Roasted Garlic Soup with Goat Cheese Croutons

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You could eat this soup every night,no more worry about Dracula. I bought 12 bulbs on sale..had to do something with them..roasted them all then found this recipe. What a treat! Used bacon instead of pancetta, half & half instead of the heavy cream. Enough roasted garlic left for two more pots..Arteries are cleared

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i used 10% cream instead of heavy cream and turned out great.

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I tried this soup and immediately fell in love with it. I knew that I would as soon as I saw Emeril make on his show. It is a beautiful soup with amazing texture and presentation. The taste is smooth, creamy and delightful. Move over comfort food; there's a new soup in town. This soup is perfect for any weather, but it goes especially good with a cool, autumn day. If you like garlic, you'll love this soup. It's easy to prepare, with ingredients that are readily available at any supermarket. Add a side salad and some warm, crusty French bread and you've got a meal that is nothing short of divine. It?s simply wonderful. It's a sure-pleaser that definitely deserves a 5-star rating.

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I cooked this soup for three couples I had for a dinner party last week and got all sorts of compliments for such a delicious dish. Thank you, Emeril!

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I made only the crouton portion of the recipe for a Chicken cesar salad I was making. The croutons came out fantastic!

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This soup was delicious. Everyone loved it. It tasted great before I added the cream and lemon juice and parsley but those last 3 ingredients made the soup amazing.

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This soup was very good, but I have a couple of things I would do differently next time. First - the way it suggests to roast the garlic was different than I usually do it. This way turned out with all of the cloves burnt where they were sitting on the foil. Instead, keep them cut side up and loosely wrap in foil. It takes only 30 minutes that way and no blackening! Second, add the bread just a little at a time. By the time my soup cooled (I served it the next day, it looked like smooth oatmeal. I had to add additional stock the next day to loosen it up a bit! Very tasty despite the couple of minor issues!

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I made this recipe for Mother's Day 2005. It was a hit. The soup is relatively easy to make, but I had to quadruple the recipe. Needless to say, I spent an hour just harvesting the roasted garlic cloves. Absolutely awesome recipe. I am making it again this fall for another party we have planned.

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Despite only have 2 tbls of butter, the butter taste really comes through. It was a tasty appetizer.

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This was so good that my husband and i were sorry that we ate it all. Putting salt and pepper on the garlic before roasting really brought out the sweet flavor. FANTASTIC.