Best Roasted Garlic And Brie Soup Recipes

ROASTED GARLIC AND BRIE SOUP

Steps:

• Preheat ovven to 325, place garlic in medium glass baking dish and drizzle with 2 Tbsp olive oil. Cover dish with foil and bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool. Heat remaining 4 Tbsp oil in heavy large saucepan over medium heat. Add onion, and saute until until translucent, about 10 minutes. Add celery and carrot and saute until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock, avoiding lumps. Bring to boil, stirring, frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes. Peel garlic and transfer to processor, add 1 cup soup to garlic and puree until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate) Bring soup to simmer over medium-low heat; gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt.

ROASTED GARLIC AND BRIE SOUP

Steps:

• Roasted Garlic:.
• Peel off the outer papery covering of the head of garlic. Using a sharp knife, then slice of 1/4″-1/2″ of the tops of the cloves, so that the inside of each clove is exposed.
• Place the head on a square of aluminum foil. Drizzle the olive oil over the top of the cloves, and then use your fingers to spread it around well. Then fold up the foil over the top of the clove, so that it is fully enclosed. Either place the pouch directly on the oven rack, or you can place it on a pan (or muffin tins work well if you're roasting multiple heads of garlic!).
• Bake at 400 degrees for 30-35 minutes, until the garlic is soft and lightly browned. Remove from foil.
• Soup:.
• Heat olive oil in a large pot over medium-high heat. Add celery, onion and carrot and saute for 8-10 minutes, stirring regularly until the vegetables have softened.
• Add flour and stir for another minute to combine. Then add chicken broth and bring to a boil. Reduce heat and simmer 15 minutes, stirring often.
• Carefully squeeze the roasted garlic cloves out of the heads, and place them in the food processor (or blender). Add in one cup soup mixture and process until smooth. Returm processed mixture to pot and add in the thyme and oregano. Bring to a simmer.
• Add cheese and stir slowly until melted. Season to taste with salt and freshly ground black pepper (or a tiny dash of white pepper), and serve. Garnish with chopped parsley if you'd like.