There are a few phrases that are consistently said in my kitchen. One of the most common is “there can never be too much garlic.” If you and your taste buds are like minded, this garlic soup recipe is for you. An astonishing 50 cloves of garlic are roasted until tender and sweet and pureed to create a rich, creamy soup that is a garlic lover’s dream.
Garlic is grown all over the world and is used in most types of cuisines, from Indian to Italian to American. Not only is garlic a versatile and flavorful cooking ingredient but, due to its powerful antioxidant and antimicrobial properties, is also touted by health experts and nutritionists as a super food.
“Garlic has the broadest spectrum of any antimicrobial substance known to man,” explains Erin Kinney, Doctor of Naturopathic Medicine. “It also stimulates the body’s natural defenses against unwanted invaders. In addition to its benefits for the immune system, it has the added bonus of reducing cholesterol and preventing atherosclerosis.”
Those benefits become exponentially greater the more garlic you eat. Some studies recommend eating up to ten cloves per day to take maximum advantage of these health benefits, which may seem daunting when you’re cooking with just a few cloves here or there.
An easy way to significantly boost your garlic intake is by roasting it. Roasted garlic bears little resemblance to the intensely pungent flavor of raw garlic. Once roasted, it takes on a lovely mellow flavor that is sweet, earthy and creamy. Try smearing it on bread with a drizzle of olive oil for a delicious and healthful alternative to butter. Or try this indulgent, rustic garlic soup recipe that effortlessly incorporates an astounding 50 antioxidant-packed cloves.
50-Clove roasted garlic soup recipe
- 5 large garlic bulbs (about 50 cloves)
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil, plus extra for drizzling
- 2 large onion, chopped
- 1 tablespoon minced fresh thyme
- 6 cups chicken stock
- 1 bouquet garni (parsley stems, thyme sprigs, bay leaf tied together with kitchen twine)
- 3 cups day old bread, cut into 1/2-inch cubes
- 1 cup half and half
- Preheat oven to 350 degrees F. Cut off the top third of the garlic bulbs and discard. Drizzle the cut side of the bulbs with olive oil, place on a large piece of aluminum foil and pinch shut, forming a pouch. Roast for 90 minutes, or until softened and caramelized. Let cool.
- While garlic is cooling, heat two tablespoons olive oil and butter in a large Dutch oven over medium-low heat. Add the onions and cook, stirring frequently, until they are tender and translucent (about 12 minutes).
- Squeeze the cooled roasted garlic cloves directly into the pot with onions and stir to combine. Add the minced thyme, chicken stock and bouquet garni and bring to a boil. Reduce the heat, stir in the bread, and simmer for about five minutes or until the bread is soft.
- Remove the bouquet garni and puree in a blender, in batches, until smooth. Return soup to the pot, stir in half and half and season with salt and pepper. If it seems too thick, thin out with a little more chicken stock. Serve topped with herbed garlic croutons (recipe below).
Herbed garlic crouton recipe
- 1 cup day old bread, cubed
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme, minced
- Heat olive oil and butter in a pan over medium heat. Add garlic and thyme and cook for 30 seconds or until garlic is just starting to become fragrant. Add in bread and toss or stir frequently until bread is crispy.
- Season generously with salt and pepper and transfer immediately to a paper towel.