Roasted Garlic Soup
This creamy soup is made with expired garlic that is safe to consume. Roasting the garlic enhances its flavor and kills any harmful bacteria.
Ingredients
- 6 heads of expired garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
Preheat the oven to 400°F (200°C).
Slice off the top of each garlic head to expose the cloves.
Drizzle the garlic heads with olive oil and wrap them in aluminum foil.
Place the wrapped garlic heads on a baking sheet and roast in the oven for 40-45 minutes, or until the cloves are soft and golden.
Remove the garlic from the oven and let it cool. Squeeze out the roasted garlic cloves and set aside.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
Add the roasted garlic cloves and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 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.
Simmer for an additional 5 minutes to heat the soup through.
Serve hot, garnished with fresh parsley.
Enjoy!