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Roasted Garlic Bread Soup | LemonyThyme.com

We have a wonderful Used Book Store in town.  It’s in an old home, so imagine each section in it’s own little room, most complete with quiet reading areas.  On the day I discovered this Roasted Garlic Bread Soup recipe, Shelby and I went in opposite directions.  If I recall she was looking for books on the Dalai Lama and I was in cookbook heaven.

I was flipping through an old cookbook, one printed back before every recipe came with full sized color pictures.  There were a few pages with the corners turned down, which is why I stayed with it.  One of those pages had a recipe for Roasted Garlic Bread Soup.  I’m certain I did a double take.  Roasted garlic bread soup.  I read that right.

Here’s How to Oven Roast Garlic.

Roasted Garlic Bread Soup Collage

I recall the simple recipe called for heads of roasted garlic, a loaf of crusty bread, chicken broth, cream, shallot, thyme, salt & pepper.  Without a picture, I wasn’t exactly sure what the finished result would look like.

Roasted Garlic Bread Soup | LemonyThyme.com1

I chose to top our soup with sautéed mushrooms and shaved parmesan cheese.  The finished result was a garlic lovers dream.  I’ve categorized this recipe under Appetizers as well as Soups.  While we loved the richness, we thought it was a bit heavy to eat a large bowl full.  Much better in cup sized servings, where every silken bite is savored.

Roasted Garlic Bread Soup1

Roasted Garlic Bread Soup
Prep time
Cook time
Total time
Serves: 6-8
  • 1 loaf of crusty bread (we used Tuscan Roasted Garlic Bread), about 5-6 cups cubed
  • 2 heads of garlic
  • 2 Tbl. olive oil, divided
  • 8 ounces fresh mushrooms, sliced
  • 2 Tbl. butter
  • 1 shallot, minced
  • 2 sprigs fresh thyme
  • 3½ cups chicken broth
  • ½ cup cream
  • salt & pepper to taste
  • parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Roast heads of garlic (see How To link in post).
  3. Large cube bread and spread on baking sheet. Toast in oven for 10-15 minutes, until slightly crispy. Reserve 1 cup of toasted cubes for serving.
  4. While garlic roasts, melt butter in a large skillet over medium heat, sauté mushrooms until browned nicely on both sides. Do not overcrowd pan. Work in batches if necessary. Reserve.
  5. In a soup pot, sauté shallot in 1 Tbl. olive oil until tender, add in thyme sprigs, chicken broth; bring to a simmer over medium heat for 5 minutes. Reduce to low; remove thyme, stir in cream, roasted garlic and toasted bread (less reserved one cup).
  6. Fold to combine, then puree lightly. Season with salt & pepper to taste.
  7. To serve, sprinkle with freshly grated parmesan cheese, sautéed mushrooms & reserved toasted bread cubes.


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