Recipe 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."
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heavy whipping cream
lemon juice, or to taste
salt to taste
freshly ground white pepper
chopped fresh chives
I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and just sauteed sliced Spanish white onions instead and it gave it a sweeter taste. I did not use whipped cream but just heavy table cream instead and it came out fine. This is great winter soup and the lemon wedge and croutons are a perfect addition. Also, a few sprinkles of grated Asiago or parmasan cheese on top is also tasty toppings. Goes well with a very dry, white wine.
Very strong flavor...not only of garlic but of leeks. I made exactly as written. Since it was such an overpowering taste, it was hard to really enjoy. We will not be making this again.
A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4. Came out much better. I also added some oven roasted red potatoes with rosemary and garlic to the recipe. Came out excellent. Overall this is a solid recipe that gives you a great base to work with.
This soup was great...the second day. Next time I make this soup, I'll definitely finish the soup and serve it the next day. The flavor was so much better the second day. I also cut the leeks down to one but left the rest of the recipe the same. Give yourself lots of time with this soup. It takes a while to make. A perfect soup to prepare a day ahead.
SunnyB's awesome pic compelled me to make this, even on the warmest day we've had so far this year. My roommate kind of gave me the side-eye when I told him we were having soup, but he sure seemed happy enough to be eating it. I had pre-peeled cloves and I didn't think I could roast those but found that I could. You just toss the cloves with the oil, make a packet out of foil and put them in a 350 oven for about half an hour. They tasted great and it was faster than roasting them in the bulbs. Skipped the lemon because it seemed perfect as it was when I tasted it. I had leftover garlic mashed potatoes from the previous night so I added some of those too. I skipped the puree step; it looked fine as it was. Very delicious, thank you!
mmmm creamy and garlicy.. upon the advive of other reviewers, I only used one leek. It was plenty, I think 4 would be way too much, unless my leeks were especially giant. Next time I'm going to use milk or blend cream instead of the whipping cream.
This is probably my favorite soup. I have made this several times. It is extremely rich and flavorful, very smooth. Roasting the garlic makes the house smell fabulous as well. I can't imagine a better roasted garlic soup recipe.
I loved this soup! I also love texture, so I left mine unpureed - and I have to go against the other reviewers and say that next time I would add even MORE leeks and onions to add more texture and sweetness. Other than leaving mine unblended, I followed the rest of the recipe exactly. The base is very velvety and nicely flavored - and the thickness holds up fine against the veggies without pureeing. It wasn't as sweet as I was imagining, so I added about a tablespoon of brown sugar at the end. Garnished with a little ground nutmeg. Excellent - thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Garlic Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 494
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