cups chicken or vegetable stock, ½ tbsp chicken or vegetable bouillon, ¾ cup heavy cream
Make the breadsticks
- Mix the olive oil, crushed garlic, garlic powder, and oregano in a small bowl. Lay one sheet of puff pastry on a parchment lined baking sheet and brush it with about half of the garlic oil. Top with the mozzarella.2 sheets puff pastry, 2 tbsp extra virgin olive oil, 2 garlic cloves, ½ tsp garlic powder, ½ tsp dried oregano, ½ cup shredded mozzarella
- Lay the second sheet over the cheese and press down gently. Cut into 1 inch strips, then twist each strip into a spiral and arrange on the baking sheet. Brush with the remaining garlic oil and sprinkle with a little more oregano.
- Bake at 375F for 16 minutes, until golden and crisp. Serve hot with the soup.
Did you make this recipe? Let me know!