Souper Saturday!!! 2021 A to Z Challenge April 10, 2021 I is for Italian Roasted Garlic Soup!!

Italian Roasted Garlic Soup  Serves 6

INGREDIENTS

4 whole heads of garlic

1 1⁄2 tablespoons olive oil

1 cup chopped yellow onion

2 stalks celery, chopped

3 1⁄2 cups chicken stock or 3 1/2 cups broth

1 (15 ounce) can cannellini beans or (15 ounce) can white beans, drained, rinsed and drained again

1⁄2 teaspoon dried basil

3⁄4 teaspoon salt, fresh ground black pepper, 1 bay leaf

1⁄2 cup half-and-half (I used fat free 1/2 & 1/2) or 1/2 cup milk (I used fat free 1/2 & 1/2)

freshly grated parmesan cheese, for topping, plus chopped fresh parsley, also for topping

DIRECTIONS: Preheat oven to 350°.

Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.

Slice 1/4" off the top of each garlic head.

Place the heads, cut side up, in a lightly sprayed or oiled baking dish.

Drizzle 1/2 teaspoons oil over each head.

Bake, uncovered, until golden, about 1 hour.

Cool slightly then press the whole head with your hand all at once to release the garlic pulp.

Place the pulp in a bowl and set aside.

In a large soup pot over medium heat, warm the remaining oil.

Add onion and celery and saute until tender, about 5 minutes.

Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.

Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.

Remove bay leaf and discard.

In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.

Return to pot and stir in half-and-half.

Simmer until flavors are blended, about 5 minutes.

Ladle into bowls and sprinkle with Parmesan cheese and parsley. Enjoy!