Roasted Garlic Soup

Recipe: Wisconsin Cheese Soup


  • 4 Tbs (60 ml) extra-virgin olive oil
  • 8 – 12 cloves garlic, peeled
  • 1 Tbs (15 ml) paprika
  • 1 tsp (5 ml) ground cumin
  • 4 – 6 thick slices French or Italian bread
  • 4 – 6 cups (1 – 1.5 L) chicken, beef, or vegetable stock
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley for garnish


  1. Heat the oil in a wide, deep saucepan over moderate heat. Sauté the garlic until golden brown, stirring occasionally. Stir in the paprika and cumin and cook for 1 minute. Remove the garlic cloves and set aside. Add the bread to the oil and brown on both sides. Remove the bread and set aside. Add the stock and bring to a simmer. Chop the garlic and add to the stock. Adjust the seasoning with salt and pepper. Place a piece of bread in each of 4 to 6 serving bowls and ladle the soup over it. Garnish with chopped parsley and serve immediately.

Number of servings (yield): 6

Meal type: breakfast

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)