ITALIAN ROASTED GARLIC SOUP
Make and share this Italian Roasted Garlic Soup recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
- Slice 1/4" off the top of each garlic head.
- Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
- Drizzle 1/2 teaspoons oil over each head.
- Bake, uncovered, until golden, about 1 hour.
- Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
- Place the pulp in a bowl and set aside.
- In a large soup pot over medium heat, warm the remaining oil.
- Add onion and celery and saute until tender, about 5 minutes.
- Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
- Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
- Remove bay leaf and discard.
- In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
- Return to pot and stir in half-and-half.
- Simmer until flavors are blended, about 5 minutes.
- Ladle into bowls and sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 248, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 518.4, Carbohydrate 33.3, Fiber 5.5, Sugar 4.1, Protein 12.6
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