Roasted Garlic Soup with Thyme Croutons

SUBMITTED BY: DJFoodie

"Who doesn't like creamy roasted garlic soup? It's a little on the thin side, but it goes down much better that way."

RECIPE RATING:

Read Reviews (2)

Review/Rate This Recipe

PREP TIME	10 Min
COOK TIME	50 Min
READY IN	1 Hr

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

4 whole heads garlic
1 tablespoon olive oil
1 (8 ounce) loaf French bread, cubed
2 tablespoons olive oil
1 tablespoon chopped fresh thyme
salt and pepper to taste
3 cups milk
1 cup heavy cream
1 tablespoon chopped fresh thyme
salt and pepper to taste

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.

ADVERTISE WITH US

REVIEWS

Reviewed on Sep. 10, 2006 by BUSYBEE25

Full Review

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.

BUSYBEE25
Sep. 10, 2006

Soup turned out as advertised - on the thin side, but flavor wasn't bad. Gave everyone just a small serving before a large meal of roasted meats. Nobody complained, but no rave reviews either. I felt the croutons didn't have much flavor in themselves either. Made special run to store to buy 'plain' fresh thyme, but wonder if using lemon varigated thyme from my herb garden would have given the soup more interest. It DEFINITELY needed salt. I generously salted my serving with table salt after the first bite. Wish I had put more in to begin with. Maybe salting the croutons would have helped, too. No need to strain after blending for me either. Word of warning -- if you have an average-sized, cheapy blender, the amount of liquid was too much for it to handle. Kept spraying hot soup out of the lid of my cheap blender. Also, a tip on roasted garlic: I prepared it per recipe just to see and I find my standard method way easier. Cut off the tops of the heads and drizzle with garlic, then wrap in tinfoil packets to roast. That way, when thier done, you can just squeeze out the cloves easily without fighting the skin. This cut-the-head-in half-after-it's-cooked bit made a huge mess. Probably won't make the soup again, but if I did, I'd add more thyme and more salt and pepper.

Was this review helpful? [ YES ]
0 users found this review helpful

Soup turned out as advertised - on the thin side, but flavor wasn't bad. Gave everyone just a... MORE