Roasted Garlic Soup by Pressure Luck Cooking

garlic, olive oil, french bread, butter, garlic better than bouillon, parmesan cheese, italian seasoning, yellow onion, idaho or russet potatoes, garlic broth, chicken broth, dry white wine, juice of a lemon, dried thyme, black pepper, chives


– For The Roasted Garlic:
– 3 full bulbs of garlic, fully in tact with the tops sliced off of each (these are not to be confused with cloves ? bulbs are made up of about 10-20 cloves each)
– 3 tbsp of extra virgin olive oil (divided into 1 tbsp per bulb)
– For The Garlic Bread Croutons:
– 12? loaf of Italian or French bread, sliced in half longways
– 4 tbsp (1/2 stick) of salted butter, melted (30 seconds in the microwave will do it)
– 1/4 tsp of Garlic Better Than Bouillon
– 1 tsp of grated parmesan cheese
– 1/4 tsp of Italian seasoning
– For The Soup:
– 2 tbsp (1/4 stick) of salted butter
– 1 medium yellow onion, diced
– 1.5 lbs of Idaho/Russet potatoes, peeled and diced into chunks
– 3 cups of Garlic Broth
– 3 cups of Chicken Broth?
– 1/2 cup of a dry white wine (like a Chardonnay, Sauvignon Blanc or white cooking wine is fine too)
– Juice of half a lemon (or 1 tbsp of lemon juice)
– 1 tsp of dried thyme
– 1/2 tsp of black pepper
– Sliced chives, for garnish (optional)


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