What could be possibly be better than a big bowl of soup with crusty bread on a snowed in winter night! Here is a light yet creamy soup with roasted garlic and onions. Infused with thyme and chives, it makes a perfect winter soup.
2 large sized garlic heads (use 4 if they are medium sized)
4 tbsp extra virgin olive oil
3 tbsp butter, unsalted
2 large onions, chopped
1 large potato, peeled and chopped into small pieces (1/2″ cubes)
1 tbsp crushed red pepper
6 cups vegetable stock
2 tbsp fresh lemon juice
1 cup half and half
1/3 cup heavy cream
1/2 tsp salt
2 sprigs of fresh thyme, strip the leaves from the stem and rough chop the leaves
3 tbsp chives, finely chopped
Preheat oven to 375F.
Cut off the tail end of the garlic to expose the bottom of all the garlic cloves. Place them in a baking tray, drizzle 2 tbsps of extra virgin olive oil over them and bake in oven for 45 minutes- one hour. Remove from oven and let it cool. Once cool enough to handle, gently squeeze the garlic into a bowl and it should separate from the skin very easily. Mash together and set aside.
Heat a soup pot and add the remaining 2 tbsp extra virgin olive oil with the 3 tbsp butter. Add the chopped onions and saute over medium heat for ten minutes until onions are golden brown. Add the potatoes and crushed red peppers and cook for another 5 minutes.
Add the roasted garlic, the vegetable stock, lemon juice and salt. Mix well, bring to a boil and cover the soup pot. Simmer over medium-low heat for 30 minutes until the potatoes are tender.
Add the half and half, cream, chopped chives and fresh thyme leaves. Heat through for 10 minutes and serve warm with your favorite bread.