Roasted Garlic soup

Roasted Garlic soup


  • 4 heads garlic
  • 3 cups skim milk
  • 1 cup fat free cream
  • Fresh thyme
  • Salt and Pepper
  • Extra Virgin Olive Oil



  • Coat the garlic with olive oil, salt and pepper and roast in a 350-degree oven till cloves are golden brown, about 45 minutes.
  • Once the garlic is roasted, cut the head in half, from side to side, exposing all the cloves.
  • Squeeze both halves into a bowl, discarding any skin.
  • Pick out any fiber from the skin.
  • Bring the roasted garlic, skim milk, fat free cream and thyme to a simmer.
  • Allow simmering for 10 minutes. Puree in a blender, and then strain through a very fine mesh strainer.
  • Season with salt and pepper then serve with a light drizzle of extra-virgin olive oil.

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