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 irrestible, mouth-watering aroma ever.
One of my favorite ways to use roasted garlic is in this creamy and flavorful Roasted Garlic and Brie Soup. Roasted garlic and brie are a perfect flavor combination and in a warm and hearty soup – it’s simply divine.
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.
Place the garlic head in a piece of aluminum foil. Drizzle olive oil on top. Top with a pinch of salt and pepper.
Seal the foil around the garlic and bake it in a 400 degree oven for 30-40 minutes, or until the garlic is tender when poked with a knife.
Now that you see how easy it is to roast garlic, I encourage you to do it often. It’s lovely.
The Roasted Garlic and Brie Soup comes together very quickly now that you’ve got the roasted garlic ready.
In olive oil, I sauté chopped onions, celery and carrots, then I stir in small amount of flour and chicken broth. As the soup simmers, the flavors come together. I mash the roasted garlic and add it to the soup then I stir in the brie and toss in dried oregano and thyme. While the soup simmers, the brie melts beautifully and gives the soup a creamy texture.
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.
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- 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
- 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.
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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