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Garlic Soup — Not Just To Ward Off Vampires

You tend to see a lot of vampires in October.  I don’t know if it’s because Halloween is in October or if they just enjoy the cooler weather, but they are certainly a menace.  I also notice more people getting sick and sniffley in October.  I don’t know if it’s because of the cooler weather or all the vampires,  but I don’t like being sick and when I get sick I want to get over it as soon as possible. The medicinal benefits of garlic are pretty well documented, so this delicious soup will accomplish both goals of warding off vampires and sickness.

Don’t be afraid of the number of garlic cloves.  Since most of them are roasted before going in the soup, the soup has a sweeter, more mellow flavor rather than the burn of raw garlic.

First, you want to separate 44 cloves of garlic from their heads…you’ll need about 3-5 heads of garlic total.  Peel 18 of the cloves and leave 26 cloves unpeeled.  Toss the unpeeled cloves with 2 tablespoons olive oil and a bit of salt and pepper and place in a small baking dish.  Cover with foil and bake at 350 degrees for about 45 minutes or until golden and mushy.  Squeeze out the roasted garlic pulp into a separate bowl.

18 raw peeled cloves and 26 roasted cloves

Melt 2 tablespoons of butter in a large sauce pan and saute 2 1/4 cups of sliced onions and 1 1/2 teaspoons of chopped fresh thyme until the onions are translucent and starting to get soft, about 5-6 minutes.

Add the peeled garlic cloves and the roasted garlic pulp and saute for about 3-5 minutes.  Some brown gunk will start forming on the bottom of the saucepot…don’t panic!  This is good.  We want this.  This, my friends, is…flava.

The Flava

Add 3 1/2 cups chicken stock (you can substitute vegetable stock as well), bring to a gentle boil and start scraping the bottom of the pot to release The Flava.  Then reduce the heat back to medium or medium-low, cover the pot and simmer for about 20 minutes or until the peeled garlic is tender.

Once the garlic is tender, puree the soup with an immersion blender or work in batches and puree with a blender.  Bring the soup back to a simmer and add 1/2 cup heavy cream (don’t be afraid) and season with salt and pepper to taste.

Cream makes it swirly and pretty!

Grate some parmesan cheese and make pretty little piles in your soup bowls.

Waiting for soup

Ladle the soup into the waiting bowls and squeeze the juice of one lemon wedge into each bowl and you’re ready to eat!

Don’t skip the lemon juice step!  Trust me…it brings such a beautiful brightness to the soup.


This is my go-to soup when Ben or I get sick.  It’ s so easy and it really will make you feel better!

It’s also 100% effective in warding off vampires since I haven’t ever been attacked by a vampire.  It’s logic.

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