Sunday, March 3, 2013

Souper Sunday #10: Creamy Roasted Garlic, Caramelized Onion, and Bacon Soup

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Last night I attended something called the Vancouver International Wine Festival, so I'm actually really impressed with myself that I did anything today other than complain about my raging headache all day, let alone make this soup.


How was Winefest you ask?

Well, it was like Disneyland for adults.

A large room with 500 booths serving wine from all over the world.  I walked in the door and the first winery I laid eyes on was my favourite, Francis Ford Coppola.  I knew it was going to be a good night.

We traveled the world...California, France, New Zealand, Australia, California, B.C., France, B.C., California, Argentina...and then it becomes fuzzy from there for some reason.  I even got to try REAL champagne from Champagne, France, including the champagne that Queen Elizabeth serves at her palace.  Twice.

It was the perfect end to a very fun birthday week where I felt very spoiled.

Today was a little rough for The Hubby, me, and the friends that we went to Winefest with.  In retrospect, a visit to a pub before Winefest = probably unnecessary.  Upon further analysis of the evening, a trip to a bar after Winefest where glasses of sparking white were flowing and tequila shots were being poured = even more unnecessary.  A late night visit to the poutine restaurant at the bottom of our friends' apartment where we stayed last night = the best idea we ever had.

It was a great night!

So I was really surprised when I somehow mustered up the capability to A) visit the grocery store, and B) make not only this soup but also a delicious chicken dinner (recipe to be posted on the blog was yummy)!  

This soup comes from a cookbook that I have from the Best of Bridge series called Fan Fare, and there are some great recipes in this book.  I've always been a huge fan of the Best of Bridge cookbooks because I grew up eating food from these books because my mom was/is also a big fan.

The soup has a smooth, mellow flavour.  I found that in one bite I would really taste the roasted garlic, and then in the very next bite all of a sudden it's instead the caramelized onions or bacon that stuck out.  Even though there are three large onions in the soup, because they were pureed The Hubby still tried the soup, and liked it!  I'm still so unclear about his rules regarding onion consumption, but I'm glad this recipe passed the test.  It's going to be great soup to bring to work for my lunches this week.

Num num!

Creamy Roasted Garlic, Caramelized Onion, and Bacon Soup

Serves: 4 - 6


  • 3 large onions, thinly sliced
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • freshly ground pepper
  • 4 tsp. olive oil, divided
  • 1 head garlic
  • 4 slices bacon, chopped
  • 1 large Russet potato, peeled and diced
  • 1 bay leaf
  • 1/2 tsp. dried thyme
  • 4 to 5 cups chicken broth
  • 1/2 cup half-and-half cream or whole milk, warmed
  • 2 tbsp. dry sherry (optional)
  • fresh chives, sliced (for garnish)

Preheat oven to 375F.  Line 2 large rimmed baking sheets with foil.  Grease the foil.  In a large bowl, toss sliced onions with sugar, salt, pepper (to taste), and 3 teaspoons of olive oil.  Spread the onions onto the prepared baking sheets in a single layer.  Cut a thin slice off the top of the garlic head, exposing the tops of the garlic cloves, and drizzle with the remaining 1 teaspoon of olive oil.  Wrap the garlic head up in foil.  Push some of the onions aside from the corner of one of the baking sheets, and place the foil-wrapped garlic head on the baking sheet.  Pop into the oven, and roast the garlic and onions for about 25 minutes, stirring the onions and rotating the pans halfway through, until the onions are translucent and starting to brown and the garlic cloves are tender.  Squeeze the roasted garlic cloves out of their papery skin.

Meanwhile, in a large saucepan, saute the bacon over medium-high heat until crispy.

Drain fat.  Set aside two tablespoons of the cooked bacon to be used later as a garnish, leaving the remaining bacon in the saucepan.  Add the roasted onions and the cloves of roasted garlic to the saucepan, along with the diced potato, bay leaf, dried thyme, and 4 cups of chicken broth.  Bring the mixture to a boil, then immediately reduce the heat to low, cover partially with a lid, and simmer for 15 minutes or until the potato is tender.

Remove bay leaf.  Using an immersion blender (or a food processor or blender, working in batches, then returning to the pan), puree the mixture until smooth.

At this point if the soup is too thick for your liking, add the additional cup of broth.  Stir in the warmed cream or milk, and the sherry (if using).  Reheat over medium heat, stirring often, until piping hot.  Do not let boil or the cream/milk may curdle.  Adjust seasoning with salt and pepper, if desired.  Serve with the reserved bacon and sliced chives.  Enjoy!    

Adapted From:  Fan Fare! Best of Bridge Cookbook



  1. These soup look so delicious!! It is a little bit hard for me to understand the recept because I am not the best english speaker. But I copied the recept and I hope I can translate it right:)

  2. Thanks for the comment Jasmin! If you have any questions, just let me know! :)


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