Creamy Roasted Garlic and Onion Soup
Warm, rich, and irresistibly comforting, this Creamy Roasted Garlic and Onion Soup is a cozy bowl of pure flavor. Slow-roasted garlic and caramelized onions create a deep, savory base that’s blended into a silky, creamy texture with every spoonful.
Ingredients
- 3 large onions, sliced
- 2 whole garlic bulbs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
- Optional garnish: fresh chives or parsley
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the tops off the garlic bulbs to expose the cloves.
- Place garlic bulbs and sliced onions on a baking sheet.
- Drizzle with olive oil and season lightly with salt and pepper.
- Roast for 35–40 minutes until garlic is soft and onions are golden and caramelized.
- Remove from the oven and allow to cool slightly.
- Squeeze roasted garlic cloves out of their skins.
- Melt butter in a large pot over medium heat.
- Add roasted onions and garlic to the pot and stir gently.
- Pour in the broth and add dried thyme.
- Simmer for 10–15 minutes to allow flavors to blend.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Stir in heavy cream and gently reheat without boiling.
- Taste and adjust seasoning before serving.