So far it’s been a pretty mild winter.  I hope I’m not speaking too soon.  Especially because we are moving in seven days.  SEVEN DAYS, people.  I’m busy at work, we’ve barely been home, and I’m not done packing.  What kind of baker can pack her mixer and whisks and pot holders?  Help me, I’m begging.

I just don’t love moving.  After the U-Haul is returned, the boxes are unpacked, and a bottle of merlot is opened, I’ll be better, I promise.  But right now, I’m feeling a bit over the edge and the only thing that’s keeping me sane is garlic.

Yes, garlic.  Garlic in soup.  Sweet roasted garlic all pureed up with some onions and broth and thyme.  It’s a sweet escape from all this crazy moving business. Plus it makes my torn up house smell dreamy.  And it makes living out of boxes a teensy bit more bearable.

PrintPrint Recipe

Roasted Garlic Soup

Yield: 6 servings

Prep Time: 45 minutes

Cook Time: 25 minutes

rich, creamy soup, full of sweet garlic flavor.

Ingredients:

2 heads of garlic
2 Tbs. olive oil
Salt and pepper

2 Tbs. olive oil
2 cups yellow onions, sliced into half rings
2 tsp. fresh thyme, chopped
2 heads of garlic, cloves peeled and left whole
4 cups chicken (or veggie) stock
1/2 cup 2% milk
1/4 tsp. salt
1/4 tsp. pepper
1/4 cup Parmesan cheese
Olive oil for drizzling

Directions:

Preheat oven to 350 degrees. 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. Wrap the foil around the 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 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 and 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.

Serve with Parmesan cheese and a drizzle of olive oil.

Adapted from Bon Appetit via Epicurious