Roasted Garlic Soup
A comforting soup that makes use of expired garlic bulbs. Roasting the garlic enhances its flavor and kills any potential bacteria.
Ingredients
- 6 whole garlic bulbs (expired but safe to consume)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
Preheat the oven to 400°F (200°C).
Slice the top off each garlic bulb to expose the cloves.
Drizzle olive oil over each bulb, ensuring the cloves are coated.
Wrap each bulb in aluminum foil and place them on a baking sheet.
Roast the garlic in the preheated oven for 40-45 minutes or until soft and golden.
Allow the roasted garlic bulbs to cool, then squeeze the cloves out of the skins.
In a large pot, bring the vegetable broth to a simmer.
Add the roasted garlic cloves to the pot and let it cook for 5 minutes.
Using an immersion blender or regular blender, puree the soup until smooth.
Return the soup to the pot and stir in the heavy cream.
Season with salt and pepper to taste.
Heat the soup over medium heat until warmed through.
Serve hot, garnished with fresh herbs.
Enjoy!