Roasted Garlic Soup

  • Recipe By
  • Published Aug 17th
  • Servings4
  • Calories728
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.

Roasted Garlic Soup Ingredients

The following are the ingredients needed to make delicious Roasted Garlic Soup for 4 servings:

  • 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

Roasted Garlic Soup Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Roasted Garlic Soup easily:

  1. 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. 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. 3 Puree soup in batches in a blender or food processor.
  4. 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.

Notes

  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 728 calories; 54.9 grams of fat; 48.8 grams of carbohydrates; 12.7 grams of protein; 127 milligrams of cholesterol; 937 milligrams of sodium.

  1. Apr 28th 2009

    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 ...

  2. Apr 24th 2009

    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 textu ...

  3. Jan 6th 2009

    Very good, but it only needed one leek. I topped it with some croutons, for a little crunch.

  4. Dec 4th 2007

    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 ...

  5. Nov 15th 2006

    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 l ...

  6. Dec 3rd 2005

    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 ...

  7. Oct 31st 2005

    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 ...

  8. Jan 22nd 2005

    A flavorful and sophisticated soup. This could be called leek soup as much as garlic soup. A wonderful blend of the two. I would recommend not using any of the cream, or up to half of it. ...

  9. Mar 13th 2004

    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 ima ...