Baked Garlic and Onion Cream Soup

Total Time
1hr 50mins
Prep 20 mins
Cook 1 hr 30 mins

A full flavored, rich soup that makes an elegant first course.

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
  3. Sprinkle with thyme, pepper and salt. Dot with butter.
  4. Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
  5. Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
  6. Gradually add the remaining stock and the cream.
  7. Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
  8. Do no allow the soup to boil. Sprinkle with parsley and serve.


Most Helpful

This recipe was just okay for us. I thought the soup was a bit bland and this is after adding additional fresh thyme, extra black pepper, garlic salt, red pepper flakes, and a bit of fresh rosemary. I used fat free half and half, maybe that's why we thought it was bland? I'm glad I tried this recipe, (it was super easy to make) but it's probably one I wouldn't make again.

zaar junkie November 16, 2009

Nice soup and a good change from traditional french onion soup! I used only 1 head of garlic, and added 1 peeled and diced potato to additional stock and boiled it. Then I poured in the oven-onion-broth mixture to the potato broth pan and pureed it all with my stick blender. After adjusting the seasonings and adding half and half, i did decide to add about 1 tsp of wocstershire sauce. I will make this again. Thanks for the recipe!

Wendyla in Cali November 03, 2009

Excellent flavor. I bet it would be good as a base for potato chunks, clams, and/or corn because of the rich savory flavor. Made with Fat Free Half and Half.

KelBel March 12, 2006

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