Roasted Garlic Soup
Servings 4
Equipment
- Small Baking Dish
- Large pot or Large Dutch Oven
- Immersion Blender or Blender
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
Instructions
- Preheat the oven to 350 degrees.
- 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 (for easy cleanup). Drizzle with olive oil.
- Fold and twist the edges of the foil around the garlic bulbs, creating 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 roasted garlic between your fingertips to release the cloves into a small dish.
- Melt the butter in a heavy, large pot 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 the garlic is very tender, about 45 minutes.
- Using an immersion blender, blend until smooth and creamy. Or work in batches; purée the 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!