Roasted Garlic Soup
Fırında Sarımsaklı Çorba
This aromatic soup delivers a mellow, sweet garlic flavor that's been transformed through roasting into a creamy, golden-colored comfort dish. The slow-roasted garlic creates an incredibly smooth, velvety texture with hints of caramelized sweetness. Perfect for cold evenings when you want something warming and sophisticated yet surprisingly simple to prepare.
Ingredients
Instructions
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Roast the garlic
Preheat oven to 200°C. Cut the top 1cm off each garlic bulb to expose the cloves. Drizzle with 2 tbsp olive oil and wrap each bulb in aluminum foil. Roast for 35-40 minutes until the cloves are golden brown and soft when pressed. Do not open the foil during roasting or the garlic will dry out.
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Prepare the base
Finely dice the onion into 5mm pieces. Heat butter and remaining 1 tbsp olive oil in a large pot over medium heat for 1-2 minutes. Add the diced onion and cook for 6-8 minutes until soft and translucent, stirring occasionally. Do not let the onion brown or it will add bitterness.
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Extract roasted garlic
Remove garlic from foil and let cool for 5 minutes until safe to handle. Squeeze each bulb firmly to extract the soft, roasted cloves - they should pop out easily. You should have about 40-50 soft, golden cloves. Do not press too hard or you'll get bitter skin pieces.
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Simmer the soup
Add the roasted garlic cloves to the pot with onions and mash them with a wooden spoon for 2-3 minutes until mostly broken down. Pour in the chicken stock and bring to a gentle boil over high heat, then reduce to low heat and simmer for 15-20 minutes until fragrant and well combined. Do not boil vigorously or the soup will become cloudy.
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Blend until smooth
Remove pot from heat and let cool for 5 minutes for safety. Using an immersion blender, blend the soup for 2-3 minutes until completely smooth and creamy. Alternatively, blend in batches in a regular blender, filling it only halfway each time. Do not blend hot soup in a regular blender as it can explode.
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Finish with cream
Return the pot to low heat and stir in the heavy cream, salt, pepper, and fresh thyme. Heat gently for 3-5 minutes until warmed through and steaming, stirring constantly. Taste and adjust seasoning as needed. Do not boil after adding cream or it will curdle.
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Serve immediately
Ladle the soup into warm bowls and garnish with fresh chopped parsley and a drizzle of olive oil if desired. Serve immediately while hot, around 70-75°C for the best flavor and aroma. Do not let the soup sit too long as the cream can separate.
Tips
Cooking Tips
For an even richer flavor, roast the garlic bulbs at 180°C for 50-60 minutes instead - this creates deeper caramelization and more complex sweetness throughout the soup.
Alternatives
Replace heavy cream with coconut milk for a dairy-free version that adds subtle tropical notes, or use Greek yogurt stirred in at the very end for a lighter, tangier finish.
Serving & Storage
Serve with toasted sourdough bread rubbed with raw garlic, or traditional Turkish pide. Store leftovers in the refrigerator for up to 3 days - reheat gently and add a splash of cream if needed.
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