Roasted Garlic Soup

ROASTED GARLIC SOUP
Ingredients:

6 large Whole Heads Garlic

1 Tbsp Olive Oil

2 Tsp Salt, Divided

1 ½ Tsp Pepper, Divided

6 Tbsp Butter

¾ Cup Flour

4 Cups Chicken Broth

2 Cups Water

1 Tbsp Italian Seasoning

Preheat oven 375.

Cut tops off garlic heads just to expose bulbs and remove any excess papery skins. Place on large foil sheet and drizzle tops with 1 tbsp olive oil and ½ tsp salt and ½ tsp pepper. Close foil around them leaving space between tops and the foil. Place on baking sheet and place in oven. Roast until soft and fragrant, about 1 hour 15 min. Remove, cool and squeeze our garlic into a bowl.

In large soup pot (preferably cast iron) over medium-high heat, melt butter, add garlic and cook about 5 minutes. Add flour and cook until dark golden roux is achieved, approximately an additional 5 minutes, stirring frequently. Add 1 cup of chicken stock, mix well and repeat until all stock is added. Repeat with water. Add Italian seasoning, remaining salt and pepper and stir to combine well. Bring to simmer and cook 15 minutes. Adjust seasoning if necessary.