Roasted Garlic Soup Recipe

Name: Roasted Garlic Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 40 garlic cloves, seperated but not peeled; 2 garlic cloves, peeled and thinly sliced; 1 large russet potato, peeled and cut into 1/2 inch cubes; 1 large yellow onion, trimmed, peeled, and cut into 6 wedges; 4 fresh sage leaves; 1 tablespoon olive oil; 1 ½ teaspoons olive oil; 1 ½ teaspoons coarse salt; fresh ground pepper; 3 ½ cups chicken stock; 1 teaspoon fresh lemon juice; 6 slices whole wheat baguette, toasted, for garnish; snipped fresh chives, for garnish

Servings: persons

40 garlic cloves, seperated but not peeled
2 garlic cloves, peeled and thinly sliced
1 large russet potato, peeled and cut into 1/2 inch cubes
1 large yellow onion, trimmed, peeled, and cut into 6 wedges
4 fresh sage leaves
1 tablespoon olive oil
1 ½ teaspoons olive oil
1 ½ teaspoons coarse salt
fresh ground pepper
3 ½ cups chicken stock
1 teaspoon fresh lemon juice
6 slices whole wheat baguette, toasted, for garnish
snipped fresh chives, for garnish

1
Preheat oven to 400 degrees.
2
Toss whole garlic cloves, potato, onion, sage, 1 tbs oil, 1 tsp salt, and a pinch of pepper in a large ovenproof skillet.
3
Cover and transfer to oven.
4
Roast, stirring occasionally, 30 minutes.
5
Meanwhile, make the garnish: put the remaining 1 1/2 tsp oil and the sliced garlic into a small skillet.
6
Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes.
7
Using a slotted spoon, transfer garlic slices to paper towels to drain.
8
Remove skillet from oven, and stir in 1/3 cup of water.
9
Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes.
10
Transfer garlic cloves to a plate, and let cool slightly.
11
Squeeze garlic from skins into skillet; discard skins.
12
Heat skillet over medium-high heat.
13
Add sherry, and cook, stirring to scrape up browned bits, 1 minute.
14
Add stock and 1/2 cup water, and bring to a simmer.
15
Remove from heat, and let cool slightly.
16
Puree vegetable mixture in a blender.
17
Press through a fine sieve into a medium saucepan.
18
Heat over low heat; stir in lemon juice, remaining 1/2 tsp salt, and 1/4 tsp pepper.
19
Divide into bowls and garnish with toasted baguette slices, fried garlic, and chives.

1990

kcal

Calories

Fat

353

Carbs

129

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 40 garlic cloves, seperated but not peeled, 2 garlic cloves, peeled and thinly sliced, 1 large russet potato, peeled and cut into 1/2 inch cubes, 1 large yellow onion, trimmed, peeled, and cut into 6 wedges, and more.

Yes, Roasted Garlic Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Garlic Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions