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Roasted Garlic Soup Recipe
Posted by Dr. Ben Kim on Apr 08, 2009
If you're big on soups and you enjoy fresh garlic bread, this dish will likely cause you to do a little jig before going for seconds.
Garlic is a surprisingly good source of vitamin C, which partially explains why it's long been thought to boost immune system strength.
Garlic is also rich in organosulphur compounds that are known to promote healthy blood flow throughout the body.
Makes about 4 servings
8 heads of garlic
6 cups of vegetable or chicken broth
Baguette (enough to transform into about 8 slices)
Extra-virgin olive oil
Sea salt and pepper
1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).
2. Cut top third of garlic heads off so that you can properly carry out step three.
3. Arrange garlic heads in a baking dish, cut side up, and drizzle with olive oil so that each garlic head gets exposed to just a touch of olive oil.
4. Loosely cover the baking dish with a sheet of aluminum foil, and roast for 1 to 1.5 hours, or until cloves are super tender, almost like soft butter.
5. Give the roasted heads several minutes to cool down, then squeeze roasted garlic flesh into a bowl.
6. Slice baguette into 1/4 or 1/2 inch slices, then toast in a light coat of olive oil over medium heat in a large pan - toast both sides until baguette slices are light golden brown and crispy. Set toasted baguette slices to the side.
7. Combine roasted garlic flesh and 6 cups vegetable or chicken broth in a pot and warm over medium heat for 3-5 minutes, stirring often. Use a hand-held blender or a food processor to bring the broth and garlic together into a substantive soup. Season with sea salt and pepper, to taste.
To serve, place one or two toasted baguette slices in each bowl and ladle garlic soup over them.
Enjoy this heavenly roasted garlic soup with toasted baguette slices.
For a look at a pictorial of this recipe, click here:
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