Roasted Onion and Garlic Soup

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Roasted Onion and Garlic Soup

 

3 large onions, unpeeled

8 large garlic cloves, unpeeled

2 teaspoons plus 2 tablespoons olive oil

5 cups vegetable broth

3 fresh thyme sprigs

3/4 cup diced peeled russet potatoes

croutons

 

Preheat oven to 325 degrees.

Mix whole onions, garlic cloves and 2 teaspoons olive oil in baking pan. Roast

until onions and garlic are tender, about 30 minutes for garlic and 1 1/2 hours

for onions. Cool. Squeeze garlic out of skin and mash. Peel onions and slice.

Heat remaining 2 tablespoons olive in heavy large 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 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.

Return soup to saucepan. Bring to simmer, thinning with more broth, if desired.

Season to taste with salt and pepper. Sprinkle with croutons and serve.

Makes 4 servings.

 

 

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