Roasted Garlic Soup with Parmesan Cheese

Tonight was the first night I've cooked since we made the big move from New Jersey to Michigan. I was getting tired of eating out and have been meaning to try this recipe that a friend from church shared with me.

This is for all you garlic lovers out there! When I first read this recipe, I believe my mouth dropped to the floor in disbelief...44 cloves of garlic...YIKES!!! I love garlic but I have never cooked with more than 3 or 4 cloves before. I am always up for a challenge and was excited to try it. The outcome? It was amazing...creamy...just incredible! The garlic was not overpowering at all and we ate every last drop of it. I served it with rosemary focaccia bread and it made a delicious dinner. I will definitely be making it again. Thanks Linda!!!

Sorry for the lack of a picture. I am only about 1/3 of the way unpacked and have no idea where my camera is.

Roasted Garlic Soup with Parmesan Cheese
Source: Bon Appétit | February 1999

26 garlic cloves (unpeeled)
2 T. olive oil

2 T. butter
2 1/4 c. sliced onions
1 1/2 t. chopped fresh thyme
18 garlic cloves, peeled
3 1/2 c. chicken stock or canned low-salt chicken broth
1/2 c. whipping cream

1/2 c. finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges


Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.

Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)

Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.