Roast Garlic Soup

by fd

How to make simple garlic soup recipe. Here’s a garlicky version of French onion soup: all the onions are replaced by garlic and shallots. Double or triple the recipe for larger meals or servings. Makes 4 servings. Here are step by step and directions:



4 garlic heads
8 medium shallots, peeled
3 tablespoons olive oil
4 cups (1 quart) beef broth
1⁄4 cup brandy or Cognac
2 teaspoons stemmed thyme
1 teaspoon salt
1⁄2 teaspoon freshly ground black pepper
4 ounces Gruyère or Emmentaler


Position the rack in the center of the oven and preheat the oven to 400°F.
Slice 1⁄2 inch or so off the top of the garlic heads so that all the cloves are exposed. Place them on a sheet of aluminum foil, drizzle with 11⁄2 tablespoons olive oil, and seal the packet closed. Roast in the oven until the cloves are as soft as room temperature butter, about 40 minutes.
At the same time, place the shallots in a small, shallow baking dish; drizzle with the remaining 11⁄2 tablespoons olive oil; and roast until browned, caramelized, and softened, stirring occasionally, about 30 minutes.
Remove both the garlic and shallots from the oven; cool at room temperature for 15 minutes.
Squeeze the soft pulp out of the garlic heads and into a large saucepan. Roughly chop the shallots and add them to the pan. Stir in the broth, brandy or Cognac, thyme, salt, and pepper. Set the pan over the heat and bring to a simmer.
Cover, reduce the heat to low, and simmer slowly for 45 minutes to blend and soften the flavors. To serve, grate about an ounce of cheese into each of the bowls. Ladle the soup over the cheese.

Makes 4 servings. 

Variations: Substitute dry sherry, dry vermouth, dry Madeira, dry Marsala, or red wine for the brandy. Rub several baguette rounds with olive oil, then toast them until crunchy. Place in the bowls, then grate the cheese over them; ladle the soup around and over the rounds.

Garlic Broth: Simmer the soup as directed, then strain it through a fine-mesh sieve lined with cheesecloth or a large coffee filter into a medium pot. Reheat over low heat, then serve with or without the cheese.

Hope you enjoy this garlic soup recipe and Bon Apetit.


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