California Dreamin': Creamy Roasted Garlic Soup
Details
A hug in a bowl, straight from the Golden State's garlic heartland.
Ingredients
Instructions
Roast the Garlic
Preheat your oven to 350°F (175°C). Cut the top quarter-inch off the heads of garlic to expose the cloves, place them on a sheet of foil, and drizzle with olive oil. Wrap the foil around the garlic and bake until the cloves are tender and golden brown, which should take about 45 minutes. Once cooled enough to handle, squeeze the soft, roasted garlic cloves out of their skins and set them aside.
Sauté the Aromatics
In a large, heavy-bottomed saucepan or pot, melt the butter over medium-high heat. Add the sliced onions and fresh thyme, and cook, stirring occasionally, until the onions are soft and translucent, about 6 minutes. Add the reserved roasted garlic and the 18 minced raw garlic cloves to the pot and cook for another 2-3 minutes until fragrant.
Simmer the Soup
Pour in the broth, stir everything together, and bring the soup to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes to allow the flavors to meld together and the raw garlic to become tender.
Blend and Finish
Carefully puree the soup until smooth using an immersion blender directly in the pot, or by transferring it in batches to a stand blender. Return the puréed soup to the saucepan. Stir in the heavy cream and grated Parmesan cheese. Heat the soup gently over low heat, stirring until the cheese is melted and everything is well-combined and hot, but do not let it boil. Season with salt and pepper to your liking.
Serve
Ladle the creamy garlic soup into four bowls. If desired, serve each bowl with a fresh lemon wedge to squeeze over the top or with a splash of dry sherry for an extra dimension of flavor. Garnish with extra shaved Parmesan or fresh thyme leaves.
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