The other day I felt the beginnings of a cold. You know what I’m talking about. My throat had that little tingling in the back and it felt a little sore. I had the sniffles and a little cough. There was no denying it. My first fall cold was on its way. So I did what any girl who was raised by a mama that believed in home remedies first would do, I made something so loaded with garlic that it was bound to scare away any cold germs. My weapon of choice this time around was garlic soup. It’s velvety, slightly sweet and the perfect way to put the kibosh on the cold germ’s party.
Ryan wasn’t exactly excited about the idea of Garlic Soup. I think he envisioned broth with garlic floating around in it. Oh he of little faith. I had a plan all along. I knew I wanted the sweetness of garlic so I roasted it, then to thicken things up a bit I added some potatoes and pureed the mixture. Instead pureeing the soup resulted in a velvety texture that I just knew would coat the back of my aching throat nicely.
One bowl of this soup, a glass of orange juice, a warm blanket and a good book and I was on my way to feeling better.
Roasted Garlic SoupPrint Recipe
- 3 heads garlic
- 2 tablespoons plus 2 teaspoons olive oil
- 2 teaspoons kosher salt
- 1/2 medium yellow onion, diced
- 4 cups chicken broth
- 1 teaspoon black pepper
- 3 russet potatoes, peeled and diced
- 2 tablespoons fresh chopped rosemary
Preheat oven to 400 degrees.
Cut 1 inch off the top of each head of garlic. Divide two teaspoons of olive oil to drizzle over the top of the garlic heads. Divide 1/2 teaspoon of kosher salt and sprinkle over the top of the garlic heads. Wrap in aluminum foil. Cook for 45 - 60 minutes or until garlic is soft and a golden brown color. Remove from oven and allow to cool. Once cool use a fork to remove the cloves from the skin.
Heat remaining 2 tablespoons of olive oil in a pot over medium heat. Stir in onion and roasted garlic cloves. Cook for 3 minutes or until the onion softens. Be careful not to let the garlic burn.
Stir in chicken broth, black pepper, potatoes and remaining salt. Bring to a boil. Allow to boil for 5 - 7 minutes or until the potatoes are soft. Remove from heat and use an immersion blender to blend until smooth. You can also carefully transfer the mixture to a blender and blend until smooth. Return to heat. Stir in fresh rosemary. Cook 5 more minutes to let the rosemary flavor infuse the soup. Serve.