Roasted Garlic Soup With Asiago Crostini

Serving 5 people

130 min


  • asiago cheese 1/2 cup shredded asiago cheese
  • baguette 1 sourdough baguette, sliced 1 inch thick on the diagonal
  • chicken stock 4 cups chicken stock
  • flour 1/4 cup all-purpose flour
  • fresh parsley Chopped fresh parsley, for topping
  • garlic 2 cloves garlic, minced
  • heavy cream 6 large heads garlic
  • hungarian paprika 1/4 cup heavy cream
  • italian seasoning 1/2 teaspoon hot Hungarian paprika
  • olive oil 1 tablespoon dried Italian seasoning
  • oregano 1/3 cup extra-virgin olive oil
  • pepper Extra-virgin olive oil, for drizzling
  • Salt & Pepper 1/2 teaspoon dried oregano, crushed
  • unsalted butter Freshly ground pepper
  • Salt and freshly cracked black pepper
  • 6 tablespoons unsalted butter
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How to make it

  1. Make the soup: Preheat the oven to 375 degrees F.
  2. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins.
  3. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes.
  4. Remove from the foil, let cool and squeeze out the garlic into a bowl.
  5. In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter.
  6. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes.
  7. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes.
  8. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added.
  9. Add 2 cups water in 1-cup increments, stirring after each.
  10. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
  11. Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well.
  12. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
  13. Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil.
  14. Serve with the crostini.
  15. Photograph by Con Poulos