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50 Shades of Garlic… Soup

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  • Author: Lauren Tangey
  • Yield: 4 servings 1x


Units Scale
  • 4 cups of good quality {homemade if possible} chicken bone stock // vegetable stock
  • 1/2 cup of sour cream
  • 6 slices of stale white bread, crust removed, cubed
  • 2 large red onions, sliced thinly
  • 1 tablespoon of fresh thyme
  • 1 teaspoon of fennel seeds [because it makes it interesting, but if you hate it – leave it out]
  • 50 cloves of Australian garlic, cleaned
  • 20g (0.7 ounces) unsalted butter
  • EVOO
  • sea salt and fresh cracked fine pepper
  • your best grilled cheese toast to serve


  1. Pre-heat oven to 160C (320F)
  2. Place the unpeeled cloves of garlic in an oven proof baking dish, coat with your EVOO and season well with salt and pepper. Place in the oven for 30minutes, check and shake the dish and bake for another 30 minutes until beautifully golden and soft. While they are still warm, peel the garlic out and discard the skins.
  3. In a large pot, add a generous slurp of EVOO and your butter and onions, add a generous pinch of salt and cook until very soft and slightly caramelized.
  4. Throw in your thyme, fennel seeds and garlic – stirring and mashing constantly until the garlic has evenly distributed throughout the onions.
  5. Add your cubed bread to the pot, pour int your chicken stock and bring to the boil.
  6. Remove from the heat, and using either a stick-blender or blender [allow to cool a little more first] puree it up! Once smooth and homogenous – add the sour cream and blend again. Season to taste.
  7. Return to a low heat, stirring until just simmering.
  8. Serve with your best grilled cheese toast, and extra thyme, fennel seeds and pepper to your liking!
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