This was something I put together with what I had in the kitchen. The roasted garlic was easy. Take about 10 cloves of regular garlic, 2 tsp oil, and Italian seasoning, just a dash or so, and mix until coated. Bake in small oven safe dish about 30 min, or garlic is soft.
Notes from the Test Kitchen:
What a great soup! Ten cloves of garlic may sound like a bit much, but when you roast it the flavor really mellows. In fact, I recommend experimenting and adding roasted garlic to many of your dishes… It just seems to make any dish you put it in taste that much better.
Want to turn an old favorite on its ear? Try roasting some garlic! Roasted garlic has a sweeter, milder flavor than the unroasted sort and can be used in any number of ways.
I first tasted roasted garlic served on a little baguette in a restaurant. Well, my oh my! I couldn’t believe that this was the same ingredient that I’d added to so many recipes without even thinking twice about it. Each bite of the roasted garlic “butter” was nuttier and more flavorful than the last. My gears got clicking and I couldn’t wait to get back to the kitchen to try roasting up some of the good stuff myself!
Kathryn Martin of Sandusky, OH has become one with her inner roaster as well. Her Turkey Rice Roasted Garlic Soup is a terrific showcase for the subtle flavor of the garlic.
“This was something I put together with what I had in the kitchen,” she explains. “The roasted garlic was easy. Take about 10 cloves of regular garlic, 2 tsp oil, and Italian seasoning, just a dash or so, and mix until coated. Bake in small oven safe dish about 30 min, or garlic is soft.”
Works for me every time! You can also slice the tops of the garlic heads off before drizzling with oil. This makes it easy to scoop (or squeeze, depending on your style) the garlic from the head once it’s finished in the oven.
Oh, and don’t throw away the roasting oil! Save it to drizzle over pasta or bread… It will, perhaps, be the best darn flavor-infused oil you’ve ever had.