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Roasted Garlic Soup

Roasted Garlic Soup

If you love garlic, this is the soup for you.

  • Prep Time: 20 minutes, plus time to roast the garlic
  • Total Time: About 1 hour
  • Yield: 3 to 4


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 bunch green onions, white portions only, finely chopped
  • 1 cup chopped yellow onions
  • 1/4 teaspoon salt, plus more to taste
  • 1/4 teaspoon freshly ground white pepper
  • 1 teaspoon chopped fresh thyme leaves
  • 3/4 cup Roasted Garlic
  • 1/4 cup dry white wine
  • 2 quarts chicken or vegetable stock (or canned low-sodium chicken or vegetable broth)
  • 3 to 4 (2-by-3-inch) Parmigiano-Reggiano rinds (optional)
  • 1/2 cup heavy cream
  • 1/2 cup cubed rustic Italian bread, plus more if desired
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice
  • Chopped chives, garnish


  • In a Dutch oven, melt butter and oil over medium-high heat. Add green onions, yellow onions, salt, pepper, and thyme and cook, stirring, until vegetables are very soft but not colored, 5 to 6 minutes. Add roasted garlic, stir well to incorporate, and cook until fragrant, 1 to 2 minutes. Add wine, bring to a boil, and cook, stirring, until wine is nearly completely evaporated, about 2 minutes. Add stock and Parmigiano rinds and bring to a boil. Reduce heat and simmer, stirring occasionally, until vegetables are very soft and soup is slightly thickened, 20 to 25 minutes. Add cubes of bread to thicken, as desired, and when bread is soft, remove the cheese rinds and discard, then puree soup in a blender or using a handheld immersion blender. Add cream, parsley, and lemon juice and simmer for 5 minutes. Adjust seasoning to taste.

  • To serve, ladle hot soup into bowls and garnish with chopped chives.

Recipe Details