Roasted Garlic Soup
Yields: 4 servings
- 5 heads of garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 medium onions, sliced (about 2 generous cups)
- 2 teaspoons chopped fresh thyme, or ½ teaspoon dried
- 4 cups chicken or vegetable broth
- ½ cup oat milk
- ½ cup finely grated Parmesan cheese
- 3 large russet potato, not peeled, cut into large chunks (optional)
- ¼ tsp ground nutmeg
- 2 tbsp lemon juice
- salt and pepper to taste
For the roasted garlic
- Remove the outer, layers of the garlic skin exposing the inner garlic cloves.
- Cut the top ¼ to ½ inch off the top of the garlic head. This needs to be deep enough to expose the majority of the garlic cloves. If cloves on the edge of the head are too small to be cut this way, remove them and reserve for another purpose.
- Coat liberally with oil, and then wrap heads in tinfoil.
- Bake at 400F for an hour
- Remove from oven, and wait until tin foil is cool enough to handle.
- Unwrap tinfoil, and remove garlic from skin. At this point, it should be well roasted and will squeeze out from the skin.
For the Soup
- Melt butter in a pot.
- Add onions to the pot, stirring to coat in the melted butter. Cover the onions and cook until caramelized.
- Once caramelized, add roasted garlic, broth, and potatoes.
- Simmer until potatoes are tender.
- Blend soup using an immersion blender (or other suitable blender) until smooth.
- Add milk, nutmeg, Parmesan, and lemon juice. Bring the soup back up to temperature and allow to simmer and slightly thicken.
- Add salt and pepper to taste.