Roasted Garlic and Onion Soup

The ground here in Michigan is still covered with snow and my winter hermit self is loving the afternoons spent quietly in front of the computer with a hot cup of chai or decaf coffee. I can stay indoors (huge bonus to working from home in the winter!) and watch the snow swirl around in my backyard as I work.

During the last blast of cold and snow, I don’t think I left the house to even go outside for three or four days! I kind of felt bad for Todd, going out in below zero weather and snow blowing our drive at least once a day, sometimes twice, just so he could get to work.

Over the years I’ve learned to break away from canned soups as I continue to change my nutrition and keep my hormones in balance. Homemade soups have become my jam over the last couple of years. They really come in handy on these cold winter days and get rid of that “chilled to the bone” feeling.

Roasting the garlic and onion really bring out the flavor in this soup! As an added bonus it also makes your home smell amazing.

This roasted garlic and onion soup can also work great as a base for a main dish soup. Just throw in some chicken, rice, and veggies! (don’t forget to top with homemade croutons!). As is, it’s great as a side dish or sippable soup.

Print Recipe

5 from 1 vote

Roasted Garlic and Onion Soup

Great as a side dish or add meat and veggies for a main dish.

Prep Time5 mins

Cook Time1 hr 10 mins

Total Time1 hr 15 mins

Course: Soups and Stews

Cuisine: American

Keyword: blended soup

Servings: 4 servings

Calories: 212kcal

Author: Donielle

Ingredients

• 2 heads garlic cloves peeled
• 2 onions large (white or yellow)
• 2 Tbso butter melted
• 1/2 cup cream
• 4 cups chicken broth
• 1/2 tsp dried sage
• 1/2 tsp dried thyme
• 1 1/2 tsp balsamic vinegar
• 1 tsp salt to taste
• 1/4 tsp pepper to taste

Instructions

• Preheat oven to 350 degrees.
• Place whole, peeled garlic cloves, and coarsely chopped onion in a pan - cover with melted butter and stir. Roast for approximately one hour, stirring occasionally until caramelized.
• On stovetop, heat chicken broth and add roasted garlic and onion.
• Using an immersion blender, puree the soup. (you can also transfer the soup in small batches to a blender or food processor but be careful of hot liquids)
• Add the sage, thyme, and balsamic vinegar, let simmer for 10 minutes.
• Add salt and pepper to taste.
• Remove from heat and stir in the cream, serve.

This soup also freezes well, and since it’s a pureed soup, works great in a mug or insulated thermos if you need to bring it to work.

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Donielle Baker

owner and editor of Natural Fertility and Wellness at Natural Fertility and Wellness

I believe women can learn how to heal their bodies & balance their hormones through natural methods. An advocate for natural health, I have a passion for nourishing/real food nutrition and natural living. My personal background includes both infertility and miscarriage and I started Natural Fertility and Wellness in 2008 in order to share all of the information I found helpful in my journey to heal from PCOS and overcome infertility.

@donielle

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