Roasted Garlic Soup

My son has had a sore throat and stuffy nose for a couple of days, so I decided to make a batch of comforting roasted garlic soup. My mom used to feed us garlic when we were sick, so when I found this easy roasted garlic soup recipe on Epicurious, I made it. The parmesan and lemon both add a nice flavor to the soup, but it’s also great without them. We ate every last drop of this delicious and comforting roasted garlic soup and thought it paired nicely with a loaded Caesar salad and some freshly baked bread.

Roasted Garlic Soup

Ingredients:

• 26 garlic cloves, about 2 heads of garlic
• 1 tbsp olive oil
• 2 tbsp butter
• 1 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

How to Make Roasted Garlic Soup:

Preheat the oven to 350 degrees. Slice the tops of the garlic bulbs off so that every clove is exposed.

Place on a small square of foil (easy cleanup). Drizzle with olive oil.

Fold and twist the edges of the foil around the garlic bulbs to create a sealed bundle.

Place the bundle in a small baking dish and roast for about 60 minutes, until the garlic is golden brown and tender.

Remove from the oven and let cool.

Squeeze the garlic between your fingertips to release the cloves into a small dish.

Melt the butter in a heavy, large pot or large Dutch oven 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 broth; cover and simmer until the 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 creamy and smooth).

Add the heavy cream and bring to a simmer. Season with sea salt and freshly cracked black pepper to taste.

Divide the grated cheese among 4 bowls and ladle soup over.

Squeeze the juice of 1 lemon wedge into each bowl and serve. Enjoy!