Roasted Garlic Lemon Soup

    1 hour 30 minutes

    Nothing like a comforting roast garlic soup on a cold afternoon. This recipe has a touch of sherry and is finished with lemon.

    72 people made this

    Serves: 4 

    • 4 whole heads garlic
    • 65ml olive oil
    • 120g unsalted butter (or margarine)
    • 4 leeks, chopped
    • 1 onion, chopped
    • 6 tablespoons plain flour
    • 4 cups (1 litre) chicken stock (or vegie stock)
    • 80ml dry sherry
    • 1 cup (250ml) thickened cream
    • 1 tablespoon lemon juice, or to taste
    • salt and ground pepper to taste
    • 2 tablespoons chopped fresh chives for garnish

    Preparation:5min  ›  Cook:1hour25min  ›  Ready in:1hour30min 

    1. Preheat oven to 180 degrees C. Cut off top 1/2 cm of each garlic head and peel off any loose outside layers – but leave a layer of skin on the outside. Place in a small, shallow baking dish. Drizzle the olive oil over the heads. Bake in preheated oven until done, about 45 minutes. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
    2. Melt butter or margarine in heavy large saucepan over medium heat. Add the garlic, leeks and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
    3. Puree soup in batches in a blender or food processor.
    4. Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

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    Reviews in English (69)


    I had first tried this soup at the Vermont Culinary School restaurant a few years ago in Burlington and have since been hunting high and low looking for this recipe. I left out the leeks and just sauteed sliced Spanish white onions instead and it gave it a sweeter taste. I did not use whipped cream but just heavy table cream instead and it came out fine. This is great winter soup and the lemon wedge and croutons are a perfect addition. Also, a few sprinkles of grated Asiago or parmasan cheese on top is also tasty toppings. Goes well with a very dry, white wine.  -  04 Dec 2007  (Review from Allrecipes USA and Canada)


    A good soup, but way too many leeks. I made a 2nd time and used 1 large leek as opposed to 4. Came out much better. I also added some oven roasted red potatoes with rosemary and garlic to the recipe. Came out excellent. Overall this is a solid recipe that gives you a great base to work with.  -  31 Oct 2005  (Review from Allrecipes USA and Canada)


    This soup was great...the second day. Next time I make this soup, I'll definitely finish the soup and serve it the next day. The flavor was so much better the second day. I also cut the leeks down to one but left the rest of the recipe the same. Give yourself lots of time with this soup. It takes a while to make. A perfect soup to prepare a day ahead.  -  15 Nov 2006  (Review from Allrecipes USA and Canada)