Cut the heads of garlic in half across the cloves but do not peel them.
Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish. Cover with an oven-safe lid or baking sheet.
Roast in oven for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown.
While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt, and pepper and saute for 2 minutes.
Let garlic cloves cool slightly, then carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy. Add peeled garlic cloves to the onion mixture in the pot.
Using a stainless steel immersion blender, carefully blend the soup until smooth.
Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl. Serve warm.
Keeps for 4-5 days in the refrigerator.
Roasted Garlic Make-Ahead Option:
Double or triple the number of garlic heads, roast according to instructions, and remove cloves from skin. Mash cloves and freeze in a silicone ice cube tray or wrapped in parchment paper packets. Keeps for 10-12 months in freezer.
CoursesLunch or Dinner
Serving Size1 cup
Amount Per Serving
% Daily Value
Total Fat20 g
Saturated Fat12 g
Total Carbohydrates10.5 g
Dietary Fiber2.7 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Wellness Mama® at https://wellnessmama.com/35668/garlic-soup/