Best 4 Roasted Onion Garlic Soup Recipes

ROASTED ONION & GARLIC SOUP

Steps:

• Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.

ROASTED MUSHROOM, ONION, AND GARLIC SOUP

Steps:

• Preheat oven to 450 degrees.
• In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
• Spread onto a baking sheet.
• Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
• Spread onto another baking sheet.
• Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
• In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
• Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
• Heat and simmer 15 minutes.

OVEN ROASTED GARLIC & ONION SOUP

Steps:

• 1. Place a rack in the middle position, and preheat the oven to 400f (200c).
• 2. Slice the tops off of the garlic heads.
• 3. Chef's Note: Many people like garlic, but in moderation. The interesting thing is that when you bake garlic, it destroys the compound that gives the garlic its strong taste and smell; making it much milder and sweeter. When you choose a head of garlic, make sure it is firm and dry, without any discolored patches.
• 4. Place the garlic heads and onions, cut side up on a parchment-lined baking sheet, and drizzle with the olive oil.
• 5. Turn the onions, cut side down, but leave the garlic cut side up.
• 6. Place into the preheated oven, and bake for 45 to 50 minutes. The garlic and onions should be nice and soft.
• 7. After they have cooled slightly, remove the garlic and the onions from their skins, and cut the onions in half. Essentially, you will have onion quarters.
• 8. Chef's Tip: The skins on the onions will come off easily, and then you can separate the baked onion layers. As for the garlic, you should be able to remove the individual cloves, and simply squeeze the flesh right out of its skin... It should pop right out.
• 9. Add the water and beef stock to a large pot, and then add in the potatoes, onions, garlic, thyme, and black pepper.
• 10. Cook for about twenty minutes, until the liquid begins to slightly thicken. Serve immediately.
• 11. Chef's Note: There is not a lot of extra spices added to this soup, and that's because we want the onions, and garlic to be the stars of the show.
• 12. Keep the faith, and keep cooking.

ROASTED ONION AND GARLIC SOUP

Steps:

• 1. Place the unpeeled onions and garlic bulb in a 15in. x 10in. x 1in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450 degrees for 50-60 minutes or until tender.
• 2. When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan.
• 3. Add the buttermilk, thyme, pepper and remaining broth, heat through. Garnish with cheese.
• 4. Makes 2 quarts