Photo: Randy Mayor; Styling: Lindsey Lower
Hands-on Time
20 Mins
Total Time
1 Hour 20 Mins
Serves 12 (serving size: about 3/4 cup soup and about 2 teaspoons topping)

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

How to Make It

Step 1

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

Step 2

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.

Step 3

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

Step 4

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.

Step 5

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

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

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