Real Recipes From Real Home Cooks ®

oven roasted garlic & onion soup

a recipe by
Andy Anderson !
Wichita, KS

This is an excellent soup to serve on a cold Winter’s eve, or just about anytime you want good hearty soup. We’ll bake the onions, and the garlic in the oven to help bring out their earthy flavors, and then finish up with some good beef stock. This recipe calls for three heads of garlic… NOT three cloves of garlic. While that may seem like a lot of garlic, it isn’t; but we’ll talk more about that in the recipe. The nice thing about this recipe is that if you have all the ingredients, you can be eating soup in under 90 minutes. So, what are you waiting for… let’s get cooking.

serves 6
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For oven roasted garlic & onion soup

  • 3 md
    garlic heads, unpeeled
  • 8 sm
    yellow onions, unpeeled and cut in half
  • 3 Tbsp
    olive oil, extra virgin
  • 2 c
    filtered water
  • 4 c
    beef stock, check out my recipe:
  • 3 md
    potatoes, golden variety, peeled, and diced
  • 2 Tbsp
    fresh thyme, or one-tablespoon dried
  • freshly ground black pepper, or to taste

How To Make oven roasted garlic & onion soup

  • 1
    Place a rack in the middle position, and preheat the oven to 400f (200c).
  • 2
    Slice the tops off of the garlic heads.
  • 3
    Chef’s Note: Many people like garlic, but in moderation. The interesting thing is that when you bake garlic, it destroys the compound that gives the garlic its strong taste and smell; making it much milder and sweeter. When you choose a head of garlic, make sure it is firm and dry, without any discolored patches.
  • 4
    Place the garlic heads and onions, cut side up on a parchment-lined baking sheet, and drizzle with the olive oil.
  • 5
    Turn the onions, cut side down, but leave the garlic cut side up.
  • 6
    Place into the preheated oven, and bake for 45 to 50 minutes. The garlic and onions should be nice and soft.
  • 7
    After they have cooled slightly, remove the garlic and the onions from their skins, and cut the onions in half. Essentially, you will have onion quarters.
  • 8
    Chef's Tip: The skins on the onions will come off easily, and then you can separate the baked onion layers. As for the garlic, you should be able to remove the individual cloves, and simply squeeze the flesh right out of its skin… It should pop right out.
  • 9
    Add the water and beef stock to a large pot, and then add in the potatoes, onions, garlic, thyme, and black pepper.
  • 10
    Cook for about twenty minutes, until the liquid begins to slightly thicken. Serve immediately.
  • 11
    Chef's Note: There is not a lot of extra spices added to this soup, and that's because we want the onions, and garlic to be the stars of the show.
  • 12
    Keep the faith, and keep cooking.