Roasted Garlic Soup with Swiss Cheese and Prosciutto

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“Garlic mellows considerably when it's roasted, so don't be alarmed by the large quantity of it. This soup is delicious and can be served as a first course for dinner or as a main dish for dinner or lunch with the addition of some realy great chewy bread. Enjoy!”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350^F.
  2. In a baking dish toss the garlic and oil.
  3. Bake, covered with foil, about 45 minutes until tender, stir now and then.
  4. Place garlic in a large saucepan and reserve the oil.
  5. Add chicken broth, wine and potatoes.
  6. Cook at a simmer about 20 minutes, until potatoes are tender, stirring now and then.
  7. Add the cheese and stir until melted.
  8. Remove from heat and let stand 5 minutes.
  9. In a blender, puree the soup in batches and strain into another large saucepan.
  10. Add the cream, sherry, and Cognac.
  11. In a large skillet, heat the reserved oil and saute the onion until golden, about 7 minutes.
  12. Add prosciutto and saute until heated through, about 2 minutes.
  13. Stir into soup.
  14. Season and stir over medium heat until serving temperature.

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