- 3 bulbs garlic
- 3 Teaspoons olive oil
- 4 slices sandwich bread
- 1 Tablespoon vegetable oil
- 2 cloves garlic, crushed
- 2 Tablespoons butter
- 1 medium onion, finely chopped
- 2 Teaspoons paprika
- 1/2 Teaspoon ground cumin
- 4 Cups vegetable or chicken stock or broth
- Snipped fresh parsley
Roast the garlic: Heat the oven to 450 degrees F.
Cut the tops off the garlic heads and put them onto a piece of aluminum foil. Drizzle the olive oil over the garlic and wrap the garlic with the foil leaving the top exposed. Roast until the garlic is golden brown and soft, about 30 to 40 minutes. Remove from the oven.
When they are cool enough to handle but still a bit warm, squeeze out the soft garlic into a small bowl.
Meanwhile, make the croutons: Trim the crusts off the bread and cut the remainder into small cubes. Heat the vegetable oil in a skillet over medium-high heat. Add the crushed garlic and cook until they are lightly browned. Remove the cloves and discard them leaving the garlic-infused oil behind. Add the bread cubes and increase the heat to high. Sauté the cubes until they are well browned. Drain on paper towels.
Make the soup: Melt the butter in a large pot over medium-high heat. Add the onions and cook until they are soft and translucent, about 5 to 6 minutes. Stir in the paprika, cumin, and roasted garlic. Add the stock and bring it to a boil. Reduce the heat and simmer for 15 minutes. Serve with croutons and chopped parsley.