by Kris Carr
This soup hit's the spot it's warming and delicious and perfect for the fall months. I keep making this over and over again because I crave it. I hope you enjoy it as much as I do.
* tip ROASTING GARLIC Preheat oven to 400 ° F. Slice off the top end of a bulb of garlic, cutting off tips of garlic cloves, but leave the bulb intact. Place garlic bulb on a piece of tin foil or parchment large enough to wrap the entire head, I use parchment paper bags, they seem to be easier but you can use foil. Drizzle a teaspoon of olive oil over the garlic and wrap in the foil or parchment. Place garlic on a baking sheet. Bake in oven for 20 to 25 minutes or until garlic is golden brown. Once roasted, let cool, then the cloves will easily pop out of their skins.
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