Roasted Garlic and Brie Soup

Simple, creamy and flavorful Roasted Garlic and Brie Soup…

I absolutely love roasted garlic. In fact, I often roast 6 or 7 heads of garlic at a time and trust me when I tell you they rarely last more than two days. They disappear because we eat them up so quickly.

Roasted garlic is wonderful.  Whole heads of garlic, drizzled with olive oil and a pinch of salt and pepper then roasted until golden. The garlic cloves become smooth, buttery and soft and are perfect to spread on a baguette, mash into a vinaigrette, or incorporate into a recipe. An added bonus is that your home will be filled with the most irresistible, mouth-watering aroma ever!

Why This Recipe Works

• Roasted garlic and brie are a perfect flavor combination and in a warm and hearty soup – it’s simply divine.
• It’s super cheesy, hearty, and comforting too!
• You can easily make a vegetarian version of this soup by using vegetable broth instead of chicken broth.

Ingredient Notes

See the recipe box below for ingredient amounts and full recipe instructions.

• Olive oil: I use extra virgin olive oil in this Roasted Garlic and Brie Soup recipe as well as in every other recipe on ZagLeft that calls for olive oil. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It’s my favorite type of olive oil to use but you may use a lighter olive oil instead.
• Vegetables: Garlic, onion, celery, and a carrot.
• Seasonings: Salt, pepper, oregano, and thyme
• Flour: Use all-purpose flour (plain flour) to thicken the soup.
• Chicken broth: Or vegetable broth would work.
• Cheese: Use brie cheese.

How To Make This Recipe

1. Peel off a few layers of the white skin on the garlic. Make sure you keep a few layers around to hold the head of the garlic together. With a sharp knife, cut the top off the head of garlic exposing a bit of each clove of garlic.
2. Place each garlic head in a piece of aluminum foil. Drizzle olive oil over the tops. Top with a pinch of salt and dash of black pepper. Seal the foil around the garlic. Place on a baking sheet and roast for 30-40 minutes, or until completely tender when poked with a knife. Remove from the oven to cool.

3. After the garlic roasts, heat 1/4 cup of the olive oil in a large heavy saucepan over medium heat.

4. Add the onion and sauté for 10 minutes or until translucent.

5. Add the celery and carrot and sauté for 10 additional minutes or until tender.

6. Add the flour and sauté for 3 minutes.

7. Stir in the chicken broth gradually. Bring to a boil, stirring constantly.

8. Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened, stirring occasionally.

9. Peel the garlic and mash gently with a fork. Pour into soup.

10. Stir in the oregano and thyme.

11. Stir in the Brie in batches, melting the cheese before adding the next batch. Season with salt and pepper.

Expert Tips

• To make a vegetarian Roasted Garlic and Brie Soup, use vegetable broth instead of chicken broth.
• Make this a gluten free Roasted Garlic and Brie Soup by eliminating the flour and using cornstarch or arrowroot instead. Or, you can leave the flour out altogether.

Frequently Asked Questions

How Do You Roast Garlic?

If you’ve never roasted garlic before, don’t worry. It’s easy! All you do first is peel off a few of the layers of white skin. Keep a few layers on to hold the garlic head together. With a sharp knife, cut off the top of the head of garlic.

How Long Does Roasted Garlic and Brie Soup Last In The Refrigerator?

If you have any leftovers, they will keep in the refrigerator for up to 3 days.

How Can I Thicken Thin Soup?

Although I think the consistency of this Roasted Garlic and Brie Soup is absolutely perfect, if you would like an even thicker consistency you could add a bit more cheese or whisk together a small amount of cornstarch in cold water. When the cornstarch has dissolved, stir it into the soup.

Simple, creamy and so full of flavor, this Roasted Garlic and Brie Soup looks like you’ve spent hours cooking it on the stove and tastes absolutely incredible.

Enjoy!

Roasted Garlic and Brie Soup

By: Joanie Zisk

Prep: 35 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr 20 minutes mins

Servings: 6 servings

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Simple, creamy and so full of flavor, this Roasted Garlic and Brie Soup looks like you've spent hours cooking it and tastes absolutely incredible.

Ingredients 

• ▢ 2 tablespoons olive oil
• ▢ 2 heads of garlic
• ▢ salt and pepper (to taste)
• ▢ 1/4 cup olive oil
• ▢ 1 medium onion , finely chopped
• ▢ 2 ribs celery , finely chopped
• ▢ 1 carrot , finely chopped
• ▢ 1/4 cup all-purpose flour
• ▢ 6 cups chicken broth
• ▢ 1/2 teaspoon dried oregano
• ▢ 1/2 teaspoon dried thyme
• ▢ 10 ounces Brie cheese , rind removed, cheese cut into pieces
• ▢ 1/2 teaspoon salt
• ▢ 1/4 teaspoon black pepper

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Instructions 

• Preheat the oven to 400 degrees F.
• Peel off a few layers of the white skin on the garlic. Make sure you keep a few layers around to hold the head of the garlic together. With a sharp knife, cut the top off the head of garlic exposing a bit of each clove of garlic.
• Place each garlic head in a piece of aluminum foil. Drizzle olive oil over the tops. Top with a pinch of salt and dash of black pepper. Seal the foil around the garlic. Place on a baking sheet and roast for 30-40 minutes, or until completely tender when poked with a knife. Remove from the oven to cool.
• After the garlic roasts, heat 1/4 cup of the olive oil in a large heavy saucepan over medium heat.
• Add the onion and saute for 10 minutes or until translucent.
• Add the celery and carrot and saute for 10 additional minutes or until tender.
• Add the flour and saute for 3 minutes.
• Stir in the chicken broth gradually. Bring to a boil, stirring constantly.
• Reduce heat to medium-low and simmer for 15 minutes or until slightly thickened, stirring occasionally.
• Peel the garlic and mash gently with a fork. Pour into soup.
• Stir in the oregano and thyme.
• Stir in the Brie in batches, melting the cheese before adding the next batch. Season with salt and pepper.

Notes

This soup can be partially made 1 day ahead. Cover and chill before adding the herbs and Brie. Reheat gently and stir in the herbs and cheese as directed.

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