6 Bulb Garlic Soup

6 Bulb Garlic Soup

Garlic lovers - we've found the perfect recipe for you guys! Garlic has been celebrated for centuries for its deliciousness, incredible aroma and magical medicinal properties. But normally you'd use a few cloves... Not anymore!

Bust out all your bulbs because it's going to be a garlic FEAST with this incredible soup, packed with 6 full bulbs of tasty, tasty garlic.


6-8 medium-sized bulbs of garlic
2 potatoes cut into 2-3cm cubes
1 small brown onion
2 cups of milk
1 -2 cups of chicken or vegetable stock
Fresh marjoram, oregano, thyme or similar
OG Kangaroo Island Garlic Salt
Olive Oil


  1. Preheat your oven to 200°C (392°F).
  2. Prepare the garlic bulb by cutting off the top and placing it on a square piece of aluminium foil.
  3. Drizzle some olive oil and OG Garlic Salt over the garlic, then wrap it in the foil, leaving the top open.
  4. Put the garlic bulbs on a tray and place them in the oven. Roast for 45 minutes to an hour, or until they turn golden brown. (Note: You can also do this in an air fryer. See our recipe here.)
  5. While the garlic is roasting, bring a pot of water with the cubed potatoes to a boil. Cook them for 8-10 minutes or until they are easily pierced with a fork.
  6. Allow the roasted garlic to cool before proceeding to the next steps.
  7. In a frying pan over low to medium heat, add a drizzle of olive oil. Once hot, add the onions and sauté them until they begin to caramelize about 10-15 minutes. Set aside the cooked onions.
  8. In a large saucepan, blender, or food processor, squeeze the cooled roasted garlic out of its skins.
  9. Add the cooked potatoes and onions to the garlic.
  10. Blend the garlic, potatoes, and onions in short bursts of 3-5 seconds until they are well combined. If using a saucepan, use a stick blender for this step.
  11. Gradually add milk, 1 cup at a time, and blend until the mixture is completely smooth.
  12. If using a food processor or blender, transfer the mixture to a large saucepan over low to medium heat.
  13. Adjust the consistency by adding stock or water until it reaches your desired thickness.
  14. Keep the soup over heat, stirring occasionally, until it is warmed through.
  15. Serve the soup in bowls and garnish with a drizzle of olive oil and fresh herbs (we prefer thyme). You can also add garlic bread croutons if you'd like.Enjoy!

PS: This soup tastes amazing with a decent squeeze of lemon juice drizzled over at step 16.

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