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Roasted Garlic and Gruyere Soup

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Roasted Garlic and Gruyere Soup

Author Notes

This is NOT on your diet. However, this soup would be great as a small first course. —nannydeb

  • Serves
    2
Ingredients

  • 2

    garlic bulbs, this will be to your taste as to how much you want to add to the soup


  • 1 teaspoon

    olive oil


  • 2 tablespoons

    butter


  • 1/4 cup

    onion, sliced thin


  • 2 tablespoons

    flour


  • 1/2 cup

    chicken broth


  • 1/2 cup

    milk


  • 1/2 cup

    heavy cream


  • 3/4 cup

    Gruyere cheeese, grated


  • 1/2 teaspoon

    salt


  • 1/4 teaspoon

    white pepper


  • 1 tablespoon

    cooking sherry


  • 1 teaspoon

    fresh thyme, minced

Directions
  1. Preheat the oven to 400 degrees.
  2. Chop the tops off of two garlic bulbs and drizzle with olive oil. Wrap them in foil and roast for 35-40 minutes or until the garlic is soft enough to squeeze out of the bulbs. Set aside.
  3. In a soup pot, saute the onion in butter until very soft.
  4. Add flour and cook and stir 2 minutes.
  5. Squeeze the garlic into the pot with the onions.
  6. Whisk in the chicken stock, then milk, then cream.
  7. Simmer until thickened, about 3 minutes, stirring constantly.
  8. Gradually add the grated cheese. Stir until melted.
  9. Add salt, white pepper, sherry and thyme.
  10. Serve with some good crusty bread.

Former restaurant manager (and waitress, bartender, etc). I love food: eating, trying new recipes, shopping for it, talking/emailing about it, etc. My foodie friend and pen pal got me interested in recipe contests and also turned me on to food52 and now I’m obsessed!

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