Roasted Garlic Soup and Puff Pastry Breadsticks
Three whole heads of garlic go into this Roasted Garlic Soup and it comes out sweet, mellow, and just perfect. Leeks, Yukon Gold potatoes, and roasted garlic get blended with stock and cream until silky, then served with the cheesiest twisted puff pastry breadsticks for dunking.
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Servings: 4
Calories: 567kcal
Ingredients
Roasted garlic soup
- 1 large leek white parts only, washed and sliced
- 3 whole garlic bulbs
- 2 Yukon Gold potatoes cut into small cubes
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 4 cups chicken or vegetable stock
- ½ tablespoon chicken or vegetable bouillon
- ¾ cup heavy cream
Puff pastry breadsticks
- 2 sheets puff pastry thawed
- ½ cup shredded mozzarella
- 2 tablespoon extra virgin olive oil
- 2 garlic cloves crushed
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
Roast the vegetables
- Preheat the oven to 375F. Slice the white parts of the leek into rounds and rinse well. Cut the potatoes into small cubes.1 large leek, 2 Yukon Gold potatoes
- Cut the tops off the garlic bulbs to expose the cloves. Place them on a sheet pan with the leek and potatoes. Drizzle everything with the olive oil, then sprinkle the thyme, oregano, salt, and pepper over the vegetables. Wrap the garlic bulbs with a piece of parchment.3 whole garlic bulbs, 1 tbsp extra virgin olive oil, 1 tsp dried thyme, 1 tsp dried oregano, 1 tsp salt, ½ tsp black pepper
- Roast for 40 minutes, until the potatoes are fork-tender, the leeks are soft and lightly golden, and the garlic cloves are soft when pressed.
Blend the soup
- Let the pan cool for a few minutes. Squeeze the garlic cloves out of their skins into a blender. Add the leeks, potatoes, stock, bouillon, and cream. Blend on high until smooth, working in batches if needed. Add more stock if you want a thinner soup. Taste and adjust the salt and pepper.4 cups chicken or vegetable stock, ½ tbsp chicken or vegetable bouillon, ¾ cup heavy cream
Make the breadsticks
- Mix the olive oil, crushed garlic, garlic powder, and oregano in a small bowl. Lay one sheet of puff pastry on a parchment lined baking sheet and brush it with about half of the garlic oil. Top with the mozzarella.2 sheets puff pastry, 2 tbsp extra virgin olive oil, 2 garlic cloves, ½ tsp garlic powder, ½ tsp dried oregano, ½ cup shredded mozzarella
- Lay the second sheet over the cheese and press down gently. Cut into 1 inch strips, then twist each strip into a spiral and arrange on the baking sheet. Brush with the remaining garlic oil and sprinkle with a little more oregano.
- Bake at 375F for 16 minutes, until golden and crisp. Serve hot with the soup.
Notes
Nutrition facts are only estimates. The estimate includes soup and one breadstick.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of stock. Breadsticks are best the day they are baked. Re-crisp leftovers in a 350F oven or an air fryer for 4 to 5 minutes.
Nutrition
Calories: 567kcal | Carbohydrates: 18g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 61mg | Sodium: 687mg | Potassium: 427mg | Fiber: 2g | Sugar: 2g | Vitamin A: 763IU | Vitamin C: 18mg | Calcium: 120mg | Iron: 1mg
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