We’re a household or garlic lovers. When a recipe calls for garlic, I sometimes double it—and never get a complaint. Of course roasted garlic is extra special with a bit of sweetness and caramelized overtones!
If you don’t share love of garlic–or are allergic (you know who you are), perhaps you might prefer some other nice soups that I have shared in the past.
Now the making of this soup started as a lucky accident. When I did an add-on to my final CSA box, I requested some garlic. Well, as near as I can figure, I thought I was ordering 6 bulbs of garlic but really ordered 6 bags of garlic. Bag/bulb–details, details.
But ultimately it became an opportunity!
This recipe is based on one from Epicurious and other than finding it a bit inexact (just how large a garlic clove do you mean?), I loved it. Of course, in the end, a little more or less garlic is probably not going to matter given the quantities in this recipe.
How to make Roasted Garlic Soup
The soup was time consuming due to the garlic roasting time but easy in terms of both effort and work time.
How to Serve / Health Value
I’ve always supposed garlic lovers come by it naturally since there are many health benefits. Garlic contains antioxidants and a variety of nutrients that may promote heart health among other health benefits. It may even help fight colds! For more detail, take a look at Healthline.
Creamy Roasted Garlic Soup
- 3-4 bulbs garlic unpeeled
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 1/4 cups sliced onions
- 1 1/2 teaspoons fresh thyme leaves or ½ teaspoon dried thyme
- 18 garlic cloves peeled and minced
- 3 ½ - 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 1/2 cup finely grated Parmesan cheese about 2 ounces
- 4 lemon wedges for serving or 4 half shots of vermouth
- Preheat oven to 350°F. Cut off the stem end from 3-4 bulbs of garlic and drizzle cut end with olive oil. Cover with foil and bake until garlic is golden and tender, about 45 minutes. Cool, then use your hands to squeeze garlic cloves out of the papery exterior. Reserve the cloves.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are soft and translucent, about 6 minutes. Add roasted garlic and 18 raw minced garlic cloves and cook for a few minutes. Add broth, cover and simmer until everything is very tender, about 10 minutes. Puree soup using an immersion blender (or a stand blender in batches). Add cream and grated Parmesan then heat until well-blended and hot. Season with salt and pepper to taste.
- Divide soup between four bowls. Garish with shaved parmesan and thyme leaves if desired. Serve with a wedge of lemon or half shot of vermouth.
- UnStuffed Banana Pepper Soup
- Asian-Inspired Broccoli Slaw