Wednesday, October 26, 2016

Roasted Garlic “Vampire Killer” Soup

With Bloody Spicy Lemony Oil

Halloween is upon us and everyone is celebrating the macabre.

Unfortunately this dress-up holiday comes during flu season and many of us will be spending Halloween in bed high on cold medicine, too congested to taste the candy we get - either from the store or by “helping” kids we know out with the goodies they got while trick-or-treating.

Luckily, there are ways to celebrate Halloween by eating Halloween-themed foods that will also help us feel better.

According to all the health websites (I’m not a doctor), garlic, lemon, chilies, and chicken broth are all things you should eat when afflicted with a cold or (non-stomach) flu. According to folklore, vampires hate garlic, so help your cold and embrace your inner Vampire Killer by scarfing down this soup!

(Don’t worry, the oil doesn’t actually contain any blood.)

Here’s How You Do It

Difficulty Level: Medium
Prep time: 15 Minutes
Cook Time: 1 hour

Serves 2 to 4



4 Garlic Bulbs aka Garlic Heads – (The whole thing holding the cloves)

2 Tablespoons of Olive Oil

Salt and Pepper – to taste

3 ½ Cups of Chicken Broth – Homemade or store bought from the soup section of the grocery store.

4 Tablespoons of Butter

½ Cup All Purpose Flour


¼ Cup Olive Oil

Zest of 1 Lemon

¼ Teaspoon of Paprika – This tints it red

½ Teaspoon Crushed Chilies (Optional) – If you can’t handle spicy, don’t add it.


1 Knife and Cutting Board

2 Medium Sized Sheets of Aluminum Foil

Measuring Cups and Spoons

2 Regular Bowls

1 Fork

1 Whisk

1 Grater - (for zesting the lemon)

Oven Mitts

1 Medium Sized Pot

Preheat your oven to 350 0F.

Cut the very tops off the Garlic Bulbs, drizzle them with some Olive Oil and sprinkle them with some salt.

Wrap all 4 Bulbs tightly in 2 sheets of Aluminum Foil, and once the oven is preheated, stick them in and walk away for 45 minutes or until the pack is slightly squishy when you squeeze it with an oven-mitt wrapped hand.

Open the foil and let the garlic cool a little until you can squeeze each bulb comfortably in your bare hand.

In your first regular bowl, combine the ¼ cup of Olive Oil, the crushed chilies (if using), the paprika, and lemon zest. Set aside.

Over your second regular bowl, squeeze the garlic bulbs until the cloves pop out. Don’t worry, they will.

Pick out any garlic skins and mash the cloves with a fork to form a paste.

In a pot on medium heat, melt the 4 Tablespoons of Butter.

Add the flour and whisk out any lumps.

Add the mashed garlic and whisk again until smooth.

Add the chicken broth and whisk again until smooth and soupy.

Simmer for 5 minutes, whisking every once in a while to avoid lumps.

Taste the soup and adjust for salt and pepper.

Scoop some into a bowl and drizzle with a little of that flavored oil.


-Samantha R. Gold

Questions? Comments? Requests?

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