A great recipe for roasted garlic. I am loving this roasted garlic soup with garlic cheese toasts to dip in. A delicious, warming soup to keep away the colds this winter.
This roasted garlic soup is a perfect comfort on a cold wintery night and garlic is really good for you too! Garlic is nutritious, is full of flavour and contains many health benefits. Garlic is said to boost your immune system, so this roasted garlic soup is a tasty way to keep those colds at bay.
Using roasted garlic in this soup recipe instead of raw garlic, makes the garlic flavour taste milder. Therefore, you don’t have to worry about smelling of garlic for days! Roasted garlic caramelises slightly during the roasting process giving it a sweeter taste.
Roasted garlic is also easier to digest than its raw counterpart, so this roasted garlic soup is perfect for all the family.
If you’re wondering how to roast garlic, I posted an easy to follow guide about roasting garlic which you can see here.
The Other Ingredients in a Creamy Garlic Soup
The predominant flavour of this soup is obviously garlic. The recipe calls for 4 whole bulbs of garlic thrown in. That might seem excessive, but remember, the roasting process makes the garlic flavour much more mild.
I have used potatoes as the base for the soup, which helps to thicken it and make it filling without altering the flavour too much. The leek and the onion provides a mild flavour, which pairs nicely with the garlic but doesn’t overpower it. You can use either vegetable or chicken stock for you soup, depending on whether you want to make it vegetarian or not. Both varieties of stock will work well, it is down to personal choice here.
How to Make Roasted Garlic Soup
After the garlic roasting process, making the creamy soup itself is quite quick and simple. The best way to cook your soup is make sure to chop your potatoes into small cubes, don’t leave large chunks of potatoes as they will take much longer to cook through and become soft.
You begin by sweating your vegetables. The reason for sweating the vegetable is to begin to cooking process and draw out the flavour. Be sure to coat all your vegetables well, in the melted butter. This will stop them sticking to the bottom of the pan when sweating. Place a circle of baking paper over the vegetables, being careful to keep it inside the pan, otherwise the edges might catch fire on the stove. The baking paper helps retain the maximum amount of moisture in the vegetables. Keep the heat low, you don’t want to brown your vegetables during the sweating process. Your vegetables will continue to cook when the chicken stock is added. Ensure that the vegetables are soft and cooked through before you blend your garlic soup, otherwise you will find the soup will be lumpy rather than smooth.
If you do not have fresh thyme to hand, you can substitute it with dried thyme. Just use a little less as dry herbs have a more intense flavour.
What to Serve with Roasted Garlic Soup
However, if you want to make a nice, easy accompaniment that is garlic themed, these little roasted garlic cheese toasts are a great soup partner and so much better than just plain bread and butter!
You don’t have to make your own bread for these, but I do recommend to use a crusty bakery loaf to make them. Fristly, make a garlic butter paste from a couple of cloves of roasted garlic. You can use a couple of cloves from the 4 bulbs of garlic you use for the soup, rather than roast another bulb for these, if you want to. The garlic butter is best made with room temperature butter, but if you’ve taken it straight from the fridge, you can soften it with a quick blast in the microwave. Just don’t melt the butter into a liquid here, less than 10 seconds should do.
I actually had to make a double batch as they were mostly munched by the boys before I could grab one…. At least I know they approved!
Yes, I recommend freezing your soup in portions in ziplocks bags. Allow the soup to cool completely before freezing.
I don’t recommend using fresh garlic in this recipe as the flavour will be much stronger and a little overpowering. Roasted garlic soup is more digestible too, so the roasting process in this recipe is worth the extra time it takes.
Roasted Garlic Soup with Garlic Cheese Toasts
For the Soup
- 4 Bulbs of Roasted Garlic
- 30 g Butter
- 1 Onion
- 1 Leek
- 200 g Potatoes
- 0.5 tsp Fresh Thyme chopped
- 500 ml Chicken or Vegetable Stock
- 50 ml Double Cream
For the Garlic Cheese Toasts
- 2 Cloves of Roasted Garlic
- 30 g Butter softened
- 1 tsp Fresh Parsley chopped
- 3 Thick Slices of Bread
- Olive Oil
- 20 g Parmesan Cheese
- Finely chop the onion and leek and peel and cube the potato.
- Melt the butter in a saucepan and add the onion, leek, potato, mix to coat them.
- Cover the saucepan with a piece of baking paper and place a lid on top, sweat it gently over a low heat for 10 minutes.
- Add the garlic and thyme.
- Pour over the chicken stock and turn up the heat to medium. Cook until the vegetables are completely soft.
- Pour the soup into a food processor and blend until smooth.
- Return the soup to the pan, add the cream and stir through.
Garlic Cheese Toasts
- Preheat oven to 200C (180C fan assisted)
- Using as fork, mash the butter with the garlic and parsley.
- Cut the bread slices into quarters.
- Drizzle a little olive oil over a baking tray and lay the bread slices onto it.
- Drizzle a little more oil onto the bread.
- Spread each piece with the garlic butter.
- Grate the parmesan and sprinkle over the top.
- Place in the oven for 10-15 minutes and bake until golden.
Looking for more soup recipes?
Try this courgette and basil soup now