Total Time
1hr 45mins
Prep 1 hr 5 mins
Cook 40 mins

After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
  3. Drizzle oil over garlic heads.
  4. Bake until golden, about one hour.
  5. Cool slightly.
  6. Press individual garlic cloves between thumb and finger to release garlic oils.
  7. Melt butter in heavy large saucepan over medium heat.
  8. Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
  9. Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
  10. Stir in hot stock and sherry.
  11. Simmer 20 minutes, stirring occasionally, then cool slightly.
  12. Puree soup in batches in blender or processor.
  13. Return the soup to the saucepan.
  14. Add cream and simmer until thickened, about ten minutes.
  15. Add lemon juice to taste.
  16. Season with salt and white pepper.
  17. Place one slice of toast in bottom of bowl.
  18. Ladle soup into bowls.
  19. Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.


Most Helpful

Awesome soup! I quadrupled the recipe and used 3 lbs of garlic cloves, also threw in extra leeks. Served this one in the cafe, the smell of all that garlic throughout the cafe was awesome. Customers loved it.

Bridge Street Cafe March 07, 2008

I used half and half instead of heavy cream and i only used a dash of that. The garlic makes the soup so thick that it didn't seem to need it. My best friend and I loved this. Husband less enthusiastic.

Caryn Breen November 03, 2007

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