Roasted Garlic Scape Soup

These past few weeks, our farmer’s market has yielded some pretty great stuff, in particular strawberries (which actually taste like awesome strawberries), rhubarb, all sorts of herbs and onions, and one of my favorites this time of year, garlic scape. I buy garlic scape every time I see it at the market, and I make a variety of things with it, but this year I decided to make a roasted garlic scape soup. If you are not familiar with garlic scapes, it is essentially the flower bud from garlic, and have the taste of a mix between a mild garlic and onion flavor. That’s right up my alley.

This roasted garlic scape soup is not only easy to make, but it’s super comforting, loaded with great flavor, and has the texture of a nice bisque. Not the prettiest of soups, but one that you will want to make again.

Roasted Garlic Scape Soup Recipe
Roasted Garlic Scape Soup Recipe

Let’s get started.


  • 1 bunch of garlic scapes
  • 1 tbsp olive oil
  • generous pinch of salt, and more to taste
  • 3 cloves of garlic
  • 3 small to medium sized shallots
  • 4 cups of chicken stock
  • 1 whole russet potato, peeled, cut into cubes
  • 1/4 cup of half and half
  • pinch of red chili flakes
  • 1/2 tbsp cracked black pepper
  • 1 sprig of fresh thyme, stem removed

I like to roast my scapes, garlic, and shallots (both skin on) over some charcoal, but you could place yours in the oven on high heat if you prefer. It’s summertime so I make every attempt not to heat up the kitchen. So start by rubbing the olive oil all over the garlic scapes, garlic, and shallots, and season with some salt, and place onto your hot grill, turning along the way. You want some nice charred marks on the scapes, as well as to soften the shallots and garlic. So once they are slightly charred, remove them from the grill and set aside.

Chop up the garlic scapes and carefully remove the skins from the garlic and shallots.

Next, get a pot onto the stove and pour in the chicken stock. Add in the cubed potatoes, and the garlic scapes, garlic, and shallots, and cook for about 25 minutes or until the potatoes are fork tender.

Roasted Garlic Scape Soup Recipe
Roasted Garlic Scape Soup Recipe

Once they are fork tender, this is when you want to bust out your immersion blender. If you do not have an immersion blender, I highly recommend you purchase one, then you can carefully ladle, in batches, the soup mixture into a blender, making sure you cover the top and place pressure down onto it. Hot stuff in blenders without putting a towel over the top, once covered, can lead to a mess. Trust me.

So whichever route you take (I used an immersion blender), blend until you have a nice smooth puree.

Keep the pot on medium to low heat, and continue to cook. Add the half and half, black pepper, red chili flakes, and fresh thyme. Stir, cook for a few minutes, and taste. If more salt is needed, add a bit more.

Now you are ready to serve. Ladle some into a small soup bowl, garnish with fresh parsley if desired, and dig in. This roasted garlic scape soup is super smooth, and you get the taste of everything you put in there. It’s comforting, easy, and delicious, and granted soup season has somewhat past us here in Wisconsin, it is still worth making.

So if your market has scapes, get a bunch of them and give them a try. It’s a must if you love garlic. Hope you enjoy!


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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