This soup is surprisingly mellow; the garlic truly softens in flavor as it cooks.

Recipe by Cooking Light December 2014


Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

1 hr 20 mins
20 mins
Serves 12 (serving size: about 3/4 cup soup and about 2 teaspoons topping)


Ingredient Checklist


Instructions Checklist
  • Melt butter in a Dutch oven over medium-low heat. Add garlic cloves, onion, potato, and thyme. Cover and cook 25 minutes, stirring occasionally.

  • Add stock, water, salt, and 2-inch strip of lemon rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.

  • Add bread. Stir with a wooden spoon, scraping bottom of pan.

  • Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.

  • Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Stir in sherry. Top soup with a mixture of toasted breadcrumbs, grated pecorino Romano, parsley, and lemon rind.

Chef's Notes

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Nutrition Facts

105 calories; fat 1.8g; saturated fat 1.1g; sodium 219mg.