Ingredients
Scale
- 2 heads of garlic
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 cups vegetable broth (1 liter)
- 1 cup heavy cream (240 ml)
- 1 teaspoon fresh thyme, chopped
- Salt and pepper, to taste
- Fresh thyme sprigs, for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the tops off the garlic heads, drizzle with olive oil, and wrap in foil.
- Roast in the oven for 30-35 minutes until soft and caramelized.
- In a large pot, sauté the chopped onion in olive oil until translucent.
- Add the vegetable broth and roasted garlic cloves, and bring to a simmer.
- Blend the mixture until smooth using an immersion blender.
- Stir in the heavy cream and fresh thyme, and season with salt and pepper.
- Heat through, serve warm, and garnish with fresh thyme sprigs.
Notes
- For a lighter version, substitute heavy cream with coconut milk.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 65 mg
Keywords: creamy soup, roasted garlic, comfort food