But if you are like me there is always some on hand in the refridgerator. Bring to a boil. Using a blender purée the soup in small batches until smooth. Squeeze garlic from skins and add to tomato mixture. I used about 40 cloves for this recipe.

Roast until potato is deep golden brown and garlic and onion are very soft about 20 minutes. Prep time includes the 1 hour to roast the garlic. Add the roasted garlic followed by the vegetable stock. Add the thyme and the raw chopped garlic and continue to cook on a low heat for 3 4 minutes. Cover and simmer until garlic is very tender about 20 minutes.

Add the minced garlic and cook for 2 minutes. Transfer garlic cloves to a plate and let cool slightly. In a large heavy soup pot preferably enameled cast iron over medium high heat melt the butter add the roasted garlic and cook for 5 minutes. Peel eggplant and chop into large chunks. After two weeks of searching and trying recipes i finally found one making a few modifications to copy a recipe my dh had at a restaurant in ohio.

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Unwrap garlic and cool 10 minutes. Remove skillet from oven and stir in 1 3 cup water. I also love texture so i left mine unpureed and i have to go against the other reviewers and say. Cook and stir until tender. Bake in preheated oven until the garlic has turned golden brown and the eggplant is tender 30 to 40 minutes.

Allow to cool until cool enough to handle. Working in batches purée soup in blender until. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. In a large saucepan heat remaining oil over medium heat. Stir in the potato chicken stock white wine roasted garlic salt and pepper.

I loved this soup. Helpful 11 sunnybyrd rating. Cover and return to oven. Bake 40 45 minutes or until garlic cloves and tomatoes are soft. Roasting the garlic makes the house smell fabulous as well.

Caramelise the onion see page 34 in the oil until golden brown. It s made with lots of garlic and when i say lots i mean lots of garlic. To make the soup. I can t imagine a better roasted garlic soup recipe. Peel or squeeze the roasted garlic from its skin and set aside.

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Reduce heat to medium low and continue to cook for 35 minutes. One of the garlic dishes that we absolutely fell in love with during the event was this roasted garlic soup. Remove cool and squeeze out the garlic into a bowl. Cover and bring the soup to a boil. It s very creamy and the roasted garlic flavor is out of this world.

It s very creamy and the roasted garlic flavor is out of this world. Reduce heat to medium low and continue to cook for 35 minutes. Caramelise the onion see page 34 in the oil until golden brown. I loved this soup. Allow to cool until cool enough to handle.

Cover and bring the soup to a boil. Unwrap garlic and cool 10 minutes. Add the minced garlic and cook for 2 minutes. Roast until potato is deep golden brown and garlic and onion are very soft about 20 minutes. But if you are like me there is always some on hand in the refridgerator.