Roasted Onion And Garlic Soup – Bon Appetit

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Servings: 4 Difficulty: Advanced
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A velvety, caramelized soup with deep roasted flavors and creamy texture
Roasted Onion and Garlic Soup - Bon Appetit recipe image
Roasted Onion and Garlic Soup - Bon Appetit recipe image
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Roasted Onion And Garlic Soup – Bon Appetit

Author: chefs-mate Cooking Method: , , , , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 3002.1

Description

This rich and comforting roasted onion and garlic soup transforms humble ingredients into a luxurious meal. Whole onions and garlic cloves are slow-roasted until deeply caramelized, developing a sweet, savory complexity that forms the soul of the dish. Simmered with fresh thyme and tender russet potatoes, the mixture is blended into a silky-smooth puree. Its an ideal choice for chilly evenings or as a hearty starter to a larger feast. The earthy notes of roasted alliums pair beautifully with a sprinkle of crispy croutons on top. Simple yet sophisticated, this vegan-friendly soup delivers maximum flavor with minimal fuss, making it a standout choice for weeknight dinners or casual entertaining.

Ingredients

Directions

  1. Preheat the oven to 325F (165C).
  2. Place the whole unpeeled onions and unpeeled garlic cloves in a baking pan.
  3. Drizzle with 2 teaspoons of olive oil and toss to coat evenly.
  4. Roast until the garlic is tender (about 30 minutes) and the onions are soft and caramelized (about 1 1/2 hours).
  5. Remove from oven and allow to cool until safe to handle.
  6. Squeeze the roasted garlic cloves out of their skins and mash them lightly.
  7. Peel the roasted onions and slice them roughly.
  8. Heat the remaining 2 tablespoons of olive oil in a heavy large saucepan over medium heat.
  9. Add the sliced roasted onions and saut for 15 minutes, stirring occasionally.
  10. Stir in the mashed roasted garlic.
  11. Add the vegetable broth and fresh thyme sprigs; bring the mixture to a boil.
  12. Reduce heat and simmer for 15 minutes.
  13. Add the diced russet potato and simmer until tender, about 15 minutes.
  14. Remove from heat and let the soup cool slightly.
  15. Discard the thyme sprigs.
  16. Puree the soup in batches in a food processor or blender until smooth.
  17. Return the pureed soup to the saucepan.
  18. Bring to a gentle simmer, adding more broth if desired to reach your preferred consistency.
  19. Season to taste with salt and pepper.
  20. Ladle the hot soup into bowls, sprinkle with croutons, and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 3002.1kcal
% Daily Value *
Total Fat 303.6g468%
Saturated Fat 45.5g228%
Cholesterol 0.0mg0%
Sodium 37.0mg2%
Total Carbohydrate 73.0g25%
Dietary Fiber 5.5g22%
Sugars 5.2g
Protein 13.6g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup can be prepared 1 day ahead. Cover and refrigerate. When ready to serve, return to saucepan and reheat gently, thinning with additional broth if necessary.

Variation: For a richer texture, you can stir in a splash of non-dairy cream or coconut milk after blending.

Tip: Ensure the soup is cooled slightly before blending to prevent splattering and to avoid damaging your blender. Use a tamper if available to help push ingredients down.

Ingredient Note: Russet potatoes provide a creamy starchiness that helps thicken the soup naturally. You can substitute with Yukon Gold potatoes for a slightly different flavor profile.

Keywords: roasted onion soup, garlic soup, vegan soup, comfort food, caramelized onion, roasted garlic, thyme soup, potato soup, vegetable broth, blended soup, winter soup, easy dinner, healthy soup, homemade soup, onion puree, garlic puree, croutons, simmered soup, plant based, hearty soup
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