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Homemade Roasted Garlic Soup Recipe
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One of the things I love about the fall and winter seasons is that they are both perfect weather for soups. Sure, during the summer you can have cold soups, light soups, and squash soups, but during a cold day nothing beats a piping, hot bowl of steaming, hearty soup to warm your bones.
Since there are many, many types of "basic" soups around (chicken noodle and minestrone), I decide that a nice roasted garlic soup, which is a little bit different, would be perfect for a cold day. (It would even be great as a side dish for Thanksgiving or Christmas dinner as well.)
The following recipe can be made in a variety of ways: rustic, pureed, or creamy (by adding heavy cream to the purée), but any way you enjoy it, is the best way, in my opinion.
I chose the creamy, puree method for this soup to demonstrate the entire process.
Also, I find the smooth and creamy texture to be very relaxing and comforting on a stormy day (comfort food). However; if you prefer it another way--rustic or without cream--feel free to do it your own way. Cheers!
1 to 3 garlic bulbs (whole heads of garlic), depending on the size of the garlic
1 teaspoon of Salt, for garlic
2 tablespoon of Vegetable Oil, for garlic
2 medium carrots
3 celery stalks
1 yellow onion
1 teaspoon black pepper
1 teaspoon salt
4 cups of broth (chicken or vegetable—DO NOT use beef broth)
salt, to taste
pepper, to taste
1/2 cup heavy cream (optional)
1. First, you need to roast the garlic by cutting the garlic bulb in half (see picture).
2. Pre-heat the oven to 475 degrees F.
3. Place a sheet of aluminum foil on a cookie / baking sheet.
4. Drizzle the vegetable oil into the center of the foil.
5. Sprinkle the oil with salt.
6. Place the split garlic bulb halves, cut side down, on the oil and salt (see picture).
7. Fold the aluminum foil over the garlic bulb (keeping them flat) in an airtight seal.
8. Bake (roast) the garlic in the oven for about 1 hour.
9. After one hour remove garlic from the oven and allow it to cool.
10. While the garlic is cooling, prepare the onion, carrots and celery.
11. Wash the carrots and celery.
12. Chopped or dice the onion and celery.
13. Peel the carrots and dice or chop them.
14. In a large cooking pot, sauté the diced / chopped onion, celery, and carrots with a little salt and black pepper. Cook them until the vegetable are translucent. It should take about 8 minutes over medium heat.
15. After the vegetables are cooked enough add the broth (vegetable or chicken).
16. Add the roasted garlic (the bulbs will easily pop out of the husk when you squeeze it at the bottom) and stir all ingredients.
17. Bring the entire pot to a boil.
18. Reduce heat to low and continue simmering for about 40-45 minutes.
19. Taste and re-season if needed, and serve.
NOTE: At this point, the soup is finished and ready to eat, however you have a few options as to how you want to serve it. You can serve it as is with the chunks of celery, carrots, onion and roasted garlic (which is known as “rustic”), you can puree the soup using an immersion blender or a standard blender for a smooth texture. Or you can add ½ a cup of heavy cream to the puree to make the soup creamier. Any of these options are fine and the soup will taste fantastic with a side serving of crunchy garlic bread.