Roasted Garlic Soup Recipe
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Roasted Garlic Soup

By: Marian  
"Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice."

Rating: This weblink has been rated 25 times with an average star rating of 4.6 Read Reviews (22)

Rate/Review | 702 people have saved this

 

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 bulbs garlic
  • 1/4 cup olive oil
  • 6 tablespoons unsalted butter
  • 4 leeks, chopped
  • 1 onion, chopped
  • 6 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1/3 cup dry sherry
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice, or to taste
  • salt to taste
  • 1/4 teaspoon freshly ground white pepper
  • 2 tablespoons chopped fresh chives

Directions

  1. Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  2. Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  3. Puree soup in batches in a blender or food processor.
  4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 727 | Total Fat: 54.9g | Cholesterol: 128mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 4, 2007 by gaochinwen 
I had first tried this soup at the Vermont Culinary School restaurant a few years ago in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2005 by VESPAO 
A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2009 by notoriousJEN 
SunnyB's awesome pic compelled me to make this, even on the warmest day we've had so far this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 22, 2005 by REDUMBRELLA 
A flavorful and sophisticated soup. This could be called leek soup as much as garlic soup. A... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 29, 2003 by MICHELLETINKER 
This soup has good depth and texture. Was a good "starter" for a big Thanksgiving meal. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 15, 2006 by cbbradshaw 
This soup was great...the second day. Next time I make this soup, I'll definitely finish the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 13, 2004 by Shellygloo 
This is probably my favorite soup. I have made this several times. It is extremely rich and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 27, 2009 by SunnyByrd Supporting Member (Click to learn more about Supporting Membership)
I loved this soup! I also love texture, so I left mine unpureed - and I have to go against the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 6, 2009 by TC 
Very good, but it only needed one leek. I topped it with some croutons, for a little crunch. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 3, 2005 by Cindy 
mmmm creamy and garlicy.. upon the advive of other reviewers, I only used one leek. It was... MORE

 
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