Roasted Garlic Soup

There are two types of people in this world. Those who like garlic and those who love garlic. This Roasted Garlic Soup is for the lovers of the garlic. It’s also my September contribution to Life Made Delicious because garlic, in my opinion, is the ultimate flavour enhancer and the fall is the best time to try new recipes using the odorous little bulb.

roasted garlic soup

Don’t be concerned with the amount of garlic in this recipe (44 cloves). It really mellows and gets an almost sweet flavour as it cooks. Do be sure to get the best local and freshest garlic you can, it really makes a difference. Finally, when serving make sure that everyone eats it or the odd man out may be a little overwhelmed with the garlic breath.

Roasted Garlic Soup

26 garlic cloves (separated and unpeeled)
2 tbsps olive oil
2 tbsps butter
2 1/4 cups sliced onion
1 1/2 tsps chopped fresh thyme
18 garlic cloves (separated and peeled)
3 1/2 cups low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated parmesan cheese
6 lemon wedges

Preheat oven to 350F. Place 26 unpeeled garlic cloves in a small glass baking dish. Drizzle 2 tablespoons of olive oil over garlic and sprinkle with salt and pepper. Toss to coat. Cover dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves into a small bowl and set aside.

Melt butter in a heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes more. Add chicken broth; cover and simmer until garlic is very tender, about 20 minutes.

Working in batches, puree soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season to taste with salt and pepper. Divide grated cheese among six small soup bowls and ladle soup over top. Squeeze juice of one lemon wedge into each bowl and serve.

roasted garlic soup

Pleasantville Note: This soup can be made one day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.

Disclosure: I am part of the Life Made Delicious Blogger program and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

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Comments

  1. Jodi says

    This is truly the best soup ever!!! Candace’s mom, Judy, made this for a Christmas girl’s get-together one year…and it has been in my recipe repertoire now for close to 15 years. LOVE this soup…might have to just make it this weekend:)

  2. Linda says

    Candace, I remember the first time you made this soup on a girls weekend, OMG I never forgot it! The best soup ever, I still pull out your recipe on those cold winter nights…yum!

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