Italian Roasted Garlic Soup

For garlic lovers! Adapted from 'The Big Book of Soups & Stews' by Maryana Vollstedt

• Ready In: 2 hrs
• Serves: 6

Ingredients

• 4  whole heads of garlic
• 1 1⁄2 tablespoons olive oil
• 1  cup  chopped yellow onion
• 2  stalks celery, chopped
• 3 1⁄2 cups  chicken stock or 3 1⁄2 cups broth
• 1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, rinsed and drained again
• 1⁄2 teaspoon dried basil
• 3⁄4 teaspoon salt
•  fresh ground black pepper
• 1  bay leaf
• 1⁄2 cup half-and-half (I used fat free 1/2 & 1/2) or 1⁄2 cup milk (I used fat free 1/2 & 1/2)
•  freshly grated parmesan cheese, for topping
•  chopped fresh parsley, for topping

Directions

1. Preheat oven to 350°.
2. Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
3. Slice 1/4" off the top of each garlic head.
4. Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
5. Drizzle 1/2 teaspoons oil over each head.
6. Bake, uncovered, until golden, about 1 hour.
7. Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
8. Place the pulp in a bowl and set aside.
9. In a large soup pot over medium heat, warm the remaining oil.
10. Add onion and celery and saute until tender, about 5 minutes.
11. Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
12. Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
13. Remove bay leaf and discard.
14. In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
15. Return to pot and stir in half-and-half.
16. Simmer until flavors are blended, about 5 minutes.
17. Ladle into bowls and sprinkle with Parmesan cheese and parsley.