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Roasted Garlic Soup with Parmesan Crisps Recipe

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★★★★★

4.6 from 80 reviews

This Roasted Garlic Soup is a creamy, comforting recipe that highlights the rich, mellow flavor of roasted garlic combined with sautéed onions, fresh thyme, and a touch of cream. Perfectly smooth with a subtle savory depth, it’s garnished with grated Parmesan cheese and a squeeze of lemon for brightness. Optional additions like russet potato chunks enhance body and texture, while Parmesan crisps, toasted croutons, or sautéed garlic add delightful garnishes. This cozy soup is ideal for a nourishing appetizer or light meal and can be prepared ahead by roasting the garlic in advance.

Ingredients

Scale

Roasted Garlic

  • 26 garlic cloves, peeled
  • 2 Tablespoons olive oil
  • Dash of sea salt
  • Dash of freshly ground black pepper

Soup Base

  • 2 Tablespoons butter
  • 2 medium onions, sliced (about 2 generous cups)
  • 2 teaspoons chopped fresh thyme (or ½ teaspoon dried thyme)
  • 18 garlic cloves, smashed and peeled
  • 4 cups chicken broth, low-sodium (or vegetable broth)
  • 1 large russet potato, unpeeled, cut into large chunks (optional)
  • ½ cup whipping cream (or half and half, oat or almond milk as alternatives)
  • ½ teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • ½ cup finely grated Parmesan cheese
  • 4 lemon wedges

Optional Garnishes and Variations

  • Toasted croutons, drizzled with oil, salt, and pepper, and baked at 350°F until golden
  • 8 cloves fresh garlic, minced and sautéed until fragrant in olive oil with a dash of pepper
  • Parmesan crisps (see instructions below)

Instructions

  1. Prepare the Roasted Garlic: Preheat your oven to 350°F. Cut off the bottom ends of garlic bulbs where cloves attach, then peel 26 cloves, smashing lightly to ease peeling. Place peeled garlic cloves in a small glass baking dish. Drizzle with 2 tablespoons olive oil, season with a dash of salt and pepper, and toss to coat evenly. Cover the dish tightly with a lid or foil. Bake for around 45 minutes, until the garlic is tender and golden brown. Transfer roasted cloves to a small bowl. You can prepare this up to a day ahead and refrigerate until needed.
  2. Sauté Onions and Thyme: In a large, heavy saucepan, melt 2 tablespoons butter over medium-high heat. Add the sliced onions and chopped fresh thyme. Cook, stirring occasionally, until onions become translucent and soft, approximately 5 minutes.
  3. Add Garlic Cloves: Stir in the roasted garlic cloves and the 18 raw smashed garlic cloves. Cook together for about 2 minutes to help release raw garlic oils and blend flavors.
  4. Add Potato Chunks (Optional): If using, add the large chunks of russet potato now to the pot.
  5. Simmer the Soup: Pour in 4 cups of low-sodium chicken broth or vegetable broth. Cover the pot and simmer gently for about 20 minutes or until the raw garlic cloves and potato chunks (if included) are very tender.
  6. Prepare Parmesan Crisps (Optional): While the soup simmers, preheat oven to 400°F. On a silicone or parchment-lined baking sheet, spoon heaping tablespoons of grated Parmesan cheese, slightly patting down. Optionally season with herbs, black pepper, or red pepper flakes. Space mounds about ½ inch apart. Bake for 3 to 10 minutes until golden and crisp, watching carefully to prevent burning. Cool and carefully lift crisps from the tray.
  7. Puree the Soup: If you added potato chunks, remove them from the pot after simmering and set aside. Puree the remainder of the soup in batches using a blender or immersion blender until completely smooth and creamy. Return the potato chunks to the pureed soup, stirring gently to combine.
  8. Finish the Soup: Return the blended soup to the saucepan. Stir in ½ cup whipping cream or your chosen milk substitute. Heat gently over low heat just until warm and to avoid curdling. Season with ½ teaspoon sea salt and ½ teaspoon freshly ground black pepper. Taste and adjust seasoning as desired.
  9. Serve: Divide grated Parmesan cheese equally among 4 serving bowls (about 2 tablespoons each). Ladle hot soup over the cheese to let it melt slightly. Squeeze a lemon wedge into each bowl for added brightness.
  10. Garnish and Enjoy: Garnish each bowl with additional grated Parmesan, Parmesan crisps, toasted croutons, or sautéed minced garlic as preferred. Serve immediately and enjoy your rich and creamy roasted garlic soup.

Notes

  • The roasted garlic can be prepared ahead of time, up to a day in advance, and refrigerated to enhance convenience. The roasting method produces flavorful garlic cloves perfect for snacking or making garlic paste.
  • This recipe easily doubles for larger gatherings and keeps well refrigerated for 2 to 3 days.
  • When making Parmesan crisps, monitor baking times closely as oven heat varies; the cheese should bubble and darken without burning for perfect crispness.

Keywords: roasted garlic soup, creamy garlic soup, garlic puree soup, parmesan crisp garnish, comfort soup, easy garlic soup recipe

Find it online: https://mjrecipe.com/roasted-garlic-soup-with-parmesan-crisps-recipe/