Roasted Garlic Soup

  • 1 hr 45 min cook
  • 15 min prep
  • about 10 serves
Roasted garlic soup in a white bowl with dill and roasted garlic

I usually peel the courgettes for a lovely beige-coloured soup, but lately my kids have been asking for green soup, so I simply leave the peel on! I also roast two large heads of garlic, as my husband loves his soup extra garlicky. This way, I can adjust the amount of garlic I add to the soup.

It also freezes beautifully! I divide it into containers and simply reheat it before serving.

Racheli

Racheli

Racheli is the author of HOME CHEF, with over 180 simple, family-friendly recipes. Working full-time with young children, she knows the value of recipes that fit a busy life, from easy weekday meals to impressive Shabbos and Yom Tov dishes.

INGREDIENTS

  • 1 large head of garlic
  • olive oil
  • 5 leeks, thinly sliced
  • 5 large onions, diced
  • 6 courgettes, peeled (or unpeeled for a green soup) and diced
  • 8 cups water
  • ¼ cup chicken soup mix
  • 2 tbsp salt

METHOD

  1. Preheat the oven to 180°C. Slice off the top of the garlic head, just enough to expose the cloves. Place the garlic on a piece of aluminium foil, drizzle with olive oil, and wrap it tightly.
  2. Place the wrapped garlic in a baking tin and roast for 1 hour.
  3. While the garlic is roasting, heat 2 tbsp olive oil in a large pot over medium heat. Add the leeks and onions and sauté until golden brown. The longer you brown them, the deeper the flavour will be.
  4. Add the courgettes, then pour in the water. Add the chicken soup mix and salt. Bring to a boil, cover, then reduce the heat and simmer for 45 minutes.
  5. Once the garlic has cooled slightly, squeeze the roasted cloves directly into the soup.
  6. Blend until smooth and serve warm.

Happy cooking and baking! From my kitchen to yours, one recipe at a time. — Racheli

Big sister tip

Leave the peel on the courgettes for a green soup, or roast a second head of garlic if your family likes it extra garlicky.

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