Top this garlic soup with a big handful of our mini soup croutons. And if you love roasted garlic as much as we do, also try our roasted garlic mashed potatoes and our bacon and roasted garlic guacamole!
How to make garlic soup
If you happen to have a few heads of leftover roasted garlic on hand, then you’ll be eating this soup in about 20 minutes. If not, set aside just under an hour.
How to store leftover creamy garlic soup
First, let your leftover garlic soup cool to room temperature, then transfer it to an airtight container. Pop it in the fridge for up to 3-4 days. If you want to freeze it, do so for up to three months, thawing it out in the fridge a day before you intend to enjoy it. Reheat over low heat, and add a bit of extra cream, stock, or water if you need to thin out the consistency. But if you want your bowl of soup to have some friends at the table, why not make a loaf of herb and cheese no yeast bread? Or set out a simple salad like our best kale salad or roasted winter salad. Or turn it into a soup and sandwich deal with our bacon sandwich, sriracha grilled cheese, or even some warm bruschetta.
Did you make this?
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