This Creamy Roasted Garlic Soup with Parmesan is a deeply comforting and flavorful dish. The roasted garlic provides a mellow, sweet depth, complemented by the rich, savory flavors of Parmesan cheese and egg yolks. Fresh thyme and bay leaves add herbal notes, while crusty bread makes for the perfect accompaniment to soak up every drop. This soup is a luxurious way to enjoy the delicate flavors of garlic and is ideal for chilly days or as a starter for an elegant meal.
Full Recipe:
Ingredients
- 2 whole heads of garlic, peeled
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 tablespoons butter
- 6 cups chicken or vegetable broth
- 2 sprigs fresh thyme
- 2 bay leaves
- Salt and pepper, to taste
- 4 egg yolks
- 1/2 cup grated Parmesan cheese
- Crusty bread, for serving
- Fresh parsley, chopped (optional for garnish)
Steps to Make Creamy Roasted Garlic Soup with Parmesan
1. Roast the Garlic
- Prepare Garlic for Roasting: Preheat the oven to 375°F (190°C). Place the peeled garlic cloves on a sheet of aluminum foil, drizzle with olive oil, and wrap them into a pouch.
- Roast the Garlic: Roast in the preheated oven for 25-30 minutes, until the garlic is soft and golden. Roasting mellows the garlic flavor, adding a sweet and nutty depth to the soup.
2. Sauté the Onions and Butter
- Melt Butter: In a large pot over medium heat, melt the butter.
- Cook the Onion: Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes soft and translucent, about 5-7 minutes. Be careful not to brown the onions too much, as this can alter the flavor of the soup.
3. Combine Broth and Herbs
- Add Roasted Garlic and Broth: Add the roasted garlic cloves to the pot with the softened onions. Pour in the chicken or vegetable broth, stirring to combine.
- Add Fresh Herbs and Seasonings: Add the thyme sprigs and bay leaves. Season with salt and pepper to taste, and bring the mixture to a gentle boil.
- Simmer the Soup: Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes. This allows the flavors to meld together, creating a rich and aromatic base.
4. Prepare the Parmesan and Egg Mixture
- Whisk Egg Yolks and Parmesan: In a small bowl, whisk together the egg yolks and grated Parmesan cheese until smooth. This mixture will give the soup a creamy texture without the need for heavy cream.
5. Temper the Egg Mixture
- Temper the Eggs: Slowly ladle about 1/2 cup of the hot soup into the egg mixture, whisking constantly to prevent curdling. Gradually add more hot soup until the egg mixture is warm, then slowly stir it back into the pot of soup.
- Heat Gently: Allow the soup to gently heat for another 5 minutes without boiling. This will thicken the soup slightly and allow the egg yolks and Parmesan to blend seamlessly with the broth.
6. Final Seasoning and Garnish
- Remove Herbs: Remove the thyme sprigs and bay leaves from the soup.
- Adjust Seasoning: Taste and adjust the salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve with crusty bread on the side for dipping.
Nutrition Facts (Per Serving, Approximate)
- Calories: 220 kcal
- Fat: 15g
- Carbohydrates: 10g
- Protein: 10g
- Fiber: 1g
- Sugar: 2g
Note: Nutritional values may vary based on specific ingredients and portion sizes.
FAQ
1. Can I use pre-minced garlic instead of whole heads?
For the best flavor, it’s recommended to use whole garlic cloves and roast them yourself. Pre-minced garlic lacks the depth that roasted garlic brings to the dish.
2. Can I substitute the Parmesan cheese?
Yes, if you need a substitute, Pecorino Romano or Grana Padano work well, but the flavor will be slightly different. Avoid softer cheeses, as they won’t provide the same creamy consistency.
3. Can I make this soup vegetarian?
Absolutely! Just use vegetable broth in place of chicken broth for a vegetarian-friendly version of this soup.
4. How do I prevent the eggs from curdling?
Tempering the eggs slowly with a small amount of hot soup and adding them back into the soup gradually prevents curdling, ensuring a creamy texture.
5. What if I don’t have fresh thyme?
You can use 1/2 teaspoon of dried thyme as a substitute, although fresh thyme provides a more vibrant flavor.
Tips for the Perfect Creamy Roasted Garlic Soup
- Roast Garlic for Depth: Roasting the garlic mellows its pungency, adding a slightly sweet, nutty taste. Don’t skip this step!
- Temper the Egg Mixture: Adding a little hot broth to the egg yolks slowly prevents curdling, allowing for a smooth, creamy finish.
- Experiment with Toppings: Besides parsley, add croutons, a swirl of extra virgin olive oil, or even crispy garlic chips for additional texture and flavor.
- Avoid Boiling after Adding Eggs: Once you’ve added the egg yolks, avoid boiling the soup as it can cause the eggs to scramble and ruin the smooth texture.
- Balance Salt Carefully: Parmesan is naturally salty, so taste before adding additional salt.
Storage Tips
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to maintain the creamy texture.
- Freezing: This soup isn’t ideal for freezing due to the egg yolks, which can cause separation upon thawing. If you wish to freeze, do so before adding the egg and Parmesan mixture, then add them fresh when reheating.
- Reheating Tip: Reheat gently on the stovetop to avoid curdling or separating the soup’s creamy base.
Conclusion
Creamy Roasted Garlic Soup with Parmesan is a comforting and rich soup that brings warmth and sophistication to your table. With the mellow sweetness of roasted garlic, a velvety texture from the egg yolk and Parmesan, and a touch of fresh herbs, this soup is as satisfying as it is easy to make. Perfect for cozy evenings, gatherings, or as a flavorful first course, this garlic soup is sure to impress anyone who loves robust, savory flavors. Serve it with crusty bread and savor the creamy goodness of this homemade classic.