Garlic “Vampire” Soup

We love garlic and this recipe is so versatile. You can serve it at an elegant dinner party, in a very shallow soup bowl or at a birthday bash in a shot glass with a little topper of Guinness. Or when it's served cold, it thickens up quite nicely and can be used as a crudite dip or bruschetta topper. You can add pasta, rice or cannelloni beans to it to make a hearty soup for dinner. Top a baked potato and add chives for a quick side. Even throw some into your meatloaf mix and wow your family. It freezes wonderfully, so make a big pot and get ready for the goodness of garlic to take you through the fall and winter season.


4 cups whole garlic cloves, peeled

3 cups extra virgin olive oil (less may be used but you want enough to cover the garlic cloves in your pan)

1 stick unsalted butter (optional0

2 tablespoons Kosher salt

3 cups onions, chopped or thinly sliced (usually 2 large onions)

2 32 oz boxes of chicken stock (or homemade stock)

2 cups of your choice of bread, pulled apart (optional, the bread is used to thicken)

1 cup heavy cream (can use half and half)

Optional ingredients for additional flavor: basil, rosemary, cayenne, pepper. Pasta or roasted fall vegetables can also be added. You can also top with balsamic glaze, roasted tomatoes, smoked gouda cheese or chopped chives or crushed crackers or corn chips.


Add garlic cloves to pot. Cover with olive oil and salt. Keep on low temperature for 15 minutes so garlic browns but does not burn. Stir a few times. Add onions and continue to cook for another 10 minutes. Add chicken stock, stir and let flavors marry for about 15 minutes. Stir. Add torn break and let it soak for a few minutes to soften. Blend with an immersion blender on stove (if necessary, transfer to a blender or food processor). Add heavy cream or heavy cream. Season with salt, pepper (or cayenne) to taste.

Recipe provided by Nani's Cucina.

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