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Roasted Onion and Garlic Soup Recipe

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This recipe for Roasted Onion and Garlic Soup, by , is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Wednesday, August 31, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 large onions (unpeeled)
8 large garlic cloves (unpeeled)
2 t. plus 2 T. olive oil
5 c. (or more) canned vegetable broth
3 thyme sprigs or 1 1/2 t. dried
3/4 c. diced russet potato (about 4 oz.)
Croutons

Directions:
Directions:
1. Preheat oven to 325 degrees. Mix whole onions, garlic cloves and 2 t. olive oil in baking pan. Roast until garlic and onions are tender, about 30 minutes for garlic and 1 1/2 hours for onions. Cool. Squeeze garlic out of skins and mash. Peel onions and slice.
2. Heat remaining 2 T. olive oil in heavy saucepan over medium heat. Add onions and saute 15 minutes. Stir in garlic. Add 5 cups vegetable broth and thyme. Bring to boil. Reduce heat to simmer 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 processor.
3. Cover and refrigerate until ready to use. Reheat soup with additional vegetable broth if soup seems too thick. Season to taste with salt and pepper. Serve with croutons. Serves 4.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
Half a day
Personal Notes:
Personal Notes:
I have never understood why anyone would make 4 servings of soup - particularly when it takes a half day! I always at least double and sometimes triple this recipe. The soup freezes very well. Although there is no cream in it, this soup has a creamy texture and robust yet mild flavor.

 

 

 

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