Best 2 Creamy Roasted Garlic Soup Recipes
Indulge in a symphony of flavors with our creamy roasted garlic soup, a culinary masterpiece that tantalizes your taste buds with every spoonful. Crafted with love and attention to detail, this soup embodies the essence of comfort food, offering a velvety texture, rich garlic aroma, and a symphony of herbs and spices that dance on your palate. Embark on a culinary journey with our carefully curated collection of recipes, each offering a unique twist on this classic dish. Discover the simplicity of our classic creamy roasted garlic soup, where roasted garlic's caramelized sweetness takes center stage. Elevate your experience with our gourmet roasted garlic soup, featuring a luxurious blend of white wine, cream, and a touch of truffle oil, resulting in an unforgettable umami explosion. For a healthier alternative, try our vegan roasted garlic soup, where plant-based ingredients like almond milk and nutritional yeast create a creamy and satisfying broth. And for those who love a bit of heat, our spicy roasted garlic soup infuses a fiery kick with the addition of chili peppers, cumin, and paprika, sure to warm you up from the inside out.
Let's cook with our recipes!
CREAMY ROASTED GARLIC SOUP
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.
Provided by Chippie1
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees.
- Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
- Drizzle oil over garlic heads.
- Bake until golden, about one hour.
- Cool slightly.
- Press individual garlic cloves between thumb and finger to release garlic oils.
- Melt butter in heavy large saucepan over medium heat.
- Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
- Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
- Stir in hot stock and sherry.
- Simmer 20 minutes, stirring occasionally, then cool slightly.
- Puree soup in batches in blender or processor.
- Return the soup to the saucepan.
- Add cream and simmer until thickened, about ten minutes.
- Add lemon juice to taste.
- Season with salt and white pepper.
- Place one slice of toast in bottom of bowl.
- Ladle soup into bowls.
- Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.
CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC
I hope this will taste like the recipe from Campbell's Soup Company, but even BETTER. They don't make that soup any more and I really miss it. I'm planning to make this using fresh tomatoes this summer from my garden.
Provided by Charlotte J
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a nonreactive soup pot, heat oil over medium-low heat and add onion.
- Stir and saute for a minute or two.
- Cover, lower heat and sweat onions for about 3 minutes.
- Add tomatoes and stock to the pot, stir and increase heat to medium.
- Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
- Add the oregano, stir well, cover and cook until soup comes to a simmer.
- Simmer gently for 5 to 10 minutes.
- Season with salt and pepper.
- In a blender in small batches, blend the soup.
- Return the blended soup to the pot.
- Put the last ladle or two of soup into the blender, add cream and blend.
- Then add the cream mixture to the soup pot and stir to blend.
- Heat over low heat until the soup is heated through.
- Taste for seasoning.
- Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
- Serve hot.
- Do not allow the soup to boil or it may separate.
- ROASTING GARLIC:.
- To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
- Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.
Tips:
- Roast the garlic first. Roasting the garlic mellows its flavor and gives the soup a wonderfully rich, complex taste.
- Use good-quality broth. The broth is the foundation of the soup, so it's important to use a good-quality one. Look for a broth that is low in sodium and has a rich, flavorful taste.
- Don't be afraid to add some spice. A little bit of spice can really liven up the soup. Try adding a pinch of red pepper flakes or a teaspoon of curry powder.
- Garnish the soup before serving. A few simple garnishes can really make the soup look and taste even better. Try adding a dollop of sour cream, a sprinkle of fresh herbs, or a drizzle of olive oil.
Conclusion:
This creamy roasted garlic soup is the perfect comfort food for a cold winter day. It's easy to make, absolutely delicious, and can be tailored to your own taste preferences. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!
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