Cheesy Roasted Garlic Soup With Sourdough Crumble Recipe
Prep Time:
25 minutes
Cook Time:
1 hour
Servings:
4 Servings
Ingredients
  • 5 whole cloves garlic, unpeeled
  • 3 tablespoons butter
  • 1 onion
  • 6 large Russet potatoes
  • 6 cups vegetable stock
  • 1 teaspoon black pepper
  • 1 tablespoon fresh thyme leaves
  • ¾ cup heavy cream
  • 1 ¼ cups grated sharp cheddar cheese
  • Salt, to taste
  • 3 slices sourdough bread
  • 1 cup roughly chopped walnuts
  • 1 tablespoon fresh thyme leaves
  • ¼  teaspoon salt
  • ¼  teaspoon black pepper
  • 3 tablespoons olive oil
  • 1 tablespoon chopped fresh chives
Directions
  1. Preheat the oven to 350 F.
  2. Line a tray with baking paper.
  3. Wrap the whole garlic cloves in a piece of aluminum foil and place into the oven to roast for 30 minutes.
  4. Once ready, squeeze the garlic from the skins and set aside. Discard the skins.
  5. Crumble the sourdough onto the lined baking tray.
  6. Add the chopped walnuts, 1 tablespoon thyme, salt, ¼ teaspoon black pepper, and olive oil. Mix to combine, then spread the crumble into a thin layer.
  7. Bake the sourdough crumble for 10 minutes or until dark golden-brown. Set aside to cool.
  8. Prepare the vegetables by peeling and chopping the potatoes into large pieces and slicing the onion.
  9. Place a pot over medium heat and add the butter and onion. Sauté for 3 minutes or until the onion is softened.
  10. Add the roasted garlic cloves, potatoes, vegetable stock, 1 teaspoon black pepper, and 1 tablespoon thyme leaves.
  11. Bring to a boil, turn down the heat, then cover and simmer for 30 minutes or until the potatoes are tender.
  12. Remove pot from heat. Add the cream and cheddar and stir through.
  13. Use a stick blender to blend the soup until smooth and creamy. Season to taste.
  14. Serve the soup and garnish with a spoonful of the crumble and chives, if using.