Terry’s Velvety Garlic Soup

My sister-in-law Terry made this delicious garlic soup last night for dinner.  She added homemade croutons and shaved parmesan as a garnish which gave it some texture and added flavor.  It’s not a complicated recipe and it is heartier than it sounds, just a light salad as an accompaniment works.

Garlic Bulbs with Tops Cut Off

Roasted Garlic Bulbs

Prep time:  30-35 minutes to slice up onions, bake off garlic bulbs and separate roasted garlic from bulbs

Cooking time: 30 minutes

Serves:  4-6


12 bulbs of garlic- tops cut off, drizzle with oil and roast for 30 minutes in 350 F oven

1 large onion sliced

2 tablespoons oil

1  1/2 liters of low sodium chicken or vegetable broth-vegetable broth will make the dish vegetarian and the soup will be a little lighter in flavor

1/4 cup of unsalted butter

1/4 cup of flour

1/3 cup of cream optional

Salt and pepper to taste

Croutons and shaved parmesan for garnish


1.  Take the sliced onion and saute in a little oil until golden brown and soft.

Sliced Onion Being Sauteed

2.  Separate roasted garlic from the bulbs by squeezing them out, they should be quite soft and easy to remove.

Roasted Garlic

3.  In a blender add 1/2 a litre of chicken stock and half of the sauteed onions and half of the roasted garlic, blend until smooth.  Repeat with another 1/2 litre of chicken stock and the rest of the garlic and onion, blend until smooth.

Onion and Garlic Ready to Blend with Chicken Stock

4.  In a soup pot melt the 1/4 cup of butter and then add the flour to make a roux.

5.  Slowly whisk into the roux the last 1/2 litre of chicken stock and bring mixture to a simmer, stirring constantly.  You want to cook out the flour flavor.  When it has simmered for about 5 minutes it should coat the back of a spoon and have a smooth texture.  Now add the blended garlic/onion mixture to the pot.  Mix well and season with salt and pepper.  Bring again up to a simmer.  Add the 1/3 cup of cream if you like, it’s optional.


Roux and Chicken Broth Mixture

6.  You can use bought or homemade croutons for the garnish.  Homemade are very easy to make.  Cut bread into 1 inch chunks, 3 cups will do.  Throw into a medium sized bowl and drizzle over the bread chunks about 1/4 cup of olive oil or melted butter.  Season with salt and pepper and herbs or minced garlic it you like.  Mix well.  Place evenly on a baking sheet and bake in 350 F oven until golden brown, about 15-20 minutes. You may need to move them around a little to make sure they brown all over.

7.  Serve soup hot with a garnish of croutons and shaved parmesan.

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