Roasted Garlic Soup Recipe: Creamy & Delicious!

Ingredients

• 4 bulbs garlic
• 0.25 cup olive oil
• 6 tablespoons unsalted butter
• 4 leeks, chopped
• 1 onion, chopped
• 6 tablespoons all-purpose flour
• 4 cups chicken broth
• 0.33 cup dry sherry
• 1 cup heavy whipping cream
• 1 tablespoon lemon juice, or to taste
• salt to taste
• 0.25 teaspoon freshly ground white pepper
• 2 tablespoons chopped fresh chives

Instructions

1. Preheat oven and prepare the garlic: Cut off the top 1/4 inch of each garlic head, place in a baking dish, and drizzle with olive oil. Roast at 350°F (175°C) for about 1 hour, until golden and softened. Let cool, then squeeze out the roasted garlic cloves. Chop the roasted garlic.
2. Sauté aromatics: In a large saucepan over medium heat, melt butter or margarine. Add the chopped garlic, leeks, and onion. Sauté for approximately 8 minutes, or until the onion becomes translucent. Add flour and cook for 10 minutes, stirring occasionally. Gradually stir in hot broth and sherry. Simmer for 20 minutes, stirring occasionally, then let cool slightly.
3. Blend until smooth: Carefully puree the soup in batches using a blender or food processor until completely smooth.
4. Finish and serve: Return the pureed soup to the saucepan. Stir in cream and simmer for about 10 minutes, until slightly thickened. Add lemon juice to taste, then season with salt and white pepper. Ladle into bowls and garnish with fresh chives before serving.

Nutrition

• Calories: 728 kcal
• Fat Content: 55 g
• Fiber Content: 4 g
• Sugar Content: 6 g
• Sodium Content: 937 mg
• Protein Content: 13 g
• Cholesterol Content: 127 mg
• Carbohydrate Content: 49 g
• Saturated Fat Content: 27 g
• Unsaturated Fat Content: 0 g