Roasted sweet garlic, bread and almond soup Recipe

This Roasted sweet garlic, bread and almond soup is a creamy and sweet recipe, which is made with whole roasted garlic bulbs and toasted almonds. It’s the ultimate comfort food recipe, a surprisingly delicious and unique soup ready in about an hour.

Roasted sweet garlic, bread and almond soup Ingredients

A unique Spanish-inspired combination for a silky, satisfying soup.

• 3 large bulbs of fresh garlic, skins left on
• 1 large loaf of ciabatta bread (about 400-500g), crusts removed
• 150g whole blanched almonds, lightly toasted
• 1 medium white onion, peeled and finely chopped
• 1 litre chicken or vegetable stock
• 285ml single cream
• 4 tablespoons extra virgin olive oil, plus more for serving
• 2 tablespoons sherry or white wine vinegar
• Sea salt and freshly ground black pepper

For Garnish:

• 3 oranges, peeled and segmented
• 1 handful of fresh coriander, leaves picked
• 1 handful of fresh mint, leaves picked

How To Make Roasted sweet garlic, bread and almond soup

A step-by-step guide to this wonderfully rich and unique soup.

1. Roast the Garlic: Preheat the oven to 180ºC/350ºF/gas 4. Break the garlic bulbs into individual cloves but leave the skins on. Place them on a small baking tray and roast for about 30 minutes, until the cloves are completely soft to the touch.
2. Start the Soup Base: While the garlic roasts, heat 4 tablespoons of olive oil in a large pot over a low heat. Add the finely chopped onion and cook slowly for about 10 minutes, until it is very soft and translucent but not browned.
3. Simmer the Soup: Pour in the cream and the stock, bring the mixture back to a boil, and then simmer for 10 minutes.
4. Add Garlic, Bread, and Almonds: Once the garlic is roasted and cool enough to handle, squeeze the sweet, golden paste out of the skins into the soup. Whisk to combine. Rip the crustless ciabatta into small pieces and add it to the soup along with the sherry vinegar. Let the soup simmer for 5 more minutes.
5. Blend and Serve: Carefully transfer the hot soup to a blender with the toasted almonds and blitz until completely smooth. You may need to do this in batches. Season the soup to taste with salt and pepper.
6. Garnish and Serve: Ladle the soup into big bowls. Garnish with a sprinkle of the fresh orange segments and the torn coriander and mint leaves. Finish with a generous drizzle of good-quality extra virgin olive oil before serving.

Recipe Tips

For the sweetest, silkiest, most flavorful soup.

• Why roast the garlic? Roasting garlic completely transforms it. The pungent, sharp flavor is replaced by a jammy, sweet, and deeply savory taste. Don’t be afraid of using three whole bulbs; the flavor will be mellow and delicious, not overpowering.
• How to get a super smooth soup? Using a high-powered blender is key to getting a perfectly silky-smooth texture from the bread and almonds. Be sure to blend for a good couple of minutes, and work in batches if necessary for safety with the hot liquid.
• Can I make this ahead of time? Absolutely! The flavor of this soup is often even better the next day. Let it cool completely, store it in the refrigerator, and reheat it gently on the stovetop. The soup will thicken as it sits, so you may need to add a splash of milk or stock to thin it out.
• What’s the best bread to use? A good quality ciabatta or a rustic country loaf that’s a day or two old is perfect. You want a sturdy white bread that will thicken the soup beautifully.

What To Serve With Roasted sweet garlic, bread and almond soup

This rich and hearty soup is a complete meal in a bowl.

This unique and satisfying soup is a fantastic starter or a light main course. It’s delicious served with:

• An extra piece of crusty bread for dipping
• A simple green salad on the side
• A glass of a dry Spanish white wine, like an Albariño

How To Store Roasted sweet garlic, bread and almond soup

Keeping your delicious soup fresh.

• Refrigerate: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freeze: This soup freezes very well. Let it cool completely and portion it into freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Roasted sweet garlic, bread and almond soup Nutrition Facts

An estimated guide per serving.

• Calories: 650 kcal
• Carbohydrates: 70 g
• Protein: 15 g
• Fat: 35 g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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