Creamy Roasted Garlic Soup

Creamy Roasted Garlic Soup

Indulge your garlic cravings with our Creamy Roasted Garlic Soup – a luscious and comforting ode to garlic lovers. This recipe takes roasted garlic, caramelised onions, crispy pancetta, and healthy kale, blending them into a silky, soul-satisfying bowl of goodness.


Serves: 4
Prep Time:  5 min
Cook Time:  1 hr 10 min

What's Inside:

  • 3-4 heads of KIFG garlic
  • 2 tbsp olive oil
  • 130g pancetta, diced
  • 1 small onion, chopped
  • 950 ml chicken stock
  • 120 ml parmesan cheese, grated
  • 500g kale, ribs removed, shredded
  • 240ml heavy cream
  • 1/2 tsp salt
  • 1/2 tsp pepper



1. Roast the Garlic:

  • Preheat your oven to 180ºC.
  • Trim the tops off 4 heads of garlic, exposing the cloves.
  • Drizzle olive oil, salt, and pepper over the exposed cloves.
  • Wrap each bulb in foil and roast for 45 minutes. Let it cool thoroughly.

2. Crispy Pancetta and Caramelised Onions:
  • In a large pot, cook diced pancetta over medium heat until crispy (about 5-7 minutes). Drain off excess fat, leaving 1 tablespoon.
  • Reserve crispy pancetta and add chopped onion to the pancetta drippings. Sauté onions until caramelized (about 10 minutes).


3. Blend the Goodness:

  • Once roasted garlic is cool, press it out of its skins. Add it to a blender along with the chicken stock and cooked onions.
  • Purée the soup until smooth.

4. Return to Comfort:
  • Return the blended soup to the pot, add kale and parmesan, and simmer until the kale is tender.
  • Pour in the heavy cream and heat to your desired temperature.


5. Serve and Garnish:
  • Sprinkle the reserved crispy pancetta evenly among bowls.
  • Serve this creamy delight and savor the rich, roasted garlic flavor with every spoonful.
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