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Roasted Garlic with Chickpea Soup

by Maria
Supa Crema de Usturoi Copt cu Naut

This Roasted Garlic with Chickpea Soup article is dedicated to my best friend Suz, who had the sweetest reaction: What do you mean you’re making garlic soup? Like, raw garlic? Eh, not exactly. ?

You roast the garlic first to bring out all the flavor. Then, you mix it with onion, potato, chickpeas, some cream, and seasoning and you get the dream soup for all garlic lovers. It might seem strange to you at first, it did to me too and I didn’t know how it would all turn out, but it tastes really good. And I will definitely make it again.

The recipe is inspired by JamilaCuisine. She always makes the best and trustworthy recipes. You can watch her video here, though I changed a bit the quantity of the ingredients so as to make a smaller amount of soup.

Don’t be put off by the time it takes, that’s mostly the garlic roasting in the oven. Once that’s done, it will all go easy peasy.

Time: 1 hour 30 minutes

Servings: 4


1 cup Canned Chickpeas
2½ cups Vegetable Broth
1 Onion
4 tablespoons Vegetable Oil
1 teaspoon Dried Rosemary
1 teaspoon Dried Thyme
6 oz Heavy Cream
1 Potato
2 heads Garlic
Salt & Pepper to taste


  1. Heat the oven to 180°C/350°F.
  2. Cut the tail of the garlic heads so that the cloves are visible. Move the garlic heads to a backing sheet. Add a teaspoon of vegetable oil to each, then sprinkle with salt & pepper.
  3. Wrap the baking sheet around the garlic heads so as to form a bag, and pop them in the oven for 1 hour, until the garlic is nice and soft.
  4. In the meantime, peel and chop the onion and the potato, and drain the chickpeas.
  5. When there are 5 minutes left on the garlic, heat what is left of the vegetable oil in a medium pot. Add the onion and salt & pepper and cook about 5 minutes, until the onion is soft.
  6. Stir in the dried thyme and dried rosemary and mix well.
  7. Squeeze the garlic into the pot and mix well.
  8. Add the potato and the vegetable broth. Bring to a boil, then cover and simmer for 20 minutes, until the potatoes are done.
  9. Add the chickpeas and simmer for 5 more minutes.
  10. Let the soup cool down for 15 minutes, then blend it with a food processor or an immersion blender.
  11. Finally, add the heavy cream to the pot and mix well. Enjoy!

Did you enjoy our Roasted Garlic with Chickpea Soup recipe? Questions, comments or concerns? Leave us a note below or contact us, we’d love to hear from you!

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