Don't judge. I was trying to efficiently use up remaining bulk garlic and create a recipe for a "Meatless Monday" meal for tomorrow. It all works fabulously together and is very tasty indeed. Even though there are 2 cups of garlic cloves in this soup, the roasting sweetens and mellows the flavor. It's not overpowering, but the old rule of thumb still applies...make sure your sweetie has some too. Wink Wink!
Roasted Garlic Beer Soup
Yield: 9 cups (4 to 6 servings)Cooking time: 2 Hours
Ingredients2 c garlic cloves (plus additional for garnish, optional)
3 T olive oil, divided
2 medium onions, medium dice
6 T all-purpose flour
1.5 t salt
1 t pepper
2 12 oz. beers (Killian’s Red was used in testing)
2 c whole milk
1 c plain yogurt
- Place garlic in a baking dish with 1 T of the olive oil, cover and roast in a 300 degree oven for 1.5 hours.
- Meanwhile place the remaining 2 T of olive oil in a heated pan, add onions and cook on low stirring until just beginning to caramelize.
- Add the flour, salt and pepper stirring to combine and continue to cook for 2 minutes.
- Add beer, stir and continue to cook until it begins to boil.
- Turn down the heat, add milk and garlic and continue stirring until heated through. Turn off.
- Process the soup safely in batches with a blender or a Vitamix. Return to pan.
- Remove a cup of soup and mix with the yogurt returning to pan and stir until thoroughly combined.
- Check seasoning and adjust if needed.
- Heat soup on low until it reaches serving temperature. Ladle portions into bowls and garnish if desired.