For more on garlic from this author, check out her story on Preserving Garlic.

Julie Laing has been blogging about cooking well at Twice As Tasty for more than five years. She published her first cookbook, “The Complete Guide to Pickling,” in 2020.

Roasted Garlic Soup




20 min


30 min


2 heads garlic

1 medium onion

2 T extra-virgin olive oil

1 T fresh or 1 t dried thyme

1/2 t salt

freshly ground black pepper to taste

6 cups vegetable stock

2 eggs

grated cheese to taste


  1. Preheat oven to 400°F.

  2. Wrap each whole head of garlic in foil. Bake for 15 to 25 minutes, until the papery skin begins to brown and the cloves are slightly soft. Let sit until cool enough to handle, then separate the cloves and unwrap or squeeze them from their skin. Set aside.

  3. Thinly slice the onion.

  4. In a large stockpot, heat olive oil over medium heat. Add the onion and cook for 10 minutes, until onion begins to brown. Stir in the garlic, thyme, salt, and pepper, and then pour in the stock. Raise the heat to bring the soup to a boil, then lower it to simmer for 15 minutes. Taste and adjust the seasoning as needed.

  5. Using an immersion or upright blender, blend the soup to your desired texture.

  6. Temper the eggs: In a small bowl, use a wire whisk to beat the eggs to a uniform color. Whisk three or four spoonfuls of hot soup into the eggs until the mixture is warm. Remove the soup from the heat, and add the eggs in a thin stream, stirring continually with the whisk as you pour.

  7. Sprinkle cheese to taste and serve immediately.

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