We Tried the Viral 60-Clove Garlic Soup Everyone's Raving About on TikTok

I know exactly why you're here. You're the kind of home cook who tosses garlic into every dish without a second thought. The more garlic, the better. Garlic is the foundation for every meal you make. And you, my friend, are the genius behind an absolutely mouthwatering creation like this 60 Clove Creamy Garlic Soup.

Some might call it excessive, but not us—we’re all in. After seeing this garlic-packed soup shared repeatedly by the garlic enthusiasts of TikTok, I knew I had to try it as my first soup of the season. And let me tell you, six heads of garlic roasting in the oven for an hour fills the house with a fragrance that no pumpkin-scented candle can ever replicate.

Normally, any roasted garlic that comes out of my oven ends up slathered on crispy baguette slices with a pinch of salt. But this time, it made its way into a full-fledged dish. I’ll warn you, squeezing out the gooey roasted garlic can be both incredibly satisfying and a little messy, but once you blend those golden cloves with sautéed onions, potatoes, and a generous splash of milk, the mess will be the last thing on your mind.

When it comes to fall soups, this creamy garlic soup checks all the boxes. It’s warm, velvety, savory, and irresistibly comforting. And the flavor? It's unlike anything you’ve tasted before. The garlic, though present, isn’t overwhelming; it imparts a rich, buttery depth to the soup. Add some homemade croutons on top, and you’ve got a meal worthy of any chef.

This garlic-packed soup is perfect for fighting off cold and flu season, but maybe not the best choice for those with sensitive stomachs (sorry, folks) or anyone heading out on a date. That said, a big thank you to @foodwithliz for embracing garlic with pride and showing us all that when it comes to roasted garlic, there’s truly no limit.

How to Make TikTok’s 60-Clove Creamy Garlic Soup

Recipe adapted from @foodwithliz

• 6 heads garlic
• Olive oil
• 1/2 onion, diced (yellow or white)
• 1 bundle of thyme
• 3 cups stock (chicken or vegetable)
• 1/2 cup shredded Parmesan cheese
• 1 yellow potato (such as Yukon gold)
• 2 cups milk of your choice (unsweetened if non-dairy)
• 1/4 cup dry white wine
• Parsley, for garnish
• Salt and pepper, to taste

1. Preheat your oven to 400°F. Cut the tops off the garlic heads to expose the cloves, then place them on a large piece of foil. Drizzle with olive oil and generously sprinkle with salt. Wrap them up in foil and roast for 45-60 minutes. Let them cool completely in the fridge afterward.
2. Peel and chop the potato, then add it to a pot of salted boiling water. Cook for 8-10 minutes or until easily pierced with a fork. Drain.
3. In a skillet, sauté the diced onions in oil over medium heat for 10-12 minutes until they’re translucent.
4. Squeeze the cooled garlic cloves out of their skins and place them in a blender or food processor, adding the sautéed onions and boiled potatoes. Pulse until smooth. Add one cup of milk and blend again until fully incorporated.
5. Transfer the mixture to a large pot over medium-low heat. Stir in the second cup of milk and the broth, then add the thyme bundle and white wine. Let it cook until the alcohol evaporates, being careful not to let the soup boil.
6. Stir in the shredded Parmesan, then season with salt and pepper to taste. When serving, remove the thyme bundle and drizzle with olive oil, sprinkle with chopped parsley, and top with homemade croutons.