Roasted Garlic Vegetable Soup Recipe 455 Recipes

ROASTED GARLIC SOUP

Steps:

• For the roasted garlic, this can be done a day ahead:
• Preheat the oven to 350F degrees. Cut the bottom portion off where the garlic attaches to the base. To make peeling the garlic easy, you can smash them a bit then the peel will come right off. Place garlic in small glass baking dish. Drizzle with 2 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Transfer cloves to small bowl. If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed. By the way, this roasted garlic is fabulous anytime for a garlic paste or just for snacking on the roasted garlic cloves. The oil, salt and pepper, and roasting method create a fabulous treat.

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 200C/400F
• Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
• Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
• Place in the oven for 20 minutes, turning everything over after 10 minutes.
• After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
• Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
• Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
• Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
• Stir in the parmesan and season to taste.
• Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

ROASTED GARLIC SOUP

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.