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Garlic Soup

Prep Time:

10 - 20 minutes

Cook Time:

20-30 minutes

Serves:

4 to 6

Level:

Intermediate

About the Recipe

Ingredients

1 to 2 heads of Garlic (15 cloves)


3 tbsp Olive Oil, divided


2 tbsp Unsalted Butter


2 cups Yellow Onion, thinly sliced


2 tsp chopped Fresh Thyme


4 cups Chicken Broth


1 cup Heavy Whipping Cream


½ tsp ground black pepper


½ tsp ground red pepper


Garnish: Extra Virgin Olive Oil; ground black pepper, fresh thyme

Preparation

Step 1

Preheat oven 350°. Prepare pan with foil.


Step 2

Cut 1/4 " off top end of the garlic, keeping cloves intact. Place garlic, cut side up, on a Sheed of foil. Drizzle with 2 Tbsp olive oil and wrap in foil.


Step 3

Bake until soft, 40-45 mins. Let Cool completely. Squeeze pulp into a small bowl and mash with a fork.


Step 4

In a Medium saucepan, heat butter and remaining 1 Tbsp oil over medium heat. Add onion, shallot and thyme, stirring frequently, until onions are translucent, about 8 minutes. Add reserved garlic pulp; cook, stirring frequently, until tender, about 3 mins.


Step 5

Add Broth; increase heat to med.-high and bring to a boil.


Step 6

Reduce heat to medium; cover and simmer for 15-20 minutes, stirring occasionally. Remove from heat and let cool for at least 30 minutes.


Step 7

In a container of a blender, pulse mixture in batches until smooth. Return soup to pan to heat through. Add cream, sprinkle with salt, black pepper and red pepper.


Step 8

Ladle into bowl, garnish with oil, pepper and thyme, if desired.


Step 9

Cover remaining soup, refrigerate for up to 1 week.

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