Medieval monks ate 40 cloves of garlic daily in soup form—their breath was considered holy protection against demons.
Garlic Soup
Warm up your soul with this delightful roasted garlic soup, a cozy bowl of comfort that even non-garlic lovers will adore! By using sweet, caramelized roasted garlic instead of raw, this dish delivers a rich and soothing flavor that’s perfect for chilly evenings. Pair it with fresh thyme and a splash of cream for an extra touch of indulgence!
Prep
10
min
Cook
25
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic
- Onion
🥩Meat & Seafood(1)
- Chicken broth (960 ml)
🥛Dairy & Eggs(3)
- Butter (28 g)
- Grated Parmesan and fresh black pepper (optional)optional
- Whipping cream (240 ml)
🫙Pantry Staples(2)
- Flour (30 ml)
- Olive oil (30 ml)
🧂Spices & Seasonings(3)
- Bay leaf
- Sage (5 ml)
- Thyme (5 ml)
📦Other(1)
- Sherry (optional) (15 ml)optionalUse dry sherry, not cooking sherry.
👨🍳 Instructions
- 1
Preheat your oven to 425°F. Remove the loose, papery outer skin from the garlic bulbs, but don’t peel or separate the cloves. Cut off the top of the garlic bulb, to expose the tips of the individual cloves, and brush the exposed surfaces with olive oil. Wrap the garlic in heavy-duty foil and bake until it’s softened, 30 to 35 minutes. Open the foil, and let the bulbs cool for 10 minutes or until they’re cool enough to handle. Squeeze the cloves from each garlic bulb into a bowl, then mash them with a fork until they’re smooth.
- 2
In a Dutch oven, melt the butter over medium heat. Add the onions and cook them until they’re slightly caramelized at the edges, about 8 to 10 minutes. Stir in the garlic, salt, thyme, sage and pepper, and cook for 1 minute longer. Stir in the flour and cook until it’s slightly browned, 1 to 2 minutes, stirring constantly. Slowly whisk in the chicken broth, then add the bay leaf. Bring the broth to a simmer and cook until it thickens, approximately 8 to 10 minutes, whisking frequently. Add the cream and, if desired, the sherry. Remove the soup from the heat, discard the bay leaf and cool it slightly. Process it in batches in a blender until it’s smooth, then return it to the pan. If desired, top each serving with grated Parmesan cheese and freshly cracked black pepper.
💡 Pro Tips
- ✓Roast garlic at exactly 425°F for 30-35 minutes because this temperature caramelizes the sugars without burning while converting harsh allicin compounds into sweet, nutty flavors through the Maillard reaction.technique425°F, 30-35 minutes
- ✓Cook the flour roux for 1-2 minutes until lightly browned to eliminate raw flour taste and develop nutty flavors, but avoid over-browning which reduces thickening power by 25%.timing1-2 minutes
- ✓Whisk broth in slowly and maintain gentle simmer (185-195°F) to prevent flour from clumping and ensure smooth thickening as starch granules swell uniformly.technique185-195°F
- ✓Cool soup to below 140°F before blending to prevent steam pressure buildup that can cause dangerous blender explosions and ensure smoother puree.equipmentBelow 140°F
- ✓Add cream off heat to prevent curdling, as dairy proteins denature and separate at temperatures above 180°F when combined with acidic ingredients.techniqueBelow 180°F
Share this recipe
Prep
10
min
Cook
25
min
Serves
4
people
Level
beginner
Share this recipe
Medieval monks ate 40 cloves of garlic daily in soup form—their breath was considered holy protection against demons.
Garlic Soup
Warm up your soul with this delightful roasted garlic soup, a cozy bowl of comfort that even non-garlic lovers will adore! By using sweet, caramelized roasted garlic instead of raw, this dish delivers a rich and soothing flavor that’s perfect for chilly evenings. Pair it with fresh thyme and a splash of cream for an extra touch of indulgence!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- Garlic
- Onion
🥩Meat & Seafood(1)
- Chicken broth (960 ml)
🥛Dairy & Eggs(3)
- Butter (28 g)
- Grated Parmesan and fresh black pepper (optional)optional
- Whipping cream (240 ml)
🫙Pantry Staples(2)
- Flour (30 ml)
- Olive oil (30 ml)
🧂Spices & Seasonings(3)
- Bay leaf
- Sage (5 ml)
- Thyme (5 ml)
📦Other(1)
- Sherry (optional) (15 ml)optionalUse dry sherry, not cooking sherry.
👨🍳 Instructions
- 1
Preheat your oven to 425°F. Remove the loose, papery outer skin from the garlic bulbs, but don’t peel or separate the cloves. Cut off the top of the garlic bulb, to expose the tips of the individual cloves, and brush the exposed surfaces with olive oil. Wrap the garlic in heavy-duty foil and bake until it’s softened, 30 to 35 minutes. Open the foil, and let the bulbs cool for 10 minutes or until they’re cool enough to handle. Squeeze the cloves from each garlic bulb into a bowl, then mash them with a fork until they’re smooth.
- 2
In a Dutch oven, melt the butter over medium heat. Add the onions and cook them until they’re slightly caramelized at the edges, about 8 to 10 minutes. Stir in the garlic, salt, thyme, sage and pepper, and cook for 1 minute longer. Stir in the flour and cook until it’s slightly browned, 1 to 2 minutes, stirring constantly. Slowly whisk in the chicken broth, then add the bay leaf. Bring the broth to a simmer and cook until it thickens, approximately 8 to 10 minutes, whisking frequently. Add the cream and, if desired, the sherry. Remove the soup from the heat, discard the bay leaf and cool it slightly. Process it in batches in a blender until it’s smooth, then return it to the pan. If desired, top each serving with grated Parmesan cheese and freshly cracked black pepper.
💡 Pro Tips
- ✓Roast garlic at exactly 425°F for 30-35 minutes because this temperature caramelizes the sugars without burning while converting harsh allicin compounds into sweet, nutty flavors through the Maillard reaction.technique425°F, 30-35 minutes
- ✓Cook the flour roux for 1-2 minutes until lightly browned to eliminate raw flour taste and develop nutty flavors, but avoid over-browning which reduces thickening power by 25%.timing1-2 minutes
- ✓Whisk broth in slowly and maintain gentle simmer (185-195°F) to prevent flour from clumping and ensure smooth thickening as starch granules swell uniformly.technique185-195°F
- ✓Cool soup to below 140°F before blending to prevent steam pressure buildup that can cause dangerous blender explosions and ensure smoother puree.equipmentBelow 140°F
- ✓Add cream off heat to prevent curdling, as dairy proteins denature and separate at temperatures above 180°F when combined with acidic ingredients.techniqueBelow 180°F