Roasted Garlic Soup

Name: Roasted Garlic Soup
Prep time: 10 min
Cook time: 1 h 45 min
Total time: 1 h 55 min
Yield: 4 serving
Ingredients: 26 garlic cloves; 1 tbsp olive oil; 2 tbsp butter; 1 sweet yellow onion; 1-2 sprigs of fresh thyme; 18 garlic cloves; 4 cups chicken broth; ½ cup heavy whipping cream; Sea salt and freshly cracked black pepper; ¼ cup Parmesan Cheese; 4 Lemon wedges

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 55 mins
Servings
4
Course
Soup

Roasted Garlic Soup

Soren Bullock

Report

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Share:

I Made This!

Be the first!

Print

4 people printed this

Save this

Be the first!

Ingredients

Servings

26 garlic cloves about 2 heads of garlic
1 tbsp olive oil
2 tbsp butter
1 sweet yellow onion diced
1-2 sprigs of fresh thyme
18 garlic cloves peeled
4 cups chicken broth
½ cup heavy whipping cream
Sea salt and freshly cracked black pepper to taste
¼ cup Parmesan Cheese finely grated
4 Lemon wedges

Add to Shopping List

Instructions

Preheat oven to 350 degrees.
Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.
Fold edges of tinfoil together and twist to make a completely sealed bundle.
Place into the oven until garlic is golden brown and tender, about 60 minutes.
Remove from the oven and let cool.
Squeeze roasted garlic between fingertips to release cloves into a small dish.
Melt the butter in a heavy large saucepan over medium-high heat.
Add the onions and thyme then cook until the onions are soft and translucent, about 6-7 minutes.
Add the roasted garlic and the chopped-up raw garlic cloves then cook, stirring often, for 2-3 minutes.
Add the chicken stock; cover and simmer until garlic is very tender, about 45 minutes.
Using an immersion blender, blend until smooth and creamy. (Or working in batches, purée soup in a blender until smooth).
Add the heavy cream and bring to simmer. Season with sea salt and freshly cracked black pepper, to taste.
Divide grated cheese among 4 bowls and ladle soup over. Squeeze the juice of 1 lemon wedge into each bowl and serve. Enjoy!