Roasted Garlic Soup with Thyme Croutons Recipe
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"Who doesn't like creamy roasted garlic soup? It's a little on the thin side, but it goes down much better that way."
Original recipe yield: 4 servings.
- Prep Time:
- 10 Minutes
- Cook Time:
- 50 Minutes
- Ready In:
- 1 Hour
- Servings:
- 4
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Roasted Garlic Soup with Thyme Croutons INGREDIENTS:
- 4 whole heads garlic
- 1 tablespoon olive oil
- 1 (8 ounce) loaf French bread, cubed
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
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- 3 cups milk
- 1 cup heavy cream
- 1 tablespoon chopped fresh thyme
- salt and pepper to taste
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Roasted Garlic Soup with Thyme Croutons DIRECTIONS:
- Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown.
- While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting.
- Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in.
- In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.
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