Best 2 44 Clove Garlic Soup With Parmesan Cheese Recipes

Indulge in the comforting warmth of the 44-Clove Garlic Soup, a culinary masterpiece that tantalizes the senses with its rich, savory flavors. This soup is not for the faint of heart, boasting a whopping 44 cloves of garlic, caramelized to perfection and blended into a velvety, smooth broth. Topped with crispy Parmesan cheese croutons, this soup promises an unforgettable taste experience.

The article includes two additional recipes that perfectly complement the 44-Clove Garlic Soup. For a delightful appetizer, try the Roasted Garlic and Goat Cheese Crostini, featuring creamy goat cheese spread on crispy baguette slices, topped with roasted garlic and a drizzle of honey. And for a sweet ending to your meal, indulge in the decadent Chocolate Fondue with Roasted Strawberries, where luscious dark chocolate is melted and served with roasted strawberries for a perfect combination of sweetness and tartness.

Whether you're a garlic enthusiast or simply seeking a hearty and flavorful soup, the 44-Clove Garlic Soup is sure to satisfy your cravings. And with the accompanying Roasted Garlic and Goat Cheese Crostini and Chocolate Fondue with Roasted Strawberries recipes, you'll have a complete and unforgettable dining experience.

Let's cook with our recipes!

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

Roasted Garlic Soup with Parmesan Cheese image

An easy Roasted Garlic Soup with Parmesan Cheese recipe

Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 4

Number Of Ingredients 10

Ingredients

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
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. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE

44-Clove Garlic Soup With Parmesan Cheese image

Make and share this 44-Clove Garlic Soup With Parmesan Cheese recipe from Food.com.

Provided by Raquel Grinnell

Categories Cheese

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 10

Ingredients

26 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
2 1/4 cups onions, sliced (about 1 large onion)
1 1/2 teaspoons fresh thyme, chopped
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese, finely grated (about 2 ounces)
4 lemon wedges

Steps:

Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.

Tips

Use fresh garlic: Fresh garlic has a more pungent flavor than dried garlic, so it will give your soup a more intense flavor.
Roast the garlic: Roasting the garlic mellows out its flavor and makes it sweeter. You can roast the garlic in the oven or on the stovetop.
Use a good quality olive oil: Olive oil is a key ingredient in this soup, so it's important to use a good quality oil. Look for an extra virgin olive oil that has a fruity flavor.
Don't overcrowd the pot: When you're sautéing the vegetables, don't overcrowd the pot. This will prevent the vegetables from cooking evenly.
Season the soup to taste: Once the soup is finished, season it to taste with salt and pepper. You may also want to add a pinch of red pepper flakes for a little spice.
Serve the soup with your favorite toppings: This soup is delicious served with grated Parmesan cheese, croutons, or a dollop of sour cream.

Conclusion

This 44-clove garlic soup is a delicious and easy-to-make soup that is perfect for a cold winter day. The roasted garlic gives the soup a rich and flavorful broth, and the Parmesan cheese adds a creamy and nutty flavor. This soup is sure to be a hit with your family and friends.