25 Clove Garlic Soup
Indulge in the velvety decadence of 25 Clove Garlic Soup, a comforting dish that transforms the boldness of garlic into a rich, mellow symphony of flavors. This recipe begins with roasting an entire 25 cloves of garlic to golden caramelized perfection, infusing the soup with a naturally sweet and earthy depth. Combined with sautéed onions, fragrant thyme, and a silky blend of chicken or vegetable broth and heavy cream, this garlic soup is pure, creamy indulgence. Perfect for cozy evenings, it’s served with crusty bread for dipping and a sprinkling of fresh parsley for a gourmet finish. Quick to prepare in under an hour, this nourishing bowl offers an aromatic escape for garlic lovers everywhere.
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Recipe Information
Ingredients
- 25 cloves Garlic
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large, diced Yellow onion
- 2 teaspoons Fresh thyme
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 Bay leaf
- 1 teaspoon Sea salt
- 0.5 teaspoons Black pepper
- 1 loaf (optional, for serving) Crusty bread
- 2 tablespoons, chopped (optional, for garnish) Parsley
Instructions
Preheat your oven to 375°F (190°C).
Separate the garlic cloves from the head and leave the skins on. Toss the garlic with 1 tablespoon of olive oil and spread them on a baking sheet.
Roast the garlic in the preheated oven for 20-25 minutes, or until the cloves are soft and lightly caramelized. Remove from the oven and let cool slightly. Once cooled, squeeze the roasted garlic out of the skins and set aside.
In a large pot, heat the remaining 1 tablespoon of olive oil and butter over medium heat. Add the diced onion and sauté for 5-7 minutes, or until softened and translucent.
Add the roasted garlic, fresh thyme, and bay leaf to the pot. Stir and cook for about 2 minutes, allowing the flavors to meld.
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook for 15-20 minutes, allowing the flavors to deepen.
Remove and discard the bay leaf. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.
Stir in the heavy cream, sea salt, and black pepper. Taste and adjust seasoning as needed.
Let the soup simmer for another 5 minutes to heat through.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve with slices of crusty bread for dipping.
Nutrition Facts
Calories |
2808 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.1 g | 195% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 8416 mg | 366% | |
| Total Carbohydrate | 287.2 g | 104% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.0 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 411 mg | 32% | |
| Iron | 16.2 mg | 90% | |
| Potassium | 1190 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
