Roasted Garlic Soup

Total Time:
10 min
Prep:
10 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 6 large whole heads garlic
  • 1 tablespoon olive oil
  • 2 teaspoons salt, divided
  • 1 1/2 teaspoons freshly cracked black pepper, divided
  • 6 tablespoons unsalted butter
  • 3/4 cup all-purpose flour
  • 4 cups chicken stock
  • 2 cups water
  • 1 tablespoon Italian seasoning
  • 1 cup heavy cream, if desired
  • 2 tablespoons minced fresh Italian flat-leaf parsley
  • 2 tablespoons extra-virgin olive oil
  • Asiago Crostini, recipe follows
  • Cook Time 2 hours 10 minutes
  • Asiago Crostini:
  • 1/3 cup olive oil
  • 2 cloves garlic, finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon hot Hungarian paprika
  • 1/2 teaspoon dried oregano, crushed
  • 1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
  • 1/2 cup shredded Asiago cheese
Directions

Preheat the oven to 375 degrees F.

Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.

In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.

Asiago Crostini:

Preheat the oven to 400 degrees F.

In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.

With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.

Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.

Remove and let cool before serving.


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    21 Reviews
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    Absolute garlic bliss. Have made this recipe a dozen times, it's great with or without cream, depending upon the decadence of the occasion. My dried herbs are quite fresh, so I've dialed back on the italian seasoning, just a little though, because the bold is a nice brace against the garlic.
     
    Don't waste your energy serving this to garlic fence-sitters. But your garlic loving audience will revere you.
    We had tried this soup @ his restaurant and loved it. 
     
    We didn't let the lour roux get as brown as the recipe says (the restaurant didn't either an left out the italian seasoning and loved it as much as the one in the restaurant!!
    If, you're a garlic lover, this is for you. 
    This one of the best tasting soup, I have ever made & eaten. 
    To my garlic loving cook, try this one and you won't be disappointed. 
    p.s. I didn't use the cream, cause I don't need the the calorie and fat. 
    I used chicken boulilon, and cut out the salt.
    I'm not a big soup person, but I could have eaten the entire pot of this. I absolutely loved this soup. I added a little less of the cream, but I also could have eaten it without the cream if I didn't want as many calories in it. This is a keeper.
    absolutely delicious. will make this over and over.
    I love this recipe. I live near a Johnny Garlic's which is Guy's restaurant, and they serve this soup there. I've been lusting after this recipe for so long and now it's on here and it came out delicious. Easy to make and very tasty.
    i made it and loved it, i do love garlic and you really have to be a garlic lover to like this soup! i made it with a potato bread and used it to dip it in the soup. The other people i served it to, said it was too strong and i wished i would of added the heavy cream or some sour cream to kind of "calm" it down. Interesting enough...i served it to my stepdad and turned the potatoe bread into croutons (good idea, eh? and he said he couldnt taste any garlic.: dont ask me why lol.
    this was excellent and very tasty. i followed the instructions on recipe but did not add the heavy cream. it was still delicious. you made my husband very happy, Guy! thanks!
    OMG this was so good! I am a garlic lover and just made this from watching the show. I didn't even read the reviews. The crostini/asiago cheese just sets it off! I will definitely make this again! Thanks Guy!
    loved it
    I made this tonight, and I will admit, I was very hesitant at first based on the mixed reviews I had read from everyone else. For us, this was a huge hit! My boyfriend and I love making homemade soups, and this is a definite keeper. I roasted 3 large elephant garlic heads, but before I mixed it with the rest of the ingredients (when it was time), I made sure to pull off the outer part that was green-brown-ish as it was somewhat bitter. Maybe I did something wrong, maybe that's how it's supposed to be, I dunno :P 
     
    Anyway, I followed the recipe exactly, and did use the heavy cream. It was super rich and creamy and wonderfully velvety. Served alongside a nice salad, this was one yum supper for us.
    The directions work well. Don't bother with the optional cream and we did follow the infused stock directions from the episode. 
     
    BUT we will be eating this with some roast turkey, egg noodles, a pinch of red pepper flake and maybe some bell pepper. Toss in some sour cream and it would make a great stroganoff base as well.
    I made this soup, as directed (without cream) and think that the Italian seasoning was a bit overpowering. It had a good taste, but I'm not sure that I will make it all of the time.
    Just made this and my wife & I loved it. I had 2 heads of garlic I had roasted while making some ribs earlier in the week. Started by sauting 2 medium onions in butter and OO until soft. Added garlic for 5 minutes. Removed from pan and made the roux, did not go as dark as Guy. Added chicken stock, the reserved onion and garlic, white pepper and hit it w the boat motor to puree the garlic and onion. Wonderful. Don't add the water or the cream, only dilutes the flavor. Will make for my vegetarian sister Fran when whe visits w vegtable stock. A real keeper.
    The creamy consistency and the flavor are just wonderful - warming to have on a cold day. Also it is Garlic at it's best.
     

     
    PS the actual prep time is NOT 10 min. It is about an hour and 1/2 when you include the roasting time for the garlic.
    I think the cook times for the soup and the Asiago Crostini were reversed!
    This tasted like garlic mushroom condensed soup, only without the mushroom. I was not impressed. I love Guy's other recipes, but this was a miss.
    So I have to say that this garlicky soup was so frickin GOOD!Made it for my family yesterday and they were grinning the whole time as they ate! Thank you for sharing this awesome recipe, its an absolute keeper!
    Well this recipe is missing one thing  
     
    FLAVOR! When I smelled the Garlic roasting in the oven, I COULDNT WAIT!  
     
    Then I followed his recipe to a T ..Prior to adding the heavy cream, the soup matched the one on TV. Almost looked like a Pea soup  
     
    Then went in for a taste, and I dont know what happened?! Wheres the garlicky goodness?  
     
    Maybe its me? Maybe my palate is so used to having an onion (for the very least to go along with the garlic  
     
    SO I tried to salvage it ...Adding a tumeric cumin coriander mixture (tbspn ...eh it helped needed more  
     
    Went through my pantry found a packet of Liptons onion soup mix - really needs that onion flavor. It helped.  
    Just watch the salt if youre going to add the soup mix 
     
    Now I dont own any restaurants, but I could follow a recipe er 2. This one is flawed, I wouldnt be making this again. Im sorry!
    For those of you who asked, and based upon watching the episode, and no cream used, I think this will be a fine recipe. Instead of using cream, he used the broth he used from the mirepoux for the garlic chicken, thus giving it extra flavor. He also added water. He used the same broth for his gravy for the chicken recipe. I will make both this week and return with my impression of each recipe.
    This is one of my family,s favorite soup. We have this soup at least twice a month. We live a few miles away from Guys restaurant. ~ Jonny Garlic,s ~ Thanks Guy for the recipe!!!
    I just watched the show and he never put heavy cream in the soup and he also said that the soup was so creamy and we didnt even use cream. Im confused cause the recipe calls for heavy cream so whats the deal cream or no cream. I havent tried the recipe but that the deal breaker, if it has cream its a no go. SO WHAT IS IT?
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