Italian Roasted Garlic Soup

Recipe by Hey Jude
READY IN: 2hrs




  • Preheat oven to 350°.
  • Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
  • Slice 1/4" off the top of each garlic head.
  • Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
  • Drizzle 1/2 teaspoons oil over each head.
  • Bake, uncovered, until golden, about 1 hour.
  • Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
  • Place the pulp in a bowl and set aside.
  • In a large soup pot over medium heat, warm the remaining oil.
  • Add onion and celery and saute until tender, about 5 minutes.
  • Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
  • Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
  • Remove bay leaf and discard.
  • In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
  • Return to pot and stir in half-and-half.
  • Simmer until flavors are blended, about 5 minutes.
  • Ladle into bowls and sprinkle with Parmesan cheese and parsley.