Roasted Garlic Chicken Soup



20 cloves garlic, unpeeled

2 tbsp olive oil

salt and pepper to taste

2 tbsp butter

1 medium onion, thinly sliced

12 cloves garlic, peeled

1/2 tsp dried thyme

4 cups chicken stock

1/2 cup whipping cream

1 ½ lbs cooked chicken thighs or breasts, cubed

salt and pepper to taste


1. Preheat oven to 350F and place unpeeled garlic cloves in a shallow baking dish. Add olive oil, salt and pepper and toss to coat.

2. Roast until garlic is golden brown, about 35 minutes.

3. Cool and squeeze out garlic with fingers into a small bowl.

4. In a large saucepan over medium heat, melt butter. Add onions and cook until translucent, about 6 minutes.

5. Add roasted garlic, additional garlic cloves, and thyme and cook 2 to 3 minutes, until fragrant.

6. Add chicken stock and bring to a simmer. Cook 20 minutes.

7. Puree using a blender or immersion blender. Stir in whipping cream and cooked chicken and season with salt and pepper.

8. Warm through and serve.