Prep time
Total time
30 MIN
The roasted garlic broth gives this simple soup a rich and complex flavour in minutes. 



  1.  In a large saucepan, heat butter over medium heat. Add onion, celery, thyme, salt and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. 
  2. Add broth, scraping any brown bits from the bottom of the pan. Add squash and bay leaves; bring to a boil and reduce heat to maintain a simmer and cook until squash is tender, about 20 minutes.
  3. In skillet, heat oil over medium heat and cook sliced garlic until crisp and golden. Drain on paper-towel lined plate and set aside.
  4. Remove bay leaves and puree soup in a blender until smooth. Serve bisque garnished with garlic chips and chives. 

Recipe Made With

Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth

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