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Roasted Potato, Onion, and Garlic Soup Recipe

Roasted Potato, Onion, and Garlic Soup Recipe

Blustery winds and longer nights call for foods rich in minerals from the earth, the root-place where plants store their own deep nourishment. Garlic and onions are recognized allies in supporting our bodies’ immune defenses, and potatoes are comforting and creamy. Roasting mellows and sweetens these great vegetables, and whirring them in a blender with a little stock and milk makes a soup that warms the body and the soul.

This easy-to-make soup is a classic comfort food that can also help to keep colds and flu at bay. Add a crisp, nutty salad on the side and you’ve got yourself a glorious one-pot supper.


2 pounds potatoes, peeled and cut into 1-inch chunks
2 yellow onions, peeled and quartered
2 tablespoons olive oil
Salt and freshly-ground black pepper to taste
1 head garlic
2 1/2 tablespoons unsalted butter
2 teaspoons water
6 cups vegetable stock
1 1/2 tablespoons unbleached flour
1/2 cup milk, half-and-half, or light cream

1. Preheat oven to 400F. Place potatoes and onions in a large bowl, breaking up onions so the layers separate. Drizzle with olive oil, then spread vegetables in a single layer on a large baking sheet or baking pan. Add salt and pepper to taste.

2. Slice off the top third of the head of garlic and place the garlic on a sheet of aluminum foil. Put 1/2 tablespoon butter on cut top of garlic and dribble water on foil, then fold up the sides of the foil to make a packet around the garlic. Place this packet on the baking sheet or in the pan along with the vegetables.

3. Roast everything for 45 minutes, then remove garlic. Continue roasting potatoes and onions another 10 or 15 minutes, until done. Onions will be charred and crisp in places.

4. Put a third of the vegetables in a food processor and add a ladleful of stock. Process until almost smooth, then transfer to a large bowl. Repeat until all the vegetables are professed, squeezing the garlic cloves (they will have softened into a nice paste) into the last batch.

5. Place the remaining stock in a large soup pot and add pureed vegetables. In a small saucepan over moderately low heat, melt the remaining 2 tablespoons of butter and add flour, stirring until the flour turns a light golden color. Stir in the milk or cream and cook, stirring, until thickened. Add a ladle or two full of the soup from the pot to this cream mixture and continue to cook for another minute, stirring to combine.

5. Add the cream mixture to the soup. Heat 10 minutes, stirring, until heated through. Serve hot.

Serves 6 to 8.

Read more: Food, All recipes, Soups & Salads

Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on, a website dedicated to healthy and green living.

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Soup Makes the Meal

150 soul-satisfying recipes for soups, salads, and now


+ add your own
9:07AM PDT on Apr 16, 2013

Yum yum!!! Thank you

8:41PM PDT on Mar 25, 2013

Delightful with a rustic flavour!

2:34AM PST on Dec 30, 2012


2:33AM PDT on Oct 20, 2012

Thank you for sharing :)

10:21AM PDT on Mar 26, 2012

Grazie per la ricetta.

8:00AM PST on Feb 23, 2012


11:46AM PST on Feb 18, 2012

Thanks for the great recipe. Yum!

11:38PM PST on Feb 13, 2012

My mouth is watering already....

11:18AM PST on Dec 23, 2011


11:37AM PST on Nov 13, 2011

Another yummy sounding recipe for me to try this winter.

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Disclaimer: The views expressed above are solely those of the author and may not reflect those of
Care2, Inc., its employees or advertisers.

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