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Roasted Garlic and Brie Soup

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When I asked my 7-yr-old piano student yesterday to tell me what was new in his world, he rolled his eyes and matter-of-factly informed me that “Um….it’s cold outside again”. So true, so true. After a month of gorgeous spring weather, the temperatures in Kansas Cty have randomly decided to dip over the last week, forcing everyone to pull out long-sleeved shirts, turn on their car heaters, and switch back to hot instead of iced coffee. Boo.

Me? I decided it was a perfect opportunity to pull out a warm, delicious soup recipe I’d been wanting to try. Because who wouldn’t turn down garlic+brie…especially in a soup! Sure enough, it was the perfect comfort food that I was looking for. The soft brie I used melted down beautifully to give the soup a creamy texture with that classic burst of flavor. And the roasted garlic gave it an irresistibly subtle, buttery depth of flavor.

Very simple, yet this would undoubtedly pass as tres gourmet. :)  Loved it!


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Roasted Garlic & Brie Soup

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  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 -6 cups soup 1x


Very simple, yet this would undoubtedly pass as tres gourmet. You’ll love this Roasted Garlic & Brie Soup recipe!


  • 2 heads of roasted garlic (see recipe – ingredients are garlic and olive oil)
  • 7 ounces Brie, rind removed and chopped (or less – I recommend adding a bit at a time to taste)
  • 2 ribs celery, finely diced
  • 1 medium onion, finely diced
  • 1 medium carrot, finely diced
  • 3 Tbsp. olive oil
  • 1/4 cup flour
  • 6 cups chicken broth
  • 1 tsp. fresh thyme, chopped (or 1/2 tsp. dried thyme)
  • 1 tsp. fresh oregano, chopped (or 1/2 tsp. dried oregano)
  • optional: fresh parsley, chopped (for garnish)


  1. Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened.
  2. Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often.
  3. Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Return processed mixture to pot and add in the thyme and oregano. Bring to a simmer.
  4. Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you’d like.


Recipe adapted from Epicurious


Ali’s Tip:

Like I mentioned, I used a soft variety of Brie. But any kind will work. Some of the harder varieties may just yield a few more cheesy lumps, but it will still be delicious!

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10 comments on “Roasted Garlic and Brie Soup”

  1. Why, I’ve never thought of using brie in a soup! That sounds completely heavenly. (And garlicky — this is definitely an if-you-can’t-beat-’em-join-’em dish, unless you’re looking to avoid getting smooched!)

  2. I totally love roasted garlic … it’s sweet with a deep taste. what a great addition for soup!

  3. I am a vegetarian, but this sounds amazing…any suggestions for a substitute for the chicken broth?

  4. Next time you make this, add 1 or 2 cans of chopped green chiles to it. You’ll love it. I swear!

  5. I made your soup with some left over turkey and it turned out divine! Thanks for the recipe!

  6. I used to make this soup all the time, and a tip for making life easier for yourself so you’re not getting sticky oily roasted garlic all over the place is to peel the garlic cloves FIRST, then toss them in the oil, cover the pan with foil, and roast. So much less fuss, particularly if you’re making a double batch. (It was such a favorite with my friends when I was in college that I couldn’t get away with NOT making at least a double batch.)

    Also, to make cutting up the brie easier – stick the piece in the freezer for a bit. Not until it’s rock-solid, but just until it starts to firm up – as long as you work quickly once you take it out, you can chop it into pieces without it clinging to the knife blade. (Once you add the pieces to the soup, they warm up and melt quickly enough.)

    Finally – you can ‘steal’ the combination of flavors from this soup quite successfully to make little puff pastry appetizers – mix a paste of fresh oregano and thyme with roasted garlic and a dash of good olive oil, and put a dollop on a cube of brie in the center of a puff pastry square – gather the puff pastry up around it into a little parcel in whatever way you prefer, and bake until the puff pastry is golden and the brie has melted. Really tasty and easy to do. (I suspect you could do a ‘baked brie’ the same way – just slice off the top rind and spread the herby garlicy paste on the cheese, then wrap in pastry and bake.)

  7. Oh, and vegetable broth works just as well as chicken broth does, as long as it’s not a super-strong vegetable broth. (It’s just there to provide a background flavor, so you don’t want a really robust broth that will overwhelm the relatively delicate flavor of the brie and fresh herbs.)

    Next time I make it, I’m going to try one of the brie-like goat’s milk cheeses that you can get now, to see how that works out. (My mom can’t have cow milk, only goat and sheep.) There are some available now that don’t have that goat tang at all, so I think it might work out well.

    Finally – if you make some extra roasted garlic and put out some extra brie and nice crusty bread, maybe a simple salad, I promise there will be NO complaints about the meal on offer. (Unless you run out of soup.)

  8. Drooling! Roasted garlic and brie are two of my favorite things, so I will most definitely be trying this soup ASAP.

  9. Tried this tonight and even though it is 85 degrees here we still really enjoyed it. My only slight criticism is that the brie wouldn’t melt all the way, or should it be in smaller soft chunks? I was thinking it would full incorporate. Either way, we will definitely try this again!!