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Roasted Garlic Soup

Name: Roasted Garlic Soup
Prep time: 20

(6 votes, average: 4.00 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

12 ingredients

Garlic is the number one son of the great cancer fighting allium family. Normally it takes a back seat as an aromatic in soups and stews, but here it is the flavorful star of...

To learn how to chop garlic click here.

18 garlic cloves, in skin
1 tablespoon olive oil
1 cup chopped onion
10 fresh garlic cloves, smashed and chopped
Salt and pepper, to taste
1 heaping teaspoon freshly chopped sage
1 heaping teaspoon fresh thyme
3½ cups of water or broth
½ cup grated parmesan
½ cup freshly grated Parmesan cheese, plus more for serving
4 chunks of good stale bread
Fresh grind of black pepper

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Nutrition Facts

Calories

307 cals

Fat

14 g

Saturated Fat

0 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

7 g

Carbohydrates

28 g

Sugar

4 g

Fiber

3 g

Protein

18 g

Sodium

793 mg

Directions

Preheat the oven to 350 degrees. Place the garlic in a ceramic baking pan, drizzle with olive oil and sprinkle with salt. Cover with foil and bake in the oven for 40 minutes until soft. Squeeze out the garlic into a bowl.
In a heavy bottomed pot, heat the 1 tablespoon of olive oil. Add the onions and cook over medium-low heat for 5 to 8 minutes or until translucent. Add in the roasted garlic, fresh garlic, sage, thyme and a generous pinch of salt. Cook for another 3 minutes.
Add in the water or broth and the piece of Parmesan rind. Bring to a boil, and then simmer for at least 20 minutes. Puree with an immersion blender. Stir in the freshly grated Parmesan cheese, then taste for seasonings.
Before serving, place the chunks of bread in the bottom of four bowls. Ladle the soup over the bread, then grind fresh pepper. Serve immediately with some extra grated cheese.

Chef Tips

Leave the raw chopped garlic time to sit for at least 10 minutes before adding it to the onions. This will allow you better access to its nutrients.

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society.