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Roasted Sweet Garlic and Almond Soup

Roasted Sweet Garlic and Almond Soup


  • 10 to 12 cloves garlic
  • 2 heaped cups blanched almonds
  • 5 ounces (4 to 5 slices) sourdough bread, crusts removed
  • 1 cup low-fat milk
  • 1 to 2 cups chicken stock or water
  • A drizzle of sherry vinegar
  • A drizzle of Tuscan extra virgin olive oil
  • Sea salt
  • Freshly ground black pepper
  • A small bunch of green grapes, quartered
  • A few sprigs of fresh marjoram, chopped



Preheat the oven to 400oF. Bake the garlic cloves for about 20 minutes or until soft. Break the bread into smaller pieces, then drizzle and soak in the milk.

Using a food processor blend the almonds until good and fine, and have almost stuck to the side of the bowl.

Throw in the soaked bread and the soft inside of the roasted garlic, add a little chicken stock or water and blend. When you have a fine puree, gradually add in enough stock or water to make a thickish soup consistency.

Finish by seasoning with salt and pepper, and a good drizzle of sherry vinegar and olive oil.You can garnish with some quartered green grapes mixed with chopped marjoram on top.

Nutritional Analysis

Per serving for 8 servings:

Calories 300
Fat 21g
Saturated 2.1g
Monounsaturated 13g
Polyunsaturated 4.9g
Carb 19g
Protein 11g
Cholesterol 1mg
Fiber 5g
Calcium 144mg
Magnesium 110mg
Sodium 311mg
Potassium 388mg
Vitamin E 10mg*

* Total Alpha-Tocopherol Equivalents

Courtesy of the Almond Board of California