Roasted Garlic Soup with Asiago Crostini

Hello, garlic. This is not a soup that you can make on the fly. You have to roast the heck out of some garlic for over an hour. But man, is this good?! I doubled the recipe so I could have leftovers (I love leftovers), so I roasted 12 bulbs of garlic! My house smells incredible! My 7 year old loved this soup and really liked the crostini. Do make the crostini, they go really well with the soup. Even though this one does take some time, it’s worth it.

rating: 9.6

Roasted Garlic Soup with Asiago Crostini
(Food Network magazine, Oct. 2014)

prep time: 20 min.
cooking time: 1 hour 50 min.
total time needed: 2 hours 10 min.
makes 5 cups


For the soup:

6 large heads garlic
Extra-virgin olive oil, for drizzling
Salt and freshly cracked black pepper
6 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups chicken stock (I used vegetarian “chicken” stock)
1 tablespoon dried Italian seasoning
1/4 cup heavy cream
Chopped fresh parsley, for topping

For the crostini:

1/3 cup extra-virgin olive oil
2 cloves garlic, minced
Freshly ground pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced 1 inch thick on the diagonal
1/2 cup shredded asiago cheese


Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl.

In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.

Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.

Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.

photo (3)

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