ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel
  • »
  • Food and Cooking»
  • Vegetarian & Vegan Recipes

Six delicious soup and pasta recipes using roast garlic

Updated on November 22, 2011
Roast garlic bulb
Roast garlic bulb
Garlic soup
Garlic soup
Pasta with garlic and chillies
Pasta with garlic and chillies

Roast garlic is very versitile and it's uses fall into a wide range. It's used a lot by 'adding' it to recipes, such as soups and sauces. It is also very useful as a main ingredient. It is an excellent flavouring for meat and vegetables too and it's mellow characteristics work well as a principle element.

Want to know how to roast the garlic in the first place? Have a look here.

The roasting of the garlic mellows the flavours found in its raw state. It takes on a soft texture, making the flesh creamy, sweet and juicy. The roasting process causes a chemical reaction within the garlic, changing the chemicals that cause the stinky breath that is normally associated with eating a lot of garlic. This makes it ideal for regular use, without you having to worry about the stench that unroasted garlic can leave on your breath.

As the flavor is altered, it still produces a rich garlic taste, but is more delicate and slightly smokey. This allows it to work magnificantly as the main ingredient/flavor for many dishes.

Usually mashed into a puree after roasting, the garlic can can also be used in whole cloves. It stores well (see here for advice on storage instructions), under the right conditions, for future use. Whether used directly after roasting, or from storage as frozen or preserved in olive oil, the delectable smooth taste and enticing aroma is always a winner.

Here are six simple, delicious recipes using roast garlic as a principle ingredient. Three soups and three pasta dishes that are straight forward and quite quick.


Roast Garlic Soup

If you like garlic, you'll adore roast garlic soup. The pungent aromor and rich flavours are a garlic lovers delight. Even if you are not a commited fan, this soup is hard to resisit and there are no worries of smelly breath, as once roasted the garlic loses that property.

The sweet and creamy, caramelised roast garlic works very well in soup. Its aromatic, mellow flavour infuses the soup with earthy goodness.

Roast garlic soups are usually quite thick in consitancy and are rather rich. A lighter, less calorific version is included in the recipes below.

These soups can be served as an appertiser, for lunch with plenty of crusty bread, for supper or as a snack. It can be stored in an air tight container in the refridgerator for upto 2 days.

Roast Garlic Soup 1

You will need:

4 bulbs of roast garlic

80gm unsalted butter

2 medium leeks, washed and sliced

1 large onion, peeled and chopped

1 ltr chicken stock

200mls single cream

2 tablespoons chopped chives

salt and pepper

Over a medium heat, in a large, heavy based saucepan, melt the butter. Add the roast garlic, onions and leeks. Saute until soft and light brown, about 7-8 mins.

Stir in the flour and cook gently for a further 10 mins, stirring occasionally to prevent burning/sticking.

Add the stock and stir in. Allow to simmer for 20 mins, again stirring occasionally. Allow to cool slightly and then puree soup in batched with a blender.

Return the pureed soup to the saucepan and add the single cream. Simmer gently until it thickens and season with salt and papper to taste.

Serve garnished with the fresh, chopped chives and croutons.

Roast Garlic Soup 2

4 bulbs roast garlic

1 large onion

2 medium leeks

2 carrots

4 sticks of celery

1 red pepper

1 medium potato

200gms corn kernels (sweet corn)

20gms plain flour

1 ½ ltrs chicken stock

200mls single cream (alternatively you can use Greek Yoghurt)

150mls white wine - optional

25gms fresh, mixed chopped herbs (oregano, thyme, parsley...)

5gms (½ teaspoon) cayenne pepper

(optional: 2 cooked and chopped chicken breasts)

Peel and slice the onion, wash and slice leeks, peel and dice carrots, rinse and chop celery, de-seed and dice red pepper, peel and dice potato.

Heat the oil in a large, heavy based sauce pan. Add the garlic, onions, leeks, carrots, celery, red pepper and potato Over a medium to low heat, sweat the vegetables gently until soft, about 7-8 mins.

Stir in the cayenne pepper and plain flour. Cook gentally, stirring so as not to burn, for 5 mins. Add the chicken stock, single cream (white wine if using) and corn kernels, simmer for 15 mins, stirring occasionally.

Purée in batches in a blender. Return to the saucepan and add a little water to adjust the constancy if the soup is too thick. If using chopped chicken, now is the time to add it.

This soup is delicious served warm, ladle into bowls and top with chopped herbs and croutons, with warm bread. It is equally delectable served cold like vichyssoise's. Allow the soup to cool in the pan , then put it in a container and store in the refrigerator over night. This too can be served topped with chopped herbs and croutons.

Roast Garlic Soup 3

A healthier version.

3 bulbs roast garlic

50gms butter

2 medium onions, chopped

25gms flan flour

1 ½ ltrs vegetable stock

salt and pepper

100gms Gruyère cheese, or grated Parmesan works well too

Melt the butter in a large saucepan, add the onions and cook gentally until softened and slightly translucent. Add the flour in stir in, cooking for a further 4-5 mins. Pour in the stock, stirring wellto avoid lumps, and season with salt and pepper. Simmer gentally for 20 mins, add the roast garlic and continue to simmer for 30 mins.

Blend until smooth and pass through a strainer if desired. Return to the saucepane and heat through. Serve warm, with the Greyer or Parmesan cheese scattered on top.


Roast Garlic Pasta

Quick and easy pasta sauces suit the roast garlic ingredient a treat. It is easy to combine it's sweet bouquet, which lends its mellow essence, to many types of pasta sauce.

It can be added to lasage, spaghetti bolognise and other tomatoe based sauces. It can also be used simply mashed with a little olive oil and stirred into plain, cooked pasta, adding some grated Parmesan chees if desired.

The recipes bellow all use dried pasta, fresh pasta can also be used. White or wholemeal pasta are equally as good.

There are as many salad dishes are there are pasta recipes. A delicious salad complements pasta dishes perfectly. Also bread sticks or some home made garlic bread work very well as accompaniments.

Tomato and roast garlic pasta

serves 4

1 kg cherry tomatoes, halved

50mls olive oil

½ teaspoon crushed red pepper flakes

2 bulbs roast garlic

salt and pepper

500g dried spaghetti

handful torn basil leaves

grated Parmesan

Preheat oven to 200 degrees C, 400 degrees F, gas mark 6. Arrange the tomato halves in a small roasting tin. Drizzle with olive oil and sprinkle on crushed red pepper flakes, salt and pepper. Roast in the centre of the oven for 20 mins.

Whilst this is cooking, bring a pan of salted water to the boil and simmer the pasta until softened but firm to the bite. Drain and return to warm pan, add the roast garlic.

When the tomatoes are cooked, add them to the cooked pasta and roast garlic. Toss well to coat. Sprinkle with basil and grated Parmesan, serve with a crispy salad.

Creamy roast garlic tagliatelle

2 bulbs roast garlic

200mls single cream

100g fresh basil, chopped and some torn leaves to serve

salt and pepper

500g dried tagliatelle

Parmesan cheese to serve

Mash the roast garlic and place it in a medium saucepan. Add the chopped basil, salt and pepper, and the single cream. Stir well and heat gently until the sauce thickens slightly.

In a separate saucepan, bring some salted water to the boil and add the dried pasta. Simmer until softened but aldente. Drain the pasta and place into a warmed serving dish. Pour the sauce over the top and sprinkle on he Parmesan cheese and torn basil leaves. Serve immediately

Creamy roast garlic & pesto pasta

2 bulbs roast garlic

250mls single cream

150g basil leaves

75g flat leaf parsley

100mls vegetable or chicken stock

50g toasted pine nuts

500g dried, wholemeal fettuccine

75g grated Parmigiano Reggiano cheese

Cook the pasta until al dente in a large pan of salted boiling water. When cooked, drain, but reserve 200mls of the starchy water for later. While the pasta is cooking, complete the following 2 steps.

In a food processor, combine the basil, parsley, pine nuts and stock. Process into a smooth paste, season with salt and pepper and set aside.

Pour the single cream into a small saucepan, heat until not quite bubbling. Add the roast garlic, that has been mashed, and stir in. Keep warm on a very low heat, stirring occasionally.

Return the drained pasta to it's still warm pan. Add the roast garlic and cream mixture, pesto, starchy water, salt and pepper to taste, and the cheese. Toss well and serve immediately.


    0 of 8192 characters used
    Post Comment

    • veganpizzaplace profile image

      veganpizzaplace 6 years ago

      Delicious recipes! I will certainly try some out over the weekend.