Zuppa D’Aglio – Garlic Soup

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Servings: 4 cups Difficulty: Advanced
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Rich Italian Garlic Soup with Roasted Depth
Zuppa d'Aglio - Garlic Soup recipe image

This luxurious Zuppa D’Aglio transforms humble garlic into a silky, aromatic masterpiece. By roasting whole heads of garlic until blackened, you unlock a deep, sweet nuttiness that defines this classic Italian soup. The base is built with a soffritto of onions and celery, deglazed with dry white wine, and thickened with flour before simmering with chicken stock and potatoes. Once blended to a velvety smooth consistency, heavy cream and fresh basil add richness and brightness. It is a comforting, warming dish perfect for chilly evenings or as an elegant starter. Serve with toasted garlic slivers and crusty bread for a truly indulgent experience that highlights the gentle, sweet side of garlic.

Zuppa d'Aglio - Garlic Soup recipe image
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Zuppa D’Aglio – Garlic Soup

Author: chefs-mate Cooking Method: , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 cups Calories: 1264

Description

This luxurious Zuppa D'Aglio transforms humble garlic into a silky, aromatic masterpiece. By roasting whole heads of garlic until blackened, you unlock a deep, sweet nuttiness that defines this classic Italian soup. The base is built with a soffritto of onions and celery, deglazed with dry white wine, and thickened with flour before simmering with chicken stock and potatoes. Once blended to a velvety smooth consistency, heavy cream and fresh basil add richness and brightness. It is a comforting, warming dish perfect for chilly evenings or as an elegant starter. Serve with toasted garlic slivers and crusty bread for a truly indulgent experience that highlights the gentle, sweet side of garlic.

Directions

  1. Cut two of the garlic heads in half horizontally and remove the papery outer skin.
  2. Place the halved garlic heads cut-side down on a very hot griddle or cast-iron skillet and roast until the cut surfaces are blackened and charred.
  3. Peel all the roasted garlic cloves completely.
  4. Heat 1/4 cup olive oil in a large saucepan over medium heat.
  5. Add the chopped onion, celery, and peeled roasted garlic to the pan and sauté until lightly browned at the edges.
  6. Pour in the dry white wine and bring the mixture to a boil.
  7. Sprinkle in the all-purpose flour and stir thoroughly to incorporate, ensuring it does not brown.
  8. Add the chicken stock, 2 cups water, and the peeled, chopped potato.
  9. Whisk the pot well to combine all ingredients and bring the soup to a boil.
  10. Reduce the heat to maintain a rapid simmer and cook for approximately 1 hour and 15 minutes, or until the potatoes are tender.
  11. Strain the solids from the broth, reserving some broth for blending.
  12. Puree the strained solids in a blender or food processor along with enough reserved broth to create a smooth consistency.
  13. Return the puree to the pot with the remaining broth and bring back to a boil.
  14. Stir in the whipping cream, fresh basil leaves, 5 sprigs of fresh thyme leaves, 2 teaspoons salt, 1 teaspoon white pepper, and 1/2 teaspoon Tabasco sauce.
  15. Heat extra virgin olive oil in a small skillet over high heat.
  16. Toast 2 sliced garlic cloves in the hot oil until browned around the edges for garnish.
  17. Ladle the hot soup into bowls and garnish with the toasted garlic slivers.
  18. Float a slice of toasted, garlic-buttered French bread on top of each bowl before serving.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 1264kcal
% Daily Value *
Cholesterol 88mgmg30%
Sodium 136mgmg6%
Protein 48gg96%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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