Roasted garlic and pea soup is the ultimate comfort food when it’s wet and windy outside. Sitting down to a bowl of this soup feels like a big warm hug. It’s the one my own kids ask for after a muddy match or on an extra chilly evening.
This isn’t quite a 30-minute meal, since the garlic needs about an hour in the oven to turn soft and sweet. The good news is that step can be done the night before. On the day you actually want to eat it, the soup itself comes together in around 20 minutes.
This recipe is adapted from Nigel Slater’s cookbook Real Food, and makes enough for two to three people.
Ingredients
- 1 head of garlic
- 1 tablespoon olive oil
- 400g frozen peas
- 30g butter
- 4 tbsps freshly grated parmesan
- 400ml vegetable or chicken stock, heated
- 250ml heavy cream, or to taste
Method
- Preheat the oven to 200°C.
- Cut the top off the head of garlic.
- Cut out a square of tin foil, large enough to make a baggy parcel around the garlic.
- Place the garlic in the middle of the foil and drizzle with olive oil.
- Make a loose parcel around the garlic, sealing the edges of the foil.
- Roast for about one hour, until soft.
- Cook the peas in boiling salted water as usual.
- Drain and tip into a food processor or blender, then squeeze in the soft cooked cloves of garlic.
- Add the butter, parmesan and half of the stock.
- Blend to a creamy purée.
- Pour the mixture into a saucepan and add the remaining stock.
- Check the flavour and add cream to taste.
- Pour back into a saucepan and reheat gently.
- Season to taste with salt and pepper and serve.
Frequently Asked Questions
Can I roast the garlic ahead of time?
Yes — this is actually the easiest way to make the soup feel quick. Roast the garlic the night before, let it cool, and keep it covered in the fridge until you’re ready to blend the soup the next day.
Can I freeze roasted garlic and pea soup?
This soup freezes well once it’s cooled completely. Store it in an airtight container and defrost it fully in the fridge before reheating gently on the hob, stirring in a little extra stock or cream if it needs loosening.
What can I use instead of cream?
If you’d like a lighter version, crème fraîche or a splash of milk both work well in place of the heavy cream. Add it gradually and taste as you go, since the richness really is a matter of preference.
Is this soup vegetarian?
Yes, as long as you use vegetable stock instead of chicken stock. Everything else in the recipe is already vegetarian.
You Might Also Like
- 16 Splendid Soup Recipes That the Kids Will Love
- Homemade Chicken Noodle Soup is a Comforting Treat at Any Time
Save This Recipe
If this one sounds like a keeper for a rainy day, save the page or share it with someone who could use a cosy dinner idea this week.
Want More Family Food Ideas?
Sign up for our newsletter for weekly recipe ideas, family activities, and things to do at home — straight to your inbox, no spam, just useful stuff for busy parents.
