Roasted Garlic Soup with Thyme Croutons

1. 1

   Coat the garlic with olive oil, salt and pepper and roast in a 350F oven till cloves are golden brown, about 45 minutes.

2. 2

   Once the garlic is roasted, cut the head in half, from side to side, exposing all the cloves.

3. 3

   Squeeze both halves into a bowl, discarding any skin.

4. 4

   Pick out any fiber from the skin.

5. 5

   Bring the roasted garlic, milk, cream and thyme to a simmer.

6. 6

   Allow simmering for 10 minutes.

7. 7

   Puree in a blender, then strain through a very fine mesh sieve.

8. 8

   Season with salt and pepper.

9. 9

   Serve with Thyme Croutons, and a light drizzle of Extra-virgin olive oil.

10. 10

    Croutons: Preheat the oven to 350F.

11. 11

    Remove the crust from the bread with a knife.

12. 12

    Cut the loaf into very small cubes.

13. 13

    Toss the cubes with a small amount of olive oil, fresh chopped thyme, salt and pepper.

14. 14

    Place the cubes on a tray and bake until golden brown, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.