Roasted Garlic Soup. A recipe rewind, because some things are too good to miss!

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Recipe rewind, because in the beginning there is a blogger who has no readers. She still posts great food in hopes that the readers will come..........

Yesterday was a stock day. I had a bag of bones in the freezer and a crock-pot at the ready to work hard for me all day, while I played. The ending result was a gallon of rich chicken stock. While looking through one of the books, I decided upon this simple yet delicious soup.

Take This Dish and Twist It

Roasted Garlic Soup

adapted from:  Take This Dish and Twist It
by:  George Duran

2-3 heads of garlic (full bulbs)
2-3 t olive oil
2 T butter
1/2 c finely chopped onion
2 t paprika
1/2 t ground cumin
4 c rich chicken stock
sea salt
snipped fresh parsley
Garlic Croutons - see below, you can make these while the garlic roasts.

Preheat oven to 400 degrees. Cut the top off garlic, wrap in foil leaving the cut edge exposed. Bathe the top with olive oil. Roast 30 minutes, set aside to cool.

Gently squeeze garlic cloves from the head, separating the head if needed to make it possible for the garlic to slip free of the skins. Slice the garlic, if desired.

While the garlic is roasting, you can make the Garlic Croutons.

Assemble the soup:

Melt the butter in a large pan, over medium-low heat. Add onion and cook slowly for 5-8 minutes, or until the onion is soft and translucent, do not brown. Add stock, paprika, and cumin. Bring to a boil, add garlic, reduce heat to simmer, simmer for 15 minutes. When using homemade stock, check for/and adjust salt.

Serve with snipped parsley and the croutons.

Roasted Garlic soup, delicious and so good for you with lots of garlic.
Roasted Garlic Soup.


4 slices sandwich bread, crusts trimmed
1 T olive oil
1 clove garlic, crushed with the back of a knife.

Warm oil over medium heat, add garlic and cook until garlic is brown, remove and discard. Add bread, increase heat to high, gently cook and stir until bread is coated with the garlic oil and golden brown. Remove to cool to paper toweling.


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  1. Ohhh I hope the cold clears up quickly and that you're able to rest and relax.

    This soup looks wonderful. I planted my garlic yesterday and gathered up all that came into the kitchen for the year. What to do, what to do with all this garlic. I got as far as roasting but then hadn't decided what to do with it after. Now I know. Thanks for sharing!

  2. A good soup is always comforting, that would be great for the cold weather.

  3. We love garlic and with the cooler weather this sounds perfect. Hope you're feeling better by now. (sorry I'm so late arriving, between travel and computer issues ... well, you know how it goes.)

  4. I had garlic soup once and my skin smelled of garlic for days! Unfortunately I can't tolerate it now. LOve the flavour. Have a great week. Cheers from Carole's Chatter


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