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Roasted Garlic Soup


There’s nothing quite like the savory sweetness of roasted garlic

There’s nothing quite like the savory sweetness of roasted garlic. And though it’s the ideal accent to many memorable dishes, this soup makes it the star attraction.

Ingredients

  • 3 bulbs garlic
  • 3 Teaspoons olive oil
  • 4 slices sandwich bread
  • 1 Tablespoon vegetable oil
  • 2 cloves garlic, crushed
  • 2 Tablespoons butter
  • 1 medium onion, finely chopped
  • 2 Teaspoons paprika
  • 1/2 Teaspoon ground cumin
  • 4 Cups vegetable or chicken stock or broth
  • Snipped fresh parsley

Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.


Roasted Garlic, Potato, and Parmesan Soup

Ozoz Sokoh is a food explorer and exploration geologist focused on celebrating and documenting West African culinary heritage. Her blog, Kitchen Butterfly, won the 2018 Saveur Best Food Blog award winner.

Why It Works

  • Creamy Parmesan stock and roasted garlic provide savory depth to this simple soup.
  • Simmering and blending potatoes with the stock gives the soup body without the need for a roux or extra dairy.

This creamy garlic soup relies heavily on the flavor of a stock made from leftover Parmesan rinds, which are simmered in water and then blended to produce a creamy liquid with a lot of Parmesan flavor. With that stock on hand, the soup comes together quickly and requires very few additional ingredients.

I added potatoes to give the soup texture and heft, without adding any distracting flavor. The result is a thick, creamy blend with a background cheesiness that lets the roasted garlic occupy center stage. While I think the soup is best when it’s strained after blending—t can be a little gritty if left unstrained—I’ve found that many people don’t notice the grittiness at all.

If you make the recipe as written, the flavor of the roasted garlic is present but not overwhelming. But if you’d like a more pronounced roasted garlic flavor, add more to your taste as you blend the soup.