Description
A rustic and creamy soup featuring mellow roasted garlic, fresh thyme, and a touch of heavy cream for a luxurious finish.
Ingredients
Scale
- 2 whole heads of garlic
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
- 2 tbsp olive oil
Instructions
- Preheat oven to 400F. Cut the tops off garlic heads, drizzle with oil, wrap in foil, and roast for 40 minutes.
- Sauté diced onion in butter over medium heat until translucent.
- Squeeze roasted garlic cloves into the pot and add fresh thyme. Stir for 2 minutes.
- Pour in vegetable broth and simmer on low for 15 minutes.
- Puree the soup using an immersion blender until completely smooth.
- Stir in heavy cream and season with salt and pepper. Heat through gently without boiling.