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Serves 6

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

Step 1

Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.

Step 2

Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.

Step 3

Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)

Step 4

Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

How would you rate Roasted Garlic and Brie Soup?

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  • I have been making this soup for nearly twenty years and it is fantastic. One of the most requested dishes I make. Rich, so good for a party in small portions. Tastes best the next day so make the basic soup one day ahead, then reheat and add the brie just before serving.

    • Anonymous

    • New Orleans

    • 1/13/2017

  • It is very reminiscent of a soup I grew up eating in Germany, but it was no where near thick enough to satisfy my childhood memories. In the future I'll stick with a cream base rather than waste my precious Brie as there is no return on flavor seeing as how the garlic will never share the spotlight.

    • faswop

    • Minot, ND

    • 11/22/2016

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