Roasted Garlic and Brie Soup


 This recipe serves 6


  • 3 heads garlic, separated into cloves Garlic, raw
  • 6 Tbs olive oil Oil, olive, salad or cooking
  • 1 medium onion, finely chopped Onions, raw
  • 2 stalks celery, finely chopped Celery, raw
  • 1 carrot, finely chopped Carrots, raw
  • 1/4 cup flour Wheat flour, white, all-purpose, enriched, unbleached
  • 6 cups chicken stock Soup, chicken broth, canned, prepared with equal volume water, commercial
  • 1 tsp fresh oregano (1/2 tsp dried), chopped Spices, oregano, ground
  • 1 tsp fresh thyme (1/2 tsp dried), chopped Spices, thyme, ground
  • 7 oz Brie, rind removed & cut into pieces Cheese, brie
  • Ground white pepper Spices, pepper, white


Step 1

Preheat oven 325F. Place garlic cloves in middle of glass baking dish. Drizzle with 2 Tbsp. oil. Cover with foil. Bake garlic til golden about 30 mins. Cool on rack.

Step 2

Heat remaining oil in heavy pot over med heat. Add onion , saute 10 mins. Add carrots and celery, saute another 10 mins. Add flour & stir 3 mins. Gradually add stock.

Step 3

Bring to boil & stirring frequently. Reduce heat to med-low & simmer to thicken slightly, stirring occassionally about 15 mins.

Step 4

Peel garlic & transfer to processor. Add 1 cup soup to garlic. Puree til smooth. Return to saucepot. Stir in the oregano and thyme.

Step 5

CAN DO 1 DAY AHEAD TO THIS POINT.Cover & refrigerate.

Step 6

Bring soup to simmer over medium low heat. Gradually add brie , stirring til melted after each adddition. Season to taste with pepper

Step 7

Garnish with chopped thyme


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