Roasted Garlic Soup

  • Ready Time : 0 min



  • 3 heads garlic (not cloves), whole and unpeeled
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 1 leek, trimmed, rinsed well, and sliced
  • 2 large russet potatoes, peeled and sliced
  • 2 quarts water
  • 1 red bell pepper, for garnish
  • 1 cup heavy cream
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon freshly ground black pepper

Garlic Chips

  • 3 to 4 clove elephant garlic
  • 2 tablespoons olive oil


Preheat the oven to 350. Roast the whole, unpeeled heads of garlic on a baking sheet in the oven for 45 minutes. While the papery skin will turn dark brown, the pulp will become soft and golden brown. When cool enough to handle, slip off the skins. Slice the garlic heads and reserve.

In a large soup kettle or saucepan, heat the 2 tablespoons oil. Add the onion and leek and sauté until soft but not brown, about 8 minutes. Add the sliced roasted garlic heads, the sliced potatoes, and the water. Simmer, partially covered, for 1 hour.

Making garlic chips: Peel and thinly slice the elephant garlic. In a small skillet, heat the 2 tablespoons oil. Add the garlic slices and sauté until they become golden brown garlic chips, about 2 minutes. Transfer with a slotted spoon to paper towels, drain and reserve.

Core and seed bell pepper. Cut into thin strips and reserve.

Just before the soup is done, stir in the cream. In batches, puree the soup in a blender or food processor and then strain through a sieve into a bowl for extra smoothness. Season with salt and pepper. If need be, reheat the soup but don’t let it come to a boil.

Source: Babe’s Country Cookbook

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