Roasted Garlic Soup with Parmesan

Recipe by Miraklegirl

Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.

Top Review by Sunnybrook

Very nice garlic flavor. I didn't have a lemon so I used concentrate and I don't think I added enough. I also used a blend of Italian cheeses. I think I'll make it again and use gruyere cheese. I also used half and half instead of whipping cream. I may try again with whipping cream, but the half and half was just fine.

Ingredients Nutrition


  1. Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
  2. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
  3. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
  4. Working in batches, purée soup in blender until smooth.
  5. Return soup to saucepan; add cream and bring to simmer.
  6. Season with salt and pepper.
  7. Divide grated cheese among 4 bowls and ladle soup over.
  8. Squeeze juice of 1 lemon wedge into each bowl and serve.

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