Sweet Garlic, Bread and Almond Soup Recipe

Name: Sweet Garlic, Bread and Almond Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 heads fresh garlic, broken up and skins left on; 1 medium white onion, peeled and finely chopped; 4 tablespoons extra virgin olive oil; 285 ml double cream; 1 liter vegetable stock; 1 large loaf ciabatta; 2 tablespoons sherry wine or 2 tablespoons white wine vinegar; 200 g whole blanched almonds, lightly toasted; 3 oranges, peeled and segmented; 1 bunch fresh coriander, leaves picked; 1 bunch of fresh mint, leaves picked

Servings: persons

3 heads fresh garlic, broken up and skins left on
1 medium white onion, peeled and finely chopped
4 tablespoons extra virgin olive oil
285 ml double cream
1 liter vegetable stock
1 large loaf ciabatta
2 tablespoons sherry wine or 2 tablespoons white wine vinegar
200 g whole blanched almonds, lightly toasted
3 oranges, peeled and segmented
1 bunch fresh coriander, leaves picked
1 bunch of fresh mint, leaves picked

1
Roast the garlic cloves in a preheated oven at 180 deg C for around half an hour until soft to the touch.
2
Meanwhile, take a large pot and slowly fry the white onion in 4 tablespoons of olive oil for about 10 minutes until really soft and translucent.
3
Add the cream and the stock, bring back to the boil and simmer for 10 minutes, awaiting your garlic.
4
Remove the garlic from the oven and allow to cool slightly before squeezing out all the sweet, golden paste.
5
Whisk this into the soup.
6
Discard the garlic skins.
7
Remove the crusts from your ciabatta, rip up the bread into small pieces and throw into the soup.
8
Add the sherry vinegar, then allow the soup to simmer for 5 more minutes.
9
Whizz it until smooth in your food processor with your toasted almonds.
10
Season nicely to taste and serve in big bowls sprinkled with some orange segments, torn up coriander and mint, and drizzled with a good lug of extra virgin olive oil.

1622

kcal

Calories

Fat

224

Carbs

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 heads fresh garlic, broken up and skins left on, 1 medium white onion, peeled and finely chopped, 4 tablespoons extra virgin olive oil, 285 ml double cream, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Garlic, Bread and Almond Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions