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–+ servings
A square photo with two blue bowls filled with soup made from garlic, wine and broth. A hand takes a bite with a golden spoon. Garlic and thyme (fresh) in the background).

Creamy Roasted Garlic Soup

Andréa
Creamy roasted Garlic Soup with over 40 cloves of garlic, what a delight. The soup has a soft sweet taste with a subtle hint of garlic. The cream makes it wonderfully creamy. This is the surprise of every dinner party, so delicious!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch, Soup
Cuisine Other
Servings 5 bowls
Calories 270 kcal

Equipment

  • Baking tray
  • A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
  • aluminum foil

Ingredients
 

Roasted garlic

  • 3 bulbs garlic
  • 3 tablespoons olive oil extra virgin
  • ½ teaspoon sea salt

Puffed Garlic Soup

  • 1 tablespoon butter
  • 3 bulbs roasted garlic * see recipe above
  • ½ cup white wine sauvignon blanc, pinot grigio
  • 4 cups chicken stock
  • 3 sprigs fresh thyme
  • ½ cup heavy cream room temperature
  • black pepper and salt to taste.

Ingredients you need per step are listed below the step in Italic

Instructions
 

Roasted garlic

  • Preheat the oven to 400 °F or 350 °F
  • Cut the top off the head of the garlic and place it on a sheet of aluminum foil.
    3 bulbs garlic
  • Drizzle with a tablespoon of olive oil.
    3 tablespoons olive oil
  • Sprinkle with some coarse sea salt.
    ½ teaspoon sea salt
  • Wrap the aluminum foil around the garlic bulb. Place on a baking tray and repeat for the other garlic bulbs.
  • Bake in the oven for 1 hour.
  • Let cool for at least half an hour.

Creamy Roast Garlic Soup

  • Melt butter in a large pan.
    1 tablespoon butter
  • Push the garlic out of the roasted cloves and stir-fry for 1 minute.
    3 bulbs roasted garlic
  • Add the wine and bring it to a boil. Boil for one minute (so that the alcohol evaporates).
    ½ cup white wine
  • Pour in the stock and add the sprigs of thyme.
    4 cups chicken stock, 3 sprigs fresh thyme
  • Bring to a boil and reduce heat to low. Simmer for 15 minutes.
  • Remove the sprigs of thyme.
  • Use an immersion blender to puree the soup.
  • Pour the cream into the pan, and let the soup heat up again, but do not come to a boil.
    ½ cup heavy cream
  • Season with salt and pepper.
    black pepper and salt
  • Serve immediately.

NOTES

1. Chicken broth - The best thing is homemade chicken broth, but if you don't have it on hand, use a cube.
2. White wine - Use a dry white wine such as Sauvignon Blanc or Pinot Grigio. The alcohol evaporates as the soup cooks. If you prefer not to use wine, replace it with ½ cup (100 ml) stock.
3. Tips
  • Add croutons to the soup for a crunchy accent.
  • Also, nice grated Parmesan cheese, a delicious combination with garlic.
  • Fry some bacon and add it to the soup.
4. Oven - When you use a conventional oven, set the temperature to 400 °F (200 °C). In a convection oven, 350 °F (180 °C) is sufficient.
5. Preparation in advance - You can make this soup up to 2 days in advance and keep it covered in the refrigerator. Heat in a pan until hot (do not let it boil).
6. Storage
Let the soup cool quickly.
  • Fridge - Cover the soup and store it in the refrigerator for up to 3 days.
  • Freezer - Pour the soup into a freezer box and store it in the freezer for up to 2 months. Let thaw in the refrigerator.
  • Reheating - Reheat the soup until it is hot but has not come to a boil.
7. The nutritional value is per serving, assuming the creamy roasted garlic soup is divided into five bowls.

Nutrition

Calories: 270kcal | Carbohydrates: 9g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 541mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 460IU | Vitamin C: 2mg | Iron: 1mg
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