Roasted Garlic Soup


2 large heads of garlic,roasted and pureed
6 cups chicken broth
3 tbs dry sherry
2 tbs butter
1/2 cup extra virgin olive oil
1 small onion, minced
3 egg whites
kosher salt and fresh cracked black pepper to taste.
Garnish with toasted French bread a few cloves of roasted and sun dried tomatoes if desired
This is delicious soup flavored with the sweetness of roasted garlic, butter and sherry wine.


  • Cut off the tops of the unpeeled garlic heads. Sprinkle with olive oil and wrap ¬†tightly in aluminum foil and bake in a 350 degree oven for 30 minutes.
  • When garlic is roasted, let cool slightly and squeeze the cloves from the heads.
  • Mash the cloves with a fork.
  • Heat the broth and add the mashed garlic.
  • Whisk in the egg whites to thicken the soup.
  • In a saute pan add the olive oil and butter and saute the onion until slightly soft.
  • Add the mixture to the soup and add the sherry.
  • Simmer for 5 minutes and serve.




20 min


35 min


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