Description
A warm and comforting soup bursting with flavor from roasted garlic and caramelized onions, perfect for cozy dinners or as an impressive starter.
Ingredients
Scale
- 3 whole heads of garlic, roasted
- 1 tablespoon olive oil
- 2 medium yellow onions, diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk or heavy cream (or plant-based milk)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Crusty bread or toasted baguette slices (for serving)
Instructions
- Preheat your oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes. Allow to cool before squeezing the soft cloves out.
- In a large pot, heat olive oil over medium heat. Add diced onions and cook until golden and caramelized, about 15–20 minutes.
- Add the roasted garlic, thyme, bay leaf, salt, and pepper to the pot. Pour in the broth and bring to a gentle boil. Reduce heat and let simmer for 15–20 minutes.
- Remove the bay leaf and blend the soup with an immersion blender or standard blender to your desired consistency (optional).
- Stir in choice of milk or cream and warm gently without boiling. Taste and adjust seasoning if needed.
- Ladle the soup into bowls, garnish with chopped parsley and cracked black pepper. Serve hot with crusty bread or toasted baguette slices.
Notes
For a thicker soup, blend more or add a potato when sautéing the onions. Add more roasted garlic for a deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 10mg