"I have never found a recipe with extreme garlic that I truly did not love, one can never have enough garlic. You may consider sleeping alone after eating this soup LOL! Since the garlic needs time to roast, this is not really a weeknight soup. From Bon Appétit, this serves four"

Original is 4 servings

Metric US

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Step by Step Method

Step 1

Preheat the oven to 375°F.

Step 2

Place the 26 garlic cloves in small glass baking dish or pie pan. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover the dish tightly with foil and bake until garlic is golden brown and tender, about 40 minutes. Set aside until cool enough to handle, and then squeeze garlic between fingertips to release the cloves into a bowl.

Step 3

Melt the butter in a large saucepan or small Dutch oven (I used a 3 qt. pot) over medium-high heat. Add the onions and thyme and cook until onions are translucent, about 6 minutes. Stir in the roasted garlic cloves, and the 18 raw garlic cloves; cook 3 minutes. Add the chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Use an immersion blender or regular blender to puree the soup until smooth. Return soup to saucepan (if using a regular blender), add the cream, and bring to simmer. Season with salt and pepper to taste.