Roasted Garlic Soup

Looking for a tasty soup recipe? Look no further than this flavour-packed version from Soupologie, loaded with gently roasted garlic. This dish makes for the perfect lunch or dinner and is a wholesome dish to enjoy over the colder months.

Introduction

The pungent aroma of garlic roasting gently in the oven is one of my favourite smells. It takes me back to when I first started Soupologie; each week the amount of garlic I was roasting grew exponentially, until it outgrew the kitchen completely! Studies have shown that garlic is associated with improved blood circulation, and the strong yet sweet flavour of this soup should enable you to reduce the amount of added salt you need, which will also be helpful for your blood pressure.

Serves 3-4
Easy

Ingredients

For the roasted garlic:
2 garlic bulbs (about 25 cloves, unpeeled)
1 tbsp rapeseed oil
Salt and freshly ground black pepper
For the remainder of the soup:
2 tbsp rapeseed oil
1 large onion, chopped
1 1/2 tsp chopped fresh thyme
15 garlic cloves, peeled and chopped
850ml vegetable stock
Salt and freshly ground black pepper
Garlic oil (optional)

Instructions

Pre-heat the oven to 190ºC/375ºF/Gas Mark 5.

To roast the garlic: separate the two garlic bulbs into cloves. Place them unpeeled in an ovenproof bowl and add the oil, a pinch of salt and a little black pepper. Mix together so that all the garlic cloves are well covered in oil.Tightly seal the bowl with silver foil and roast for 40–45 minutes. Allow to cool, then squeeze out the flesh from each clove, discarding the skins.

To make the soup: caramelise the onion (see page 34) in the oil until golden brown. Add the thyme and the raw chopped garlic and continue to cook on a low heat for 3–4 minutes.

Add the roasted garlic, followed by the vegetable stock. Stir and bring to the boil.Turn down the heat and simmer gently, partially covered, for about 5–6 minutes, stirring occasionally.

Take off the heat and blend the soup until completely smooth. Season to taste. Drizzle a little garlic oil over the top for an even richer flavour.

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