Garlic Soup

(from kylerhea’s recipe box)

VICTORIA magazine, May/June 2017


Serves 4 people

Categories: Garlic, July2018, Soups


  • 1-2 heads of garlic (15 cloves)
  • 3 Tbs olive oil, divided
  • 2 Tbs unsalted butter
  • 2 cups thinly sliced onions
  • 1 shallot, sliced thin
  • 2 tsp chopped fresh thyme
  • 4 cups chicken broth
  • 1 cup heavy whipping cream
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/8 tsp ground red pepper
  • Garnish::: Extra virgin olive oil, black pepper, fresh thyme


  1. . Preheat oven to 350 . Spray a small baking pan with cooking spray.

  2. . Cut 1/4" off top end of garlic, cut-side up, on foil. Drizzle with 2 Tbs olive oil. and wrap garlic in foil. Bake until soft, 40-45 minutes. Let cool completely.

  3. . Squeeze pulp into a small bowl, and mash with a fork.

  4. . In a medium saucepan, melt butter in remaining 1 Tbs olive oil over medium heat. Add onion, shallot, and thyme. Cook, stirring often, until onions are translucent, about 8 minutes. Add reserved garlic pulp. Cook, stirring often, until tender, about 3 minutes.

  5. . Add broth. Increase heat to medium-high. Bring mixture to a boil. Reduce heat to medium; cover, and simmer, stirring occasionally, for 15-20 minutes. Remove from heat, and let cool for at least 30 minutes.

  6. . Using the work container of a blender, pulse mixture in batches until smooth. Return soup to pan to heat through. Add cream. Season with salt, black pepper, and red pepper. Garnish with olive oil, black pepper, and thyme, if desired. Store, covered in refrigerator for up to 1 week.

Email to a friend | Print this recipe | Back