Caramelized Onion Roasted Garlic Bisque

square crop of a bowl of soup being served with a ladle.

4.85 from 109 votes

Caramelized Onion Roasted Garlic Bisque

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. It's rich and creamy. It's filled with veggies. It's fairly light on calories for the flavor punch that it packs.

Course Soup

Cuisine American

Keyword bisque, garlic, onion

Prep Time 30

Cook Time 2 38

Total Time 3 8

Servings servings

Calories 209kcal

Author Debi

Ingredients

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 light green and white parts only
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

Instructions

Preheat oven to 350° F.
Remove papery outer skin from the garlic head (do not peel or separate the cloves). Rub ½ tablespoon 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.
1 large whole garlic head, 1 ½ tablespoons olive oil
While the garlic roasts, heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion and leek, and cook uncovered 30 minutes, stirring often. Add ½ teaspoon salt and thyme. Cook an additional 30 minutes, uncovered, 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, and scraping up any brown bits off the bottom of the pot.
1 ½ tablespoons olive oil, 9 cups about 4 large thinly sliced sweet onions, 2 ½ cups about 2 medium sliced leeks, 1 teaspoon salt, 1 teaspoon dried thyme
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.
2 tablespoons all-purpose flour, 1/3 cup dry white wine, 4 cups vegetable broth
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.
2 cups milk, Fresh thyme leaves for garnish, Freshly ground black pepper for garnish

Notes

Adapted from Cooking Light

Nutrition