Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

ROASTED ONION AND GARLIC SOUP

Serves: 4
If they like it, it serves 4 otherwise  - thinking face emoji
Preparation time: 40 minutes
Cooking time: 30 minutes
Totaltime: 1 hour 10 minutes

Ingredients

  • 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
    croutons

Preparation

  • 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.
Have you tried the recipe?

Roasted onion and garlic soup

Add Comment

* Required information
1000
What is the fifth month of the year?

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library -

The latest

France Complete E-cookbook

USA Complete E-cookbook

pizza Complete E-cookbook

summer Complete E-cookbook

breakfast Complete E-cookbook

dinner Complete E-cookbook