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.
Roasted Garlic and Onion Soup
- 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
- 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.
We love roasted garlic and use it a lot of ways. I bet this soup could be easily thickened & poured over meats or potatoes 🙂
Mmmmmm! Now I want to make that for dinner!