Roasted Garlic Soup

Roasted Garlic Soup 

4  whole heads of garlic             

3 tablespoons olive oil                         

6 tablespoons unsalted butter                         

2 medium onions, chopped                           

Salt and pepper                        

2 tablespoons chopped fresh thyme                         

1/4 cup all-purpose flour     

8 cups low-sodium chicken broth         
1 cup heavy cream, warmed                   
2 tablespoons chopped fresh parsley                     

 How to Make It                

 Step 1

 Preheat oven to 375°F; line a small baking sheet with foil.
 Use a sharp knife to cut about 1/4 inch off top of each
 garlic head. Place garlic cut side up on baking sheet and
 drizzle olive oil over heads. Roast garlic until softened,
 about 45 minutes. Allow to cool slightly. When cool enough
 to handle, squeeze soft cooked pulp from each clove into a
 small bowl. (You should have about 1/2 cup soft garlic pulp.)

Step 2
 Melt butter in a large pot over medium-high heat. Add onions
 and 1 tsp. each salt and pepper and cook, stirring often,
 until onions have softened, about 4 minutes. Stir in thyme
 and reserved garlic. Sprinkle in flour. Cook for about 1
 minute, stirring, to incorporate flour. Pour in chicken
 broth, increase heat to high and bring to a boil. Boil
 rapidly, stirring often, until slightly thickened about 10  minutes.

Step 3

 Working in batches, puree soup in a food processor or
 blender. Return to pot and bring to a simmer over medium
 heat. Add cream, season with salt and pepper and sprinkle
 with parsley.
 Prep Time                     

                      15 Mins                     

               Cook Time                                 
             1 Hour                               
           Yield                             
         Serves 8