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30 cloves of garlic soup roasts a whole field of garlic alongside cauliflower until both turn sweet and golden. The cloves slip from their papery skins and blend into the broth for a soup that is mellow, creamy, and surprisingly gentle — roasting takes all the bite out of the garlic. Warm it through, scatter chives on top, and serve.
Pro Tips
- Leave the garlic cloves in their skins while roasting. The skins protect the cloves from burning and turn them sweet and spreadable instead of acrid.
- Roast until the cauliflower is properly browned, not just soft — that caramelization is what keeps the soup from tasting one-note.
- Squeeze the garlic from its peels only after the cloves cool enough to handle; the soft roasted garlic pops out easily when slightly cool.
- Use broth rather than water for the puree — with flavors this simple, the stock is doing real work in the finished bowl.
Frequently Asked Questions
Does 30 cloves of garlic soup taste overwhelmingly garlicky?
Not at all — roasting transforms the garlic into something sweet and mellow. The flavor is rich and savory rather than sharp or spicy.
Is this soup AIP-compliant?
Yes with one swap: use avocado oil instead of ghee as the recipe notes direct, and the rest of the ingredients fit the protocol.
Can I make this garlic soup ahead of time?
It keeps for 4 days in the fridge and reheats gently on the stove. Add the chive garnish fresh at serving for the best contrast.
How many servings does this recipe make?
About 4 to 6 bowls, ready in about 50 minutes including roasting and blending time.
Recipe Card
Ingredients
Method
- Sliced fresh chives, for garnish (optional)
