Burnt Hungarian Garlic Soup

Hungarian roasted garlic soup with croutons and herbs.

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5 from 3 votes

Burnt Hungarian Garlic Soup

This is a hearty winter soup made with garlic and delicious chicken broth.

Prep Time10

Cook Time50

Total Time1

Course: Soup

Cuisine: American

Keyword: Roasted Garlic Soup

Servings:

Calories: 323kcal

Author: Natasha Levai

Cost: 3$

Ingredients

3 garlic heads
1 onion
700 ml chicken stock can substitute for vegetable stock
200 ml heavy cream optional
2 tablespoon olive oil
salt and pepper to taste

Metric - US Customary

Instructions

Preheat the oven to 350F/170C. Cut off the tops of the garlic heads and wrap them in foil.
No need to peel the cloves at this point!
Place the garlic heads on a baking sheet, drizzle them with some olive oil, and wrap the foil over the tops.
Roast the garlic in the oven for about 30 minutes.
3 garlic heads
While garlic is roasting, peel and chop the onion.
Add the olive oil to a Dutch oven (or any other heave-bottomed pot). Use olive oil for a dairy-free version!
Add the onion to the pot and cook stirring occasionally for 20 minutes until the onions look caramelized (brown).
1 onion, 2 tablespoon olive oil
Once the garlic is ready, let it cool for about 5 minutes. Then, squeeze the garlic into the pot with the onions (it will be very soft at this point).
Add the stock (chicken or vegetable) and bring to a boil. Let the soup simmer for 10 minutes to allow for the flavors to infuse the chicken stock.
700 ml chicken stock
Finally, blend the soup with an immersion blender. You can use a countertop bender or even a food processor for this step. If you do, make sure to work in batches and be careful not to splash the hot soup on your hands.
The last step is to add the heavy cream, half-n-half, or whole milk. Garnish with some herbs, croutons, and Parmesan cheese! You can add some fresh minced garlic to the finished dish to create a stronger flavor.
200 ml heavy cream, salt and pepper

Notes

How to store and freeze

This soup can be stored in the refrigerator for up to 4 days and frozen for up to 2-3 months.

To freeze:

Don't add dairy until defrosted and ready to serve;

Let the soup cool completely;

Scoop the soup into the freezer bags/containers to about ⅔ full;

Squeeze out extra air and seal tightly;

Label the bag with the date and lay flat on the freezer shelf.

To defrost:

Let the soup thaw overnight in the refrigerator. If you are using a glass container to freeze the soup, you can defrost it in the oven or in the microwave.

Nutrition