Roasted Garlic and Onion Soup Roasted Garlic and Onion Soup

Author: Canadian Living

It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: December 2009


Parmesan Croutons:
Roasted Garlic:


Parmesan Croutons: In bowl, toss together bread, cheese, oil, salt and pepper; spread on parchment paper–lined baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until golden and crisp, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)

Roasted Garlic: Trim tops off garlic to expose cloves. Place on square of foil and drizzle with oil; seal package. Roast in 325°F (160°C) oven until tender, about 70 minutes. Let cool enough to handle; squeeze out cloves into bowl.

In large saucepan or Dutch oven, melt butter over medium-low heat; cook onions, salt and pepper, stirring occasionally, until onions are very soft and golden, about 20 minutes. Add 3 cups (750 mL) water, potatoes, broth, wine, thyme and roasted garlic; bring to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.

Remove thyme sprigs. Using immersion blender or in batches in blender, purée soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)

Return to clean saucepan; heat through over medium heat, stirring occasionally. Ladle into bowls; sprinkle with Parmesan croutons.

Nutritional facts Per serving: about

  • Sodium 320 mg
  • Protein 4 g
  • Calories 138.0
  • Total fat 7 g
  • Potassium 211 mg
  • Cholesterol 9 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g


  • Iron 4.0
  • Folate 5.0
  • Calcium 6.0
  • Vitamin A 3.0
  • Vitamin C 8.0
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Roasted Garlic and Onion Soup