Mexican-style Roasted Garlic Soup

March 6, 2015

Traditionally, roasted garlic soup with croutons is a Spanish dish, but by adding the fresh avocado and tomato, we are throwing a little Mexican influence in there to mix it up a bit.  This is one of my favorite soups to have when its cold out.  Super easy to make, too!

This recipe is great as a main course, but can also be used as an appetizer to a Spanish or Mexican meal.  Your choice!


  • 1
    Large bulb of garlick (Chopped in to large chunks)
  • 1/3 Cup
    Extra virgin olive oil
  • 5 Cups
    Vegetable broth
  • 4 Slices
    Firm bread (Cut in to 1/2 inch cubes)
  • 1
    Avocado (Cubed)
  • 1
    Ripe tomato (cored, seeded and diced)
  • 4
    Green onions (Broiled or grilled then chopped)
  • Fresh lime and cilantro to garnish
  • Dash of cumin, chili powder, salt and pepper to taste


  1. All you need to do for this is heat up your stock in a large pot. Roast the garlic in the olive oil until it is tender and golden brown. Drain the oil from the garlic, preserving the garlic oil. Toss the garlic into the stock. In a hot oven, toast the bread cubes after you have tossed them with the garlic oil, cumin, and chili powder. When they are crispy and golden brown, add them to the soup along with the avocado, tomato, green onions, cilantro, and a sqeeeze of fresh lime. Season with salt and pepper and you're ready to go! See how easy that was? :)


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