40 Clove Garlic Soup and Parmesan Croutons
They say that sharing is caring. Sharing colds though? Not so caring. In Ben’s and my case, he got sick right after new years, then oh-so-lovingly passed it on to me. And two weeks later that dang cold is still hanging on for dear life. He’s just now coming around to kissing me again. Two weeks without a kiss from your husband – torturous. (Especially when he’s got a full on mountain man beard going. Beards are hot, period.)
But now, thankfully, I have a cure all for any cold out there in the form of this 40 Clove Garlic Soup. It’s also a one-two punch for repelling sparkly brooding vampires from Forks, too.
Finally this wicked cold is making its final exit and I am slurping up this soup not just for its cold curing compounds but because it is –
Just. So. Dayuuumm. Gooood.
Oh, are you still reeling from my mention of 40 cloves of garlic in this soup? Just sit back and let it sink in.
Yes, I did say FORTY cloves. Remember yesterday when I mentioned that you HAD to come back today to see what I was doing with all that roasted garlic I showed you how to make for How To Tuesday, this was it.
The roasted garlic has a mellow and slightly sweetened flavor that is just buttery and incredible – unlike it’s abrupt and pungent raw counterpart.
And with the healing mystical powers of garlic behind this soup , it is just the ticket to clearing up your cold warming you from the inside out.
Let’s just not even get me started on the slightly spicy parmesan crusted croutons on top of this soup. I’m pretty sure the best part of making soup is having a ginormous slice of ultra crusty bread served right next to it – just so you can swirl it around in the soup and clean the bowl in one fell swoop. It’s the classier alternative to just licking the bowl.
These croutons soak up obscene amounts of soup and just melt like buttah. Toss big ol’ hunks of bread in a little olive oil, a whole lotta spice s and a sprinkling of parmesan and toast them crostini style in a saute pan – your life is now officially made.
Enjoy this soup with someone you love – because then if you both suffer from garlic breath it’ll cancel each other out and you can make out all you want without offending one another. Just trying to help here. No? Sorry, I tried.
We are now mid-way through Soup Week – so stop by and visit the rest of the girls for the Soup Week Shenanigans and even catch a great Le Creuset giveaway from Katie of Hill Country Cook!
Katie of Hill Country Cook – 3 Bean and Spinach Soup and LeCreuset Giveaway
Kirsten of Comfortably Domestic: Broccoli Cheddar with Bread Bowls
Haley of Girly Girl Cooks: Hearty Vegetable Mexican Soup and Jalapeño Cheddar Cornbread
This soup is the cure-all for any cold out there! Roasted garlic gives the soup mellow, buttery flavor, and the slightly spicy parmesan croutons are the perfect addition on top.
- 1 onion, thinly sliced
- 1/4 cup Olive Oil, divided
- 1 tbsp Thyme, minced
- 4 cups Low Sodium Chicken Broth
- 30 cloves Garlic, roasted
- 10 cloves Garlic, raw and peeled
- 1 tsp Red Pepper Flakes
- ¼ cup White Wine
- ½ cup Heavy Cream
- 4 slices of Lemon
- Salt and Pepper
- 4 thick slices French Bread
- 2–3 Tbsp Olive Oil
- ½ tsp Italian Seasoning
- ¼ cup Parmesan Cheese, shredded
- ½ tsp Red Pepper Flake
- To roast garlic – preheat oven to 350 degrees. Slice off ½” of top of heads of garlic. Drizzle with 2 tablespoons of olive oil.
- Roast in oven for 30 minutes. Remove from oven, and allow to cool.
- Squeeze cloves of garlic to extract garlic meat from the skin of the cloves. Set roasted garlic aside.
- In large sauce pot or dutch oven, heat over medium high heat. Add in remaining olive oil. When oil is hot add in thinly sliced onion. Add in onion and stir until it becomes translucent about 5-minutes.
- Add in thyme and stir. Pour in chicken broth, roasted garlic and raw garlic. Bring to steady simmer, cover and cook for 20 minutes or until raw garlic is very soft.
- In small portions, pour soup into a blender and blend until smooth. Pour smooth soup into a large bowl and repeat until all soup has been blended.
- Add back into the soup pan and continue to simmer. Add in salt and pepper to taste. Steadily pour in heavy cream and stir to combine.
- Toss large chunks of bread with olive oil and spices. In a pan over medium high heat toast chunks of bread until they become golden brown.
- Remove from pan and toss with parmesan cheese. Serve over soup.
- Ladle soup into bowl and top with croutons and spritz with lemon juice.
- Serve immediately.
Slightly adapted from Smitten Kitchen 44 Clove Garlic Soup