Roasted onion and garlic soup

  • Time cooking time: 30 minutes
  • Yield Serves 4


    3 large onions, sliced
    8 large garlic cloves, peeled
    2 teaspoons olive oil
    2 tablespoons olive oil
    5 cups vegetable broth
    3 fresh thyme sprigs or 1 1/2 teaspoons dried
    3/4 cup russet potato, peeled and diced


    Preheat oven to 325 degrees. Mix onions, garlic cloves and 2 teaspoons olive oil in a baking pan.
    Roast until garlic and onions are tender, about 30 minutes for garlic. Cool. Squeeze garlic out of skin and mash.
    Heat remaining 2 tablespoons olive oil in heavy large saucepan over medium heat. Add onions and sauté 10 minutes. Stir in garlic.
    Add 5 cups vegetable broth and thyme, bring to a boil. Reduce heat and simmer 15 minutes.
    Add diced potato and simmer until tender, about 15 minutes. Cool mixture slightly. Discard thyme sprigs.
    Puree soup in batches in a blender. Return soup to saucepan. Bring to simmer, thinning with more broth, if desired. Season to taste with salt and pepper. Ladle soup into bowls, sprinkle with croutons and serve.
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