Roasted garlic cream soup

by tonichef
garlic cream soup

This post is also available in: Bulgarian

For a long time, I was looking for a different and atypical cream soup. One day while I was browsing in internet I found this recipe. At first glance, it was looking strange.  I was reading how much garlic was contained in the recipe, but my explorer’s soul whispered to me to try it. Guided by my six senses I decided to try it and that decision was right.

When I tried for the first time the result of my experiment. I felt a very strong flavor of roasted garlic which transformed into a deep and amazing fragrance of different flavours. Which combination was combined very well.

I will not hide from you that the soup is strange, but let you give a chance to eat several spoons.

Peace and happiness, begin, geographically, where garlic is used in cooking.

garlic cream soup

Roasted garlic cream soup

This post is also available in: For a long time, I was looking for a different and atypical cream soup. One day… Soup roasted garlic soup, roasted garlic cream soup, roasted garlic European Print This
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 whole heads of garlic, unpeeled
  • 5 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 small potato, peeled and coarsely chopped
  • 1 L vegetable stock
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground cumin
  • 200 g yellow cheese spread
  • 1 tbsp - lemon juice
  • 1 tsp - sea salt and  black pepper


  • Place unpeeled garlic cloves on a baking sheet, pour olive oil.  Cover with aluminum foil and bake for 40 min at 200°C.
  • In a large pan, heat the olive oil, add the onion. Cook until soft and transparent. Add the potato, thyme, turmeric, and cumin, simmer for 5 minutes. Add vegetable stock and bring the soup just to a boil, while continuing over medium heat. Reduce heat and simmer, covered, for about 15 minutes.
  • When the garlic is ready, squeeze with fingers to release the garlic peel. Add the roasted garlic to the soup and simmer for 5 minutes more. Season with salt.
  • Remove from heat, add lemon juice and cheese spread. Puree the soup until smooth.

Bon Apetit!

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