Best Creamy Roasted Garlic Soup Recipes

CREAMY ROASTED GARLIC SOUP

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 ROASTED PARSNIP AND GARLIC SOUP

Steps:

• Parsnips -- On a baking sheet, non stick or lined with parchment paper, add the parsnips and drizzle with the olive oil, salt and pepper. Just toss lightly to coat evenly. Roast on the middle shelf in a 400 degree oven. Make sure to stir a couple of times during baking until they get lightly golden brown. They will take around 30 minutes.
• Vegetable Base -- In a large soup pot, add the onions, potato, garlic and butter and bring to medium heat. You really want to sweat the onions and soften slowly, you don't want to brown them. They should take 5-7 minutes. Then add in the parsnips, vegetable broth and cook until the parsnips and vegetables are tender.
• Puree -- I love to use my immersion blender, but you could certainly use a regular blender to puree the soup. Just work in smaller batches so you don't over fill the blender. Blend until you get the desired texture you like. I like mine with a little texture, but you can puree it all the way smooth if you want.
• If you use a blender, return to the pot and add any additional, salt and pepper and the allspice to taste. Simmer for another 5 minutes or so on medium low heat.
• Garnish -- As the soup is finishing, make your garnish. Ham: In a small sauce pan, saute the ham until lightly crispy. Sour Cream: Mix the sour cream and chives together.
• Serve -- A dollop of the sour cream and chives and the crispy ham. ENJOY!

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC

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.

CREAMY ROASTED GARLIC CAULIFLOWER SOUP

Steps:

• Heat oven to 375°F.
• Cut 1/2-inch-thick slice off top of garlic head, exposing tops of all cloves; place, cut side up, on sheet of foil. Drizzle with oil. Wrap garlic head in foil.
• Bake 40 min. or until garlic is very soft; cool.
• Meanwhile, cook and stir bacon in Dutch oven or small stockpot until crisp. Remove bacon from pan with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from pan. Add onions to reserved drippings; cook 5 min. or until crisp-tender, stirring frequently.
• Squeeze pulp from garlic cloves into Dutch oven. Add all remaining ingredients; mix well. Bring to boil; simmer on medium-low heat 30 min. or until potatoes are tender, stirring occasionally.
• Blend soup, in small batches, in blender until smooth. Serve topped with bacon.