If you had told me that soup could be made from just garlic, i would have laughed in your face. But then I saw a recipe on Food Network and felt that I needed to make it. The roasted garlic creates a sweet mellow broth that is anything from one note. The crostini is a must, so that you can sop up every last drop of flavor. This Roasted Garlic Soup did not disappoint!
How to roast garlic
Roasting garlic is simple and a great technique to know. Preheat your oven to 375 degrees. Slice the top off of a head of garlic, drizzle with olive oil and season with salt and pepper. Wrap the garlic in aluminum foil and place in the preheated oven. Roast until soft and fragrant, about 45 minutes to an hour depending on the size of the head of garlic. Let the heads cool, then squeeze the garlic out. The cloves will be a golden color and very soft. Use roasted garlic as a topping to your favorite dishes, on crostini as an appetizer or in recipes such as Roasted Garlic Mashed Potatoes.
How to make a roux
A roux is a mixture of equal parts butter and flour that is used as a base for sauces and soups. Using a roux in your cooking creates a thicker, creamier soup. To make a roux, melt butter in a dutch oven on medium-high heat. Once melted, add the flour and stir to combine. Cook the roux, stirring continuously until it has a slightly nutty aroma and has turned golden. Remove from heat and whisk in the liquid for your recipe.
How to make crostini
If you ever need a quick appetizer, crostini is your new best friend. Preheat oven to 375 degrees. Slice a baguette diagonally. Brush olive oil on both sides on the slices of bread, then place slice on a baking sheet. Bake for 5-10 minutes, or until golden and crisp. In this recipe you'll also sprinkle cheese on top of the bread while it is baking.
more soup recipes
- New England Corn Chowder
- Creamy Chicken Gnocchi Soup
- Creamy Potato Soup
- Roasted Cauliflower Soup
- Italian Wedding Soup
- French Onion Soup
- Broccoli Cheddar Soup
Roasted Garlic Soup
Equipment
Ingredients
- 6 Heads Garlic
- 4 Tbsp Olive Oil
- Salt
- Pepper
- 6 Tbsp Butter
- ¼ Cup Flour
- 4 Cups Chicken Stock
- 1 Tbsp Dried Italian Seasoning
- ¼ Cup Heavy Cream
Crostini
- ⅓ Cup Olive Oil
- 1 Baguette Sliced diagonally
- ½ Cup Asiago Cheese Shredded
- 2 Tbsp Italian Seasoning
Instructions
- Preheat oven to 375 degrees
- Slice the tops off of each head of garlic, exposing each clove. Drizzle with olive oil and season with salt and pepper. Wrap in aluminum foil and roast for an hour or until garlic is tender. Let garlic cool, then squeeze out each clove from the head.
- In a large dutch oven, melt the butter over medium-high heat. Stir in the flour and cook until slightly nutty in aroma. Add in the roasted garlic and cook until a dark roux forms, about 5 minutes, stirring constantly. Whisk in the chicken stock until fully combined. Stir in 2 cups of water.
- Add italian seasoning and salt and pepper to taste. Bring to a simmer and cook for 15 minutes.
- Make the crostini. Preheat the oven to 400 degrees. Brush the bread with olive oil on both sides of the baguette and place on a baking sheet. Top with italian seasoning and cheese, then bake for 10 minutes until crisp and cheese has melted.
- Stir in the cream to the soup and cook for 10 minutes at a low simmer. Serve with crostini and enjoy!
Nutrition
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Arya's Corner
About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Denise Ennes says
This soup sounds amazing. In the directions it says to add two cups of water but that’s not listed in the ingredients list? Making this on Wednesday. Please let me know. Thanks!