Garlic Soup
Prep time
Cook time
Total time
Serves: 4
  • 2 heads garlic, halved crosswise
  • 1 tbsp. extra virgin olive oil
  • 4 cups vegetable stock
  • 8 oz. Yukon gold potatoes, peeled and chopped
  • ½ cup freshly grated Parmigiano-Reggiano, plus more for serving
  • Coarse salt & ground pepper, to taste
  1. Preheat oven to 375 degrees.
  2. Drizzle garlic heads with olive oil. Wrap tightly in parchment paper, then foil & put in oven (I put these on a cookie sheet & then put them in the oven). Roast garlic for 40 minutes. Let cool then squeeze the cloves from the papery skins.
  3. Over medium heat, bring vegetable stock, potatoes & roasted garlic to a boil in a medium saucepan.
  4. Reduce heat & simmer until potatoes are tender, about 12-15 minutes. Remove from heat & stir in cheese.
  5. Let cool slightly. Purée soup in a blender. Season with salt & pepper.
  6. Reheat to serve & add additional cheese if necessary.
Recipe by Grey Stripes & Denim at