This Caramelized Onion Roasted Garlic Bisque (aka soup) is one of our favorite soups around my house. It’s warm and comforting, especially on those cold winter nights.
Looking for other great comfort food? Try my Vegetarian Pot Pie. You’ll love it!
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Rich and creamy soup
It’s fairly light on calories for the flavor punch that it packs. It’s full flavored, just delicious with all those onions and roasted garlic and leeks.
Bisque means soup
Now, don’t let the word “bisque” scare you off; it’s just a fancy word for thick creamy soup made of puréed vegetables.
Caramelize those veggies
When you caramelize veggies it brings out so many flavors. Nutty, roasted, complex flavors.
Caramelized Onion Roasted Garlic Bisque takes a little time to make, but not much active working time. Mostly just caramelizing the onions and roasting the garlic.
Then there’s a little blender work. And don’t forget, the darker you cook the onions, the darker the soup will be, so don’t skimp on the caramelizing step.
How to use leftovers?
I’ve used the leftovers as a sauce for pasta, adding in some toasted pine nuts and corn.
I’ve used the sauce as gravy over mashed potatoes or chicken (for the husband).
And, I’ve always been pleased with how delicious and versatile it is.
Milk of choice
Feel free to use whatever milk you prefer, from whole dairy milk to lower fat dairy to plant-based milks.
For the soup in the pictures here I used whole milk, but will often use 1% milk.
The color of the soup will be darker if you use a lighter-fat milk.
I think refrigerated carton almond or cashew milk would be a good plant-based milk to use in this for its neutral flavor.
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Do you like garlic?
Here are some other recipes you will love!
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Caramelized Onion Roasted Garlic Soup Recipe
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