
Roasted Garlic Soup with Thyme Croutons
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Description
Who doesn't like creamy roasted garlic soup? It's a little on the thin side, but it goes down much better that way.
Ingredients
- 4 whole heads garlic
- 1 tablespoon olive oil
- 1 (8 ounce) loaf French bread, cubed
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
- 2. While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
- 3. Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
- 4. In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.
Nutrition Facts
serving: 4 servings
calories: 634.8 kcal
carbohydrates: 61 g
protein: 17.5 g
saturated fat: 17.7 g
cholesterol: 96.2 mg
sodium: 476 mg
fiber: 2.7 g
sugar: 10.6 g