Description
This creamy roasted garlic soup is rich in flavor and perfect for a comforting meal.
Ingredients
Scale
- 40 cloves garlic (whole, peeled)
- 1 large onion (sliced)
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 8 slices toasted baguette
- 1 tablespoon fresh parsley or thyme leaves (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Place whole peeled garlic cloves in a small baking dish, drizzle with olive oil, cover with foil, and roast for 35–40 minutes until soft and golden.
- In a large pot over medium heat, sauté sliced onions in olive oil until translucent and lightly caramelized.
- Add roasted garlic and its oil to the pot. Stir in thyme, bay leaf, salt, and pepper. Cook for 2–3 minutes to release the aromatics.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
- Optional: Use an immersion blender to partially or fully blend the soup to your desired texture.
- Stir in heavy cream gently and heat through without boiling.
- Ladle into bowls, garnish with herbs and black pepper, and serve with toasted baguette slices.
Notes
- This soup is perfect for chilly evenings and can be kept in the refrigerator for up to 3 days.
- Feel free to adjust the consistency by adding more or less broth based on your preference.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Roasting and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60mg