Caramelized Onion Roasted Garlic Bisque #vegetarian #veggies

Caramelized Onion Roasted Garlic Bisque #vegetarian #veggies

Caramelized Onion Roasted Garlic Bisque: This is one of our most loved soups around my home. It's warm and encouraging, particularly on those virus winter evenings. It's rich and velvety. It's loaded up with veggies. It's genuinely light on calories for the flavor punch that it packs.

Presently, don't let "bisque" frighten you away; it's only an extravagant word for thick velvety soup made of puréed vegetables.

When you caramelize veggies it brings out such a large number of flavors. Nutty, simmered, complex flavors. Caramelized Onion Roasted Garlic Bisque sets aside a little effort to make, however very little dynamic working time. For the most part simply caramelizing the onions and broiling the garlic. At that point there's a little blender work. What's more, remember, the darker you cook the onions, the darker the soup will be, so don't hold back on the caramelizing step.

Also Try Our Recipe : Homemade Restaurant-Style Indian Garlic Naan

Caramelized Onion Roasted Garlic Bisque #vegetarian #veggies


  • 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


  1. Preheat oven to 350° F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

For more detail :

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