Velvety Roasted Garlic Soup with Savory Artichoke Bruschetta
Indulge in this luxurious and aromatic roasted garlic soup paired with crispy artichoke bruschetta. Creamy and smooth, this comforting soup is infused with the sweetness of roasted garlic and complemented by the earthy notes of thyme. The artichoke bruschetta adds a contrasting texture, with tender artichoke hearts sautéed to perfection and topped with melted Emmental cheese. Serve this exquisite dish as an elegant starter or a warming main course for cozy gatherings.
4
Servings
N/A
Calories
13
Ingredients
Ingredients
Garlic
2 large heads or 4 small heads (cut in half)
Olive Oil
1/2 cup + 3 tablespoons (divided)
Flour
2 tablespoons
Chicken Stock
4 cups
Fresh Thyme
2 sprigs
Salt
to taste
Freshly Ground Black Pepper
to taste
Artichokes
4 (trimmed and quartered)
Lemons
2 (juiced)
Shallot
1 (sliced)
Fresh Flat-Leaf Parsley
1/4 cup (chopped)
Country Bread
4 thick slices
Grated Emmental Cheese
2 cups
Instructions
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Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Velvety Roasted Garlic Soup?
It is a luxurious and aromatic soup made from roasted garlic and chicken stock, complemented by earthy thyme and served with crispy artichoke bruschetta.
How long does it take to roast the garlic?
The garlic should be roasted in the oven at 350 degrees F for about 40 minutes until it is tender and caramelized.
What temperature should the oven be for roasting the garlic?
The oven should be preheated to 350 degrees F (175 degrees C).
How do I prepare the garlic for roasting?
Halve the garlic heads and place them cut-side down in a small oven-safe pan with 1/2 cup of olive oil.
How many servings does this recipe make?
This recipe is designed to yield 4 servings.
What kind of cheese is used for the bruschetta?
The recipe calls for 2 cups of grated Emmental cheese.
How do I prepare the artichoke hearts?
Trim away the exterior leaves, remove the top, peel the stem, and scrape out the fuzzy choke with a spoon.
Why is lemon juice used with the artichokes?
Lemon juice is rubbed on the hearts and added to the boiling water to prevent the artichokes from discoloring.
How long should the artichokes boil?
The trimmed and quartered artichoke hearts should be boiled for 10 minutes until tender.
What is used to thicken the roasted garlic soup?
The soup is thickened by cooking 2 tablespoons of flour with mashed roasted garlic and infused oil for 2 minutes before adding the stock.
What type of bread is best for the bruschetta?
The recipe recommends using 4 thick slices of country bread.
What herbs are used in the soup?
Two sprigs of fresh thyme are used to infuse the soup with earthy notes.
How do I make the artichoke topping for the bread?
Sauté the cooked artichokes and a sliced shallot in olive oil for 5 minutes, then season with salt, pepper, and fresh parsley.
How should the bruschetta be cooked?
Place the bread topped with garlic-infused oil, sautéed artichokes, and Emmental cheese under a broiler until the cheese is bubbly and golden brown.
How long should the soup simmer?
Once the chicken stock is added and the mixture comes to a boil, reduce the heat and let it simmer for 15 minutes.
What should I do with the oil used to roast the garlic?
Half of the infused oil is used to mash the garlic for the soup, and the remaining oil is used to brush the country bread for the bruschetta.
Is this soup served in a specific way?
Yes, place a piece of the artichoke bruschetta in a shallow bowl and ladle the hot soup directly over it.
Can I use vegetable stock instead of chicken stock?
Yes, the recipe suggests a vegetarian option by swapping the chicken stock for a vegetable-based alternative.
What type of parsley is recommended?
The recipe specifies 1/4 cup of chopped fresh flat-leaf parsley.
How much garlic is needed?
You will need either 2 large heads or 4 small heads of garlic.
Should the garlic be peeled before roasting?
No, roast them in their skins while halved and remove the skins only after they are cool enough to handle.
How much olive oil is required in total?
The recipe uses a total of 1/2 cup plus 3 tablespoons of olive oil, divided across different stages.
What is the flavor profile of this dish?
It features the sweetness of roasted garlic, the earthiness of thyme, and the savory, nutty flavor of Emmental cheese and artichokes.
How do I prepare the shallot?
The shallot should be sliced before being sautéed with the artichokes.
Do I use all the roasted garlic in the soup?
The instructions specify mashing half of the roasted garlic cloves into the soup base.
What is the texture of the soup?
The soup is described as velvety, creamy, and smooth.
Is the soup seasoned with anything special?
It is seasoned simply with salt and freshly ground black pepper to taste.
Can this be a main course?
Yes, it can be served either as an elegant starter or a warming main course for cozy gatherings.
What parts of the artichoke are edible in this recipe?
The recipe uses the hearts and the peeled stems of the artichokes.
When should I serve the dish?
It should be served immediately after ladling the hot soup over the freshly grilled bruschetta for the best harmony of flavors.