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A large serving bowl of Roasted Garlic and Brie Soup next to a small bowl of soup and a small plate of roasted garlic and a spoon
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5 from 1 vote

Roasted Garlic and Brie Soup

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.
Prep Time35 minutes
Cook Time45 minutes
Total Time1 hour 20 minutes
Course: Main Dish - Soup
Servings: 6 servings
Author: Joanie Zisk

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

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.