Roasted Garlic Soup

Preheat oven to 350 F. Cut the tops off of 2 of the heads of garlic. Place each in a “boat” of aluminum foil, drizzle with 1 tablespoon of olive oil each, and sprinkle with 1/8 teaspoon of salt and pepper. Wrap the foil around each head of garlic. Place on a baking sheet and roast for about 45 minutes. Your nose will tell you when the garlic is done.

Remove from the oven and set aside until cool. Once cool, squeeze all of the garlic from the papery skin and place the garlic in a bowl. Set aside.

In a large Dutch oven, heat 2 tablespoons olive oil. Add the onions and thyme and cook until both are fragrant, about 7-8 minutes. Add the roasted garlic and the raw garlic and cook for about 5 minutes. Add the stock, bring to a boil. Reduce heat, cover and simmer until the raw garlic is tender, about 20 minutes.

Remove soup from heat. I used an immersion blender to process the soup. You could also use a food processor or blender. Process until the whole cloves of garlic and the onions are blended well. Return to heat and add milk. Add salt and pepper to taste and heat until it’s at your desired temperature.

Serve with Parmesan cheese and a drizzle of olive oil.

Adapted from Bon Appetit via Epicurious.