Roasted Garlic Soup with Thyme Croutons Recipe -
  • READY IN 1 hr

Roasted Garlic Soup with Thyme Croutons

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    50 mins

    1 hr


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews More Reviews

Sep 08, 2006

I cut the recipe in half & then used half milk & hlaf organic chicken broth too add flavor. I used my immersion blender to puree & it did such a good job that there was no need to strain. I didn't make the croutons as I had some homemade garlic croutons on hand. This tasted overwhelmingly of garlic w/ no complexity of flavors. I've seen other roasted garlic soups that call for a squeeze of lemon over the bowl, so I tried that & then sprinkled some asiago cheese on top. That helped add a bit of depth to the soup. At first I was going to give this 3 stars but it grows on you after a couple of bites (hubby said it's after the garlic numbs all your taste buds LOL) Thanks DJ!

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.


4 Ratings

Oct 22, 2011

This was exactly what I was looking for! It was delicious.

May 13, 2012

Sorry but this just didn't work for me. Was lacking in depth and flavor. You need to add a lot of salt and pepper just to get a little something out of it. In the end it was just to milky and bland.


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  • Calories
  • 635 kcal
  • 32%
  • Carbohydrates
  • 61 g
  • 20%
  • Cholesterol
  • 96 mg
  • 32%
  • Fat
  • 37.1 g
  • 57%
  • Fiber
  • 2.7 g
  • 11%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 476 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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