This Caramelized Onion Roasted Garlic Bisque is one of our favorite soups around my house. It’s warm and comforting, especially on those cold winter nights.
Looking for other great comfort food? Try my Vegetarian Pot Pie. You’ll love it!
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
If you have any questions about how to make this recipe, or if you try it, please come back and leave a comment below letting us know how it goes.
This soup is rich and creamy. It’s filled with veggies.
It’s fairly light on calories for the flavor punch that it packs. It’s full flavored, just delicious with all those onions and roasted garlic and leeks.
Bisque means soup
Now, don’t let the word “bisque” scare you off; it’s just a fancy word for thick creamy soup made of puréed vegetables.
Caramelize those veggies
When you caramelize veggies it brings out so many flavors. Nutty, roasted, complex flavors.
Caramelized Onion Roasted Garlic Bisque takes a little time to make, but not much active working time. Mostly just caramelizing the onions and roasting the garlic.
Then there’s a little blender work. And don’t forget, the darker you cook the onions, the darker the soup will be, so don’t skimp on the caramelizing step.
How to use leftovers?
I’ve used the leftovers as a sauce for pasta, adding in some toasted pine nuts and corn.
I’ve used the sauce as gravy over mashed potatoes or chicken (for the husband).
And, I’ve always been pleased with how delicious and versatile it is.
Milk of choice
Feel free to use whatever milk you prefer, from whole dairy milk to lower fat dairy to plant-based milks.
For the soup in the pictures here I used whole milk, but will often use 1% milk.
The color of the soup will be darker if you use a lighter-fat milk.
I think refrigerated carton almond or cashew milk would be a good plant-based milk to use in this for its neutral flavor.
This Caramelized Onion Roasted Garlic Bisque pin has been pinned more than 121,000 times!
Wow that’s a lot!
Hop over and pin it too! While you’re there check out all the people who have tried it and loved it!
I’m testing Pinterest’s new pincodes.
The circle image you see below is their pincode for my Life Currents Recipes board.
If you open the camera within your Pinterest app on your phone and aim it at the circle, it’ll take you to my board. So, as long as Pinterest supports this technology, it should work. I also made it so you can simply click the image to get the the board.
Do you like garlic?
How about soup?
Here are some other recipes you will love!
Click on the picture to get to the recipe:
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
And find my shop on Amazon for recommendations on cool tools
Kitchen tools you may need for this recipe
Caramelized Onion Roasted Garlic Bisque Recipe:
Caramelized Onion Roasted Garlic Bisque
- 1 large whole garlic head
- 1 ½ tablespoons olive oil divided use
- 9 cups about 4 large thinly sliced sweet onions
- 2 ½ cups about 2 medium sliced leeks
- 1 teaspoon salt divided use
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1/3 cup dry white wine
- 4 cups vegetable broth
- 2 cups milk
- Fresh thyme leaves for garnish
- Freshly ground black pepper for garnish
- Preheat oven to 350° F.
- Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub 1 ½ teaspoons oil on garlic head, and wrap it in foil. Bake for 1 hour; let cool 10 minutes. Separate cloves, and peel the skin off of the cloves. Place the garlic cloves in a small dish and set aside.
- While the garlic roasts, heat remaining 1 tablespoon oil in a large saucepan over medium heat. Add onion and leek, and cook 30 minutes, stirring often. Add a small amount of water if the onion starts to cook too fast. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes or until onion is dark and golden in color, stirring occasionally, adding a small amount of water if the onion starts to cook too fast.
- Stir the flour into the onion mixture and cook 1 minute. Add wine and broth, and bring to a boil. Reduce heat, and simmer 30 minutes.
- Place the roasted garlic in the bowl of a blender, add the remaining ½ teaspoon salt and cooked onion mixture, and process until smooth. This may need to be done in two batches depending on the size of your blender.
- Pour the blended onion mixture back to the large saucepan, and add milk; simmer 8 minutes or until thoroughly heated. Garnish with fresh thyme leaves and ground black pepper if desired.
Adapted from Cooking Light