Description
Deliciously creamy roasted garlic soup with a hint of lime and cilantro, served with toasted bread.
Ingredients
Scale
- 1 whole garlic bulb
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 4 cups vegetable or chicken broth
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- to taste Salt
- to taste Black pepper
- 4 slices of baguette or rustic bread
- 1/2 teaspoon chili flakes (optional)
Instructions
- Preheat the oven to 375°F (190°C). Separate the garlic bulb into cloves without peeling. Place them on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20–25 minutes until golden and soft. Once cooled, squeeze the garlic out of the skins.
- In a large pot, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté until translucent and lightly browned, about 5–7 minutes.
- Add the roasted garlic to the pot and mash gently with a spoon. Pour in the broth and stir well. Bring to a simmer and cook for 10–15 minutes to blend the flavors.
- Optional: Blend the soup partially or fully using an immersion blender or standard blender, depending on your texture preference.
- Stir in lime juice and chopped cilantro. Season with salt and pepper to taste. Let the soup rest for a minute off the heat.
- While the soup simmers, toast the bread slices in a skillet or oven. Brush with olive oil and sprinkle with herbs or chili flakes.
- Serve the soup hot with toasted bread slices on top and garnish with fresh cilantro and lime wedges if desired.
Notes
- This soup can be blended for a smooth texture or left chunky for more bite.
- Adding a splash of cream can enhance richness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Sautéing, Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg