the ravenna girls

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Soupy Sunday: Roasted Garlic Soup February 20, 2011

Filed under: food — ravennagirls @ 5:16 pm
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This soup is for you if:

The cold temperatures are giving you a cold….

You buy enough garlic to feed an army and then attempt to use it before it sprouts…

You just love garlic, like a lot….

Then really you will love this soup as much as we do.  I mean, do people not love roasted garlic???  {if so, why not?  really honestly??  Not judging, just curious!}

To start, you begin by roasting your garlic.  Preheat the oven to 350 degrees.  Take 4 whole heads of garlic and peel off some of the paper outer layer.  Don’t peel the cloves.  Slice 1/4″ off the top of ea garlic head.  Place all four heads in a piece of foil in a baking dish.  The cut side should be on top.  You then drizzle about 1 teaspoon of olive oil over each head.  Bake these, uncovered, but slightly wrapped up in the foil for a whole hour.

Your house should now smell heavenly.

Cool slightly, just so you can hold each head comfortably.  Don’t let them get all the way to cool though, or the garlic cloves stubbornly won’t come loose.  Press the whole head with your hand all at once to release the garlic pulp.  Go in there with a chopstick and pry a bit if you need to….

For the rest of the soup you will need:

1 T olive oil

1 c chopped yellow onion

2 stalks celery, chopped

3 1/2 cups chicken stock

1 can cannellini beans, drained and rinsed

1/2 t dried thyme

1 t salt

pepper to taste

1 bay leaf

1/2 cup milk (we used 2%)

grated parmesan for topping

NOW, warm the oil in your big soup pot.  Add the onion and celery and saute until tender.  Then add the garlic!


Next, add the stock, beans, thyme, salt, pepper and bay leaf.  Bring to a boil.  Reduce heat to medium and simmer without covering for 15 minutes.

This is not the most colorful soup… but it is oh-so tasty.

Remove the bay leaf.  Then – Blend in your food processor or with your new immersion stick blender that Santa your little sister got you for Christmas.  Return the soup blended to the pot.  Now add the milk and simmer for another 5 minutes.

Serve, sprinkle some parmesan cheese on top, and eat, preferably with a crusty piece of bread, YUM.


Now, I don’t believe that either of us took  this soup to work for lunch like we normally do with our Sunday Soups…. But it sure made terrific dinners on crisp busy weeknights.

: )


Recipe adapted from The Big Book of Soups and Stews by Maryana Vollstedt.




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