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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 | LemonyThyme.com1

Roasted Garlic Bread Soup

Libby with Lemony Thyme
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 6 -8

Ingredients
  

  • 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
  • 3 1/2 cups chicken broth
  • 1/2 cup cream
  • salt & pepper to taste
  • parmesan cheese

Instructions
 

  • Preheat oven to 400 degrees.
  • Roast heads of garlic (see How To link in post).
  • 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.
  • 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.
  • 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).
  • Fold to combine, then puree lightly. Season with salt & pepper to taste.
  • To serve, sprinkle with freshly grated parmesan cheese, sautéed mushrooms & reserved toasted bread cubes.