Description

A soul-warming Rustic French Roasted Garlic Soup with Caramelized Onions, combining rich, deep flavors in a comforting bowl perfect for chilly days. This elegant yet simple appetizer features roasted garlic, slowly caramelized onions, fragrant thyme, and smooth creaminess, making it a perfect start to any meal or a cozy snack.

Ingredients

Scale

For the Soup

2 whole Garlic Heads, roasted for depth of flavor
2 medium Onions, caramelized for natural sweetness
2 tablespoons Olive Oil, essential for sautéing
2 tablespoons Butter, for richness; can use plant-based butter as substitute
1 teaspoon Thyme, fresh or dried for herbal note; fresh parsley can replace
1 leaf Bay Leaf, adds complex flavor
4 cups Vegetable Broth, base for the soup
1 cup Milk or Cream, for creaminess; oat milk can be used for a vegan option
Salt and Pepper to taste, essential seasoning
Optional additions: White wine, Parmesan rind, nutmeg (as desired)

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Instructions

Roast Garlic: Preheat your oven to 375°F (190°C). Slice off the tops of the garlic heads, drizzle them with olive oil, then wrap in foil. Roast in the oven for 35-40 minutes until the cloves are golden and tender, developing a rich depth of flavor.
Caramelize Onions: Heat olive oil and butter in a pot over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply golden and caramelized, about 15-20 minutes. This process brings out their natural sweetness and richness.
Combine Ingredients: Add the roasted garlic cloves (squeezed out of the skins) to the caramelized onions along with thyme, bay leaf, salt, and pepper. Mix well to combine the flavors before moving to the next step.
Add Broth and Simmer: Pour in the vegetable broth and raise the heat to bring the soup to a gentle boil. Then reduce heat to a simmer and cook uncovered for 15-20 minutes, allowing the flavors to meld beautifully.
Blend Soup: Remove the bay leaf, then use a blender to puree the soup to your preferred consistency—smooth or slightly chunky. Return to the pot and stir in the milk or cream. Gently heat the soup without boiling, to warm through and incorporate creaminess.
Serve: Ladle the hot soup into bowls. Garnish with freshly cracked black pepper and chopped parsley. Serve alongside crusty bread for a satisfying meal or appetizer.

Notes

Allow flavors to develop by letting leftovers sit for a day before reheating for enhanced depth.
Store soup in an airtight container in the refrigerator for up to 3 days.
Freeze soup without dairy (milk/cream) for up to 3 months; add cream when reheating fresh portions.
For a vegan version, substitute butter with plant-based alternative and use oat milk instead of dairy cream.
Optional: Add a splash of white wine during onion caramelization for extra complexity.