Soothing Roasted Garlic Soup Recipe (2024)

FAQs

How to tone down garlic in soup? ›

What should you do if you add too much garlic to a recipe? Add some lemon juice if the recipe allows. Add some cane sugar, maple syrup or honey to the lemon juice if necessary to reduce the acidity. Lemon juice not only reduces the 'heat', or 'bite' and breath-smell of garlic but also softens the taste.

Roasted garlic has that classic garlic flavor we all love, but more. Roasting this aromatic at high temperatures caramelizes the natural sugars inside. This provides depth of flavor and some very mild sweetness while mellowing out some of garlic's more potent bite.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.

The same goes for roasting garlic, by the way. A whole head of garlic that's been halved, rubbed with oil, and wrapped in foil then baked in an oven turns sweet, creamy, and spreadable. But keep the temperature no higher than 375˚F, or the outer edges will burn before it has time to soften.

We tested four methods: blanching whole cloves in milk for 5 minutes, blanching them in water for 5 minutes, microwaving the cloves until warmed through, and toasting them in their skins in a dry skillet until lightly browned. Both forms of blanching worked equally well, as did microwaving.

Adding a small amount of acidity (lemon juice or vinegar) and balancing that with a little sweetness (sugar or honey) is the best way to take the edge off a pesto that tastes overwhelmingly of garlic. Almost every cuisine on earth makes use of garlic, and it's a vital component in pesto.

Be generous with oil, and don't forget seasoning

You want your head of garlic to caramelize all the way through, and a tablespoon or two of olive oil or another type of fat will help you get there. Make sure the oil gets into all the crevices after you have sliced off the tops before you roast it.

Boosted Immune System: Roasting garlic concentrates its beneficial allicin, a sulfur compound with potent antimicrobial and antiviral properties. This can help ward off infections and boost your overall immune function.

“You'll get the most benefit from raw garlic,” says Jeffers. “But if you choose to cook it, don't heat it above 140 degrees Fahrenheit (60 degrees Celsius). Higher temperatures kill the allicin, so add garlic to your recipes when you're almost done cooking.”

You can put a big handful of whole garlic cloves in a small pot of soup and hardly even know there's any garlic in it. The more you cut the garlic, the more of the allicin is formed and the stronger the flavor. If you cut a clove into 8 slices, it will have more flavor than if you cut it into only 4 slices.

Why not cook onions and garlic together? ›

So, when do you saute the garlic? Why, after the onion! Onion is the first to go in the pan because it needs time to become translucent, meaning it's cooked, which takes about 10 minutes. Garlic, on the other hand, cooks quickly and burns easily, so introduce it after the onion is cooked.

You could try adding less garlic, or using it in a way that imparts a more mellow flavor. One way to do that is to sweat a whole garlic clove or two in olive oil, remove the garlic once it's flavored the oil. Now you can saute the other aromatic vegetables in the garlic oil before using them in the soup.

Treatment involves the application of anti-inflammatory agents like topical corticosteroids, with oral antibiotics if there is a superadded bacterial infection. Severe reactions often need to be managed by oral corticosteroids. Resolution is usually noted within 2 weeks.

To reduce the risk of botulism, the garlic in oil mixture should be refrigerated and used within four days. Garlic in oil should always be discarded after two hours at room temperature, even if salt and acids are present.

Bake at 400°F (205°C) for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed. Cool and remove roasted garlic cloves from their skins: Allow the garlic to cool enough so you can touch it without burning yourself. Use a small small knife cut the skin slightly around each clove.

Acidic ingredients like lemon juice or vinegar can help to cut through the strong flavors of garlic. Adding dairy products like milk, cream, or yogurt can also help to mellow the taste and create a more balanced dish.

A glass of cold/warm milk with some sugar usually works. It's also better to eat it as a part of your meal such as with rice/bread or add it your yogurt. This will help neutralize its pungency.

Add Acidic Foods

A squeeze of lemon or lime juice or a little vinegar can help cut through spiciness. Acidic foods tone down the spiciness in foods and can add some flavor, making this a good trick for seafood dishes or creamy soups and chowders.