Roasted Garlic and Ham Soup That Packs a Punch

Do you ever want a soup that works like a warm hug but also comes with someaggressive, satisfying energy?

Roasted Garlic andHam Soup is all that—a heaping bowl of creamy deliciousness with depth of flavor.

This recipe pairs the bold mellow flavor of roasted garlic with umami rich hamto produce a comforting meal that’s good for you and great to eat.

And let me explain why it’sworth your time. It’s not just about taste. It’s about balance.

There is protein there from the ham, which is giving you the richness from potatoes or beans, and you get a silky murmur of flavor fromroasted garlic.

Plus, it’s simple tomake at home. I’ll take you through thenutritional info, ingredients, tips for preparing it, and even suggestions about how to serve it up right. Ready? Let’s dive in.

Why This Soup Stands Out

I love soups. They’re comforting, they’resatisfying, and sometimes they’re basically a big bowl of self-care.

But this one? Oh, this one is special. The secret isthe roasted garlic. Roasted garlic loses its bite and delivers up an intensely sweet andnutty flavor.

Combine that with salty, smoky ham, and you’ll find yourself in a foodheaven cliche.

This isn’t justanother soup. It’s also anutrient powerhouse. It’s packed with protein, fiber andhealthy fats, so it keeps you full and satisfied.

Servinga crowd (or cooking just for yourself), this soup will wow a crowd — even one with fussy eaters.

Nutritional Breakdown

Let’s talk numbers. It also helps you enjoy it moreif you know what you are eating. Here’sthe skinny on the nutritional content of this soup.

Calories and Macronutrients

A standard serving of RoastedGarlic and Ham Soup (approximately 8 fl. oz) contains around 170to 260 calories depending on the recipe. For example:

• Ham and Bean Soup: Approximately 170 calories per serving, 2.5 grams fat, 27 grams carbs,and 10 grams protein.
• Roasted Garlic Soup fromDaesang: More like 260 calories, 44 g carbs, 8 g fat, 3 g protein.

Here are the cliffnotes on macronutrients:

• Fat: The vast majority of recipes call for oliveoil, butter or cream, all of which add rich flavor and calories.
• Carbs: Potatoes or beans add starch andfiber that help make the soup a meal.
• Protein:The protein powerhouse between its fine flavor and muscle-building prowess is ham.

Example Nutritional Table

Here’s what you’re going to need for a standard size of Ham & Bean Soup (serving, approx 8 fl.yyvsp oz):

Nutrient	Amount	% Daily Value*
Calories	170	–
Total Fat	2.5 g	4%
Saturated Fat	0.5 g	3%
Cholesterol	10 mg	3%
Sodium	660 mg	28%
Total Carbohydrate	27 g	9%
Dietary Fiber	6 g	24%
Sugars	7 g	–
Protein	10 g	–

*Percent Daily Values are based on a2,000 calorie diet

Key Takeaways

• Fiberforward: Thanks to beans or potatoes, this soup aids digestion.
• Modest sodium: The ham adds flavor, justbe careful with the salt if you must.
• Balanced macros: It has healthy fats, complex carbs, leanprotein so it’s a full meal.

Ingredients Spotlight

Now let’s talk ingredients. Each and every onecontributes to making that perfect bowl of soup.

Roasted Garlic

Garlic isfantastic raw, but roasted? It’s magical. Roasting tames its pungent bite, rendering it sweet andcreamy. And while some recipes have called for more than 40 cloves, don’t worry — it’s not like, 40 times as powerful whenroasted! Trust me, it works.

Ham

Ham providesthe protein. (Whether you’reusing left over ham bones, ham shanks or ham hocks, it’s imparting IRREPLACEABLE flavor into the broth.

And it’s good for textureand substance, too. Just be sure to consider whether youneed to ask for less salt, because ham is inherently salty.

Potatoes

Russetor Yukon Gold potatoes are the classic ones to use. They soften in apleasing way as the soup cooks, thickening it with their starch and adding a luscious, velvety texture. No heavy cream needed!

Broth and Dairy

The soup has a foundation of chickenor vegetable broth. Some recipes throw in milk or cream foradded creaminess — or even butter. These ingredients add to the fat content, too,so be aware if you’re keeping track.

Herbs and Seasonings

Parsley, thyme, some bay leaves — These are the littleextras that really bring the dish together. Fresh herbs up the lift,and dried herbs the bass. Don’t miss them;they bring it all together.

How to Make It

It’snot as difficult to make this soup as you might think. I will take you through the steps, oneat a time.

Step 1 Roast the Garlic

Preheat oven to 400F(200C). Cutthe tops off whole garlic bulbs, drizzle with olive oil, wrap in tin-foil and roast for 30-40 minutes. Let them cool,then squeeze out the softened cloves when you are finished.

Step 2 Prepare the Ham

If you have ham bones or hocks, add them to the pot andsimmer in broth for an hour to get all that savory goodness in. If usingdiced ham, add it later in the cooking process.

Step 3 Cook the Base

Fry a couple of mincingonions in some olive oil or butter until golden. Stir inpotatoes and broth, and simmer until potatoes are tender.

Step 4 Blend for Creaminess

Puree someof the soup (with an immersion blender) for a silkier consistency. It’s nice to leave a few chunks in therefor texture, if you’d like.

Step 5 Finish Strong

Stir in the roasted garlic, ham, and eitherdairy or seasonings. Let the flavorsmeld for an additional 10 minutes; simmer.

Serving Suggestions

It’s how you presentthem, isn’t it? This is how toserve your soup like a pro.

• Add some Parmesan cheese for asalty touch.
• Add croutons for crunch.
• Top with fresh parsleyor scallions for color.
• Serve withlemon wedges to squeeze for last minute acidity.

Serve it with crustybread or a side salad for a whole meal.

Final Thoughts

RoastedGarlic and Ham Soup is more than just a meal- it’s a hug in a bowl.

A rich, delicious dishthat’s also relatively balanced will warm and comfort on cold nights or lazy weekends.

Giveit a shot once, and I promise, it’ll be a regular at your table.

Looking for the full recipe or some advice onhow to make it your own? Let me know—I’m hereto help!