Stave off winter's chill with this warm and comforting roasted garlic soup. Roast garlic, onions, leeks, and green onions in the oven, then purée them and add broth and cream.
The Runaway Spoon
Winter is all about soup. I could eat a nice, steaming bowl of warming soup every day in the chilly months. A cup of summer tomato soup from the freezer for lunch with a simple sandwich, a hearty bowl with chunky bread and a good salad for dinner, even a little mug of leftover as an afternoon snack.
And this roasted garlic version is particularly comforting. It’s the perfect soup when you are chilled by the winter wind. I find I can make this without too much effort and have it on hand to get me through the coldest of days.
Mellow roasted garlic is brilliantly set off by its allium cousins – leeks, onion and green onion add depth and dimension. And this soup can handle any manner of toppers. Simple croutons, crispy bacon, a swirl of olive oil, a dollop of crème fraiche, a sprinkling of herbs; let your imagination run.
Roasted Garlic Soup
I take no issue at using the peeled garlic available at many stores. Just make sure it is as fresh as possible.
25 peeled cloves of garlic, from about 2 heads
2 medium leeks, white parts only
1 small white onion
3 large green onions, white and lightest green part only
7 cups of chicken broth
1 cup heavy cream
Salt to taste
Preheat the oven to 350 degrees F.
Place the garlic in a large, oven-proof Dutch oven (about 5 quarts). Slice the leeks in half, rinse them under running water, cut into chunks and add to the pot. Cut the onion into chunks and add to the pot, then cut the green onions into pieces. Salt them lightly, then pour in 2 cups of chicken broth and stir.