Prep 10 mins
Cook 35 mins
An easy, warming soup that IS comfort food!
- 3 tablespoons butter
- 2 -3 cups chopped onions
- 3⁄4 cup peeled garlic (about 30)
- 2 tablespoons all-purpose flour
- 3 (14 1/2 ounce) cans low sodium chicken broth
- 1 cup half-and-half
- 1⁄2 cup dry sherry
- 1 teaspoon dried thyme
- 1 small bay leaf
- 3 slices bread, torn into pieces (I use whatever I have leftover. French Bread and Focaccia both work wonderfully)
- Melt butter in large pot over medium heat.
- Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
- Add flour; stir 2 minutes.
- Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
- Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
- Discard bay leaf.
- Working in batches, puree soup with bread in blender until smooth.
- Return to pot.
- Season with salt and pepper.
- Rewarm soup over medium heat; serve.
This was one of the best soups I have ever tasted! Rave reviews from all my guests and it was easy to make. (Longest part was peeling all that garlic!) Fabulous!
Fantastic soup, both my Husband and I are fans. Great way to use up extra garlic, and yes, smash method is the way to go! Froze leftovers for a quick and tasty meal later. Will definitely make again.
Yummo! Very easy, quick soup. I added a leek I had in the fridge. Found that 2 heads of garlic was about right. I calculated the broth at 5.5 cups and that seemed about right. Blended it all together in the pot with the good ol' submersible blender.