Roasted Garlic Soup

My son has been suffering from a sore throat and stuffy nose for a couple of days so I decided to make a batch of comforting homemade soup. My mom used to feed us garlic when we were sick so when I found this recipe for roasted garlic soup on Epicurious, I decided to give it a try. I have never tried making garlic soup and can’t believe it took me so long because it is so tasty!! The parmesan and lemon both add a nice flavor to the soup but it’s also great without it. We ate every last drop of this roasted garlic soup and thought it was delicious and comforting.

How to Make Roasted Garlic Soup

Preheat oven to 350 degrees. Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.

Fold edges of tinfoil together and twist to make a completely sealed bundle. Place into the oven until garlic is golden brown and tender, about 60 minutes. Remove from the oven and let cool. Squeeze garlic between fingertips to release cloves into a small dish.

Melt the butter in a heavy large saucepan over medium-high heat. Add the onions and thyme then cook until the onions are soft and translucent, about 6-7 minutes. Add the roasted garlic and the chopped-up raw garlic cloves then cook, stirring often, for 2-3 minutes. Add the chicken stock; cover and simmer until garlic is very tender, about 45 minutes. Using an immersion blender, blend until smooth and creamy. (Or working in batches, purée soup in a blender until smooth). Add the heavy cream and bring to simmer. Season with sea salt and freshly cracked black pepper, to taste.

Divide grated cheese among 4 bowls and ladle soup over. Squeeze the juice of 1 lemon wedge into each bowl and serve. Enjoy!

Roasted Garlic Soup

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Prep Time: 10 minutes

Cook Time: 1 hour 45 minutes

Total Time: 1 hour 55 minutes

Course: Soup

Servings: 4

Author: Pam - For the Love of Cooking / Original by Epicurious

Ingredients

• 26 garlic cloves about 2 heads of garlic
• 1 tbsp olive oil
• 2 tbsp butter
• 1 sweet yellow onion diced
• 1-2 sprigs of fresh thyme
• 18 garlic cloves peeled
• 4 cups chicken broth
• ½ cup heavy whipping cream
• Sea salt and freshly cracked black pepper to taste
• ¼ cup Parmesan cheese finely grated
• 4 lemon wedges

Instructions

• Preheat oven to 350 degrees.
• Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.
• Fold edges of tinfoil together and twist to make a completely sealed bundle.
• Place into the oven until garlic is golden brown and tender, about 60 minutes.
• Remove from the oven and let cool.
• Squeeze roasted garlic between fingertips to release cloves into a small dish.
• Melt the butter in a heavy large saucepan over medium-high heat.
• Add the onions and thyme then cook until the onions are soft and translucent, about 6-7 minutes.
• Add the roasted garlic and the chopped-up raw garlic cloves then cook, stirring often, for 2-3 minutes.
• Add the chicken stock; cover and simmer until garlic is very tender, about 45 minutes.
• Using an immersion blender, blend until smooth and creamy. (Or working in batches, purée soup in a blender until smooth).
• Add the heavy cream and bring to simmer. Season with sea salt and freshly cracked black pepper, to taste.
• Divide grated cheese among 4 bowls and ladle soup over. Squeeze the juice of 1 lemon wedge into each bowl and serve. Enjoy!

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