2007_12_13-Garlic3.jpgOne of our secrets for adding deep flavor to quick soups (or any soups, for that matter) is to use roasted garlic. Although it can take up to an hour to roast garlic, it's easy to make ahead and freeze so you always have this aromatic, sweet ingredient at your fingertips.
We have shared three techniques for roasting garlic: baked whole, baked cloves, and on the stovetop. In all cases, let the garlic cool after roasting it and then remove any papery skins.
To freeze whole cloves, spread them out on a baking sheet and place in the freezer. Once frozen, store the cloves in a sealed plastic bag or container.
You can also mash the roasted garlic and freeze it in teaspoon or tablespoon measures in an ice cube tray. Once frozen, pop out the cubes and store them in a sealed plastic bag or container.
In addition to soups (try this Post-Holiday Restorative Roasted Garlic and Potato Soup!), frozen roasted garlic may be used in pasta sauces, mashed potatoes, and more.