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Roasted Garlic Soup with Crumbled Blue Cheese

6 servings



Nutritional Facts Per Serving

8.6 g
14 g
1 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 182
  • Fat 10.4 g
    • Saturated   4 g
    • + Trans 
  • Cholesterol 13 mg
  • Sodium   755 mg
  • Carbohydrate 14 g
    • Fibre   1 g
    • Sugars  
  • Protein 8.6 g
    • Vitamin A 4 %
    • Vitamin C 10 %
    • Calcium 11 %
    • Iron 6 %


Preheat oven to 375 degrees F. Trim the tops of the garlic to expose the tips of the cloves. Place the garlic cut side up in a small baking dish. Drizzle with 2 tsp. of the olive oil. Cover tightly and bake 45-55 minutes, or until the garlic is tender. Cool until safe enough to handle. Pop the cloves out of their skins. Heat the remaining oil in a soup pot. Add the onion and garlic and cook 3-4 minutes. Stir in the flour until well-combined. Slowly pour in the stock, stirring steadily. Add potato and thyme and bring to soup to a simmer. Cook 20 minutes, until the potato is tender. Puree the mixture in a food processor or blender. Return the soup to the pot and bring back to a simmer. Season with salt and pepper. Pour into bowls. Top with cheese, garnish with parsley and serve.

Serving Suggestions

Serve the soup with oven-warmed or grilled bread slices, such as baguette, filone or sourdough. Be sure to have the pepper grinder nearby as well, to spice up the soup tableside.

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