Roast onion soup

Roast onion soup


  1. Place the onions on a roasting tray with the bulbs of garlic, the herbs and olive oil, then cook them in a moderate oven for 45 minutes to an hour until soft and squidgy.
  2. Leave to cool, then scoop out the insides and place into a pan, add 2 pints of vegetable stock and blend until smooth. Season with salt and pepper to taste.
  3. Heat gently, season with salt and pepper and serve.

Recipe from

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Make up batch of this creamy roast onion soup to freeze


6 medium white onions
2 bulbs garlic
2 sprigs rosemary
Salt and pepper
120ml olive oil
2 pts vegetable stock


Time: 15 mins
Serves: 4
Nutrition: n/a