Cheesy Roasted Garlic Soup With Sourdough Crumble Recipe

This Tanika Douglas recipe for cheesy roasted garlic soup with sourdough crumble is delicious and perfect for a cool Autumn day. Roasted garlic adds rich, savory, caramel notes to the soup, making it unique.

– 5 whole cloves garlic, unpeeled – 3 tablespoons butter – 1 onion – 6 large Russet potatoe – 6 cups vegetable stock – 1 teaspoon black pepper – 1 tablespoon fresh thyme leave – ¾ cup heavy cream – 1 ¼ cups grated sharp cheddar cheese – Salt, to taste – 3 slices sourdough bread – 1 cup roughly chopped walnut – 1 tablespoon fresh thyme leave – ¼  teaspoon salt – ¼  teaspoon black pepper – 3 tablespoons olive oil



Heat the oven to 350 F. Put baking paper on a tray. Roast whole garlic cloves in aluminum foil for 30 minutes. 

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Squeeze garlic skins and set aside. Get rid of skins. Crush sourdough on the lined baking tray.

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Stir, then spread the crumble thinly. Baking the sourdough crumble for 10 minutes turns it dark golden brown. 

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Allow to cool. Slice the onion and peel and chop the potatoes into large pieces. Add butter and onion to a medium pot. 

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Sauté onion for 3 minutes to soften. Combine roasted garlic, potatoes, vegetable stock, 1 teaspoon black pepper, and 1 tablespoon thyme leaves. 

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After boiling, reduce heat, cover, and simmer for 30 minutes until potatoes are tender. Remove pot from heat. Stir in cream and cheddar. 

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Blend the soup with a stick blender until creamy. Season to taste. Put a spoonful of crumble and chives on top of the soup.

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