Roasted Garlic Soup with Parmesan

Roasted Garlic Soup with Parmesan created by Sackville

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

Ready In:
1hr
Serves:
Units:

ingredients

directions

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

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

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  1. Naomi D.
    What sort of onions do you use?
  2. June S.
    This was a rich wonderful soup, and surprisingly didn't taste too strong of garlic as i was expecting, Only thing i omitted was the Parmesan cheese as i did not have any, It went down well with all of us & will definitely make it again.
  3. RedhairMac
    Wonderful soup and nice breakout from the same-old same-old. The house smelled SO good with this soup simmering on the stove, and it was even better in the bowl. It sounds like a lot of garlic but it's really perfect. And don't be tempted to skip the addition of the lemon juice -- it really makes it. I found roasted garlic in bags at the market so I used them rather than roast my own and use some un-roasted, and it came out perfect. Thank you for a great posting!
  4. Jen in Victoria
    Fantastic! I love the cheesy parmesan and sweet roasted garlic flavours. I used half and half for the whipping cream and used a splash of lemon juice in the soup as I didn't have any fresh lemons. The only other change I made was to only use 2 cups of chicken broth. I wouldn't have wanted the soup any thinner. Thanks for such a delicious recipe!
  5. ORTNmom
    I should have reviewed this before, we have made it so often. It is not only one of our favorites, but is what we serve guests and have become know for! They always ask for the recipe! It is garlicky, yes, but very sweet and nutty tasting due to the roasted garlic, not harsh at all. It's elegant as well as tasty, plus it's wonderful for anyone coming down with a cold.
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