You have to like, no, you have to love garlic to love this soup. And if you have never had roasted garlic before, throw an extra head in the oven so you can have one as a spread and test it out. This soup is a great excuse to use an immersion blender as well 🙂 This recipe is modified from the 2007 holiday issue of Cooking Light.
Let’s get started! Turn your oven to 400º and get out a dutch oven and a roasting pan (any baking dish will do really.) Whenever I roast vegetables, I line the pan with a double layer of foil. Fold it together where they meet to avoid any leaks. Makes cleanup so much easier.
While the oven is heating, get together your ingredients:
4 whole garlic heads
5-10 shallots (depending on size, try for about 3/4 lb)
olive oil, salt, pepper
Step Two (you’ll have plenty of time to prep the rest during step one)
2 medium onions coarsely chopped (about 2 cups)
1 cup dry white wine
3 cups low-sodium chicken broth
1 large baking potato, cubed (3/4 to 1 lb)
1 tsp chopped fresh thyme
1 cup 2% milk
Once your pan is lined with foil, remove the outer paper on the garlic, leaving the individual cloves unpeeled, and cut off the top of the head (so that the individual cloves slightly are exposed). Place in the roasting pan, drizzle with about a tablespoon of oil, and salt and pepper. Cover the pan with foil and place in the over for 20 minutes. Add the shallots to the pan (also unpeeled), drizzle with another tablespoon of oil, and salt and pepper. Cover again, and bake for another 25 minutes.
While your garlic & shallots are cooling, heat 1.5 tbsp oil in the dutch oven over medium heat. Add the chopped onion, cover and cook until lightly brown (stirring occasionally). While cooking, remove your garlic cloves from the wrap, and peel the shallots. Once the onions are light brown, add the garlic, onion, and wine to the pot. Reduce the heat to a simmer and leave uncovered while the wine reduces (~5 min.
Add all your step 3 ingredients to the pot, increasing the heat, and bring to a boil. Once boiling, reduce to a simmer again, and cover until the potato is tender (~15 min). If you have an immersion blender, this is your opportunity to take advantage and blend! Â Otherwise, allow the soup to cool a bit and then use your blender to puree smooth. Return to the pot and stir in the milk, cooking over medium heat for another 5 minutes.
Serve with some cheesy croutons and enjoy!
Serves: 4 Cost: ~$4/serving