Low Fat Roasted Onion Garlic Soup Recipes

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ROASTED ONION & GARLIC SOUP



Roasted Onion & Garlic Soup image

When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

6 medium sweet onions
1 whole garlic bulb
3 cups reduced-sodium chicken broth, divided
1/2 cup buttermilk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/2 cup shredded Swiss cheese

Steps:

  • Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

LOW-FAT ROASTED ONION-GARLIC SOUP



Low-Fat Roasted Onion-Garlic Soup image

Make and share this Low-Fat Roasted Onion-Garlic Soup recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

3 Spanish onions, cut in 1/2 lengthwise then thinly sliced
3 large shallots, cut in half
1 head garlic, cloves separated, peeled and cut in half (large)
2 teaspoons olive oil
4 cups chicken broth
1/4 cup brandy
1 tablespoon fresh thyme, chopped, or 1 tsp. dried thyme leaves
1/4 cup parmesan cheese, freshly grated

Steps:

  • Set oven rack at lowest level, preheat to 450 degrees.
  • Combine onions, shallots, garlic and oil in large shallow roasting pan. Roast for 20 to 30 minutes, stirring every 5 minutes, or until onions are golden brown.
  • Remove from oven and pour in 1 cup of chicken broth. Stir liquid in pan, scraping the bottom to loosen and dissolve caramelized bits.
  • Transfer the onion mixture to a soup pot and add brandy, thyme and remaining broth. Bring to a boil, reduce heat to low and simmer, covered, for 30 minutes.
  • Season to taste with salt and pepper.
  • Serve topped with Parmesan and perhaps some toasted French bread

Nutrition Facts : Calories 193.6, Fat 5.6, SaturatedFat 1.8, Cholesterol 5.5, Sodium 850.1, Carbohydrate 16.5, Fiber 1.8, Sugar 4.4, Protein 9.6

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

SIMPLY ROASTED GARLIC AND ONION SOUP



Simply Roasted Garlic and Onion Soup image

Make and share this Simply Roasted Garlic and Onion Soup recipe from Food.com.

Provided by Recipe Reader

Categories     Onions

Time 2h30m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 11

4 -6 large red onions, quartered (3 1/2 pounds)
1 cup garlic clove, peeled (2 large heads)
2 shallots, peeled (about 1/3 cup)
2 tablespoons olive oil
1 -2 tablespoon seasoning salt (or Emeril's Essence)
6 cups chicken stock
2 teaspoons sage (fresh)
2 teaspoons thyme (fresh)
3/4 teaspoon salt
2 teaspoons balsamic vinegar
1/2 cup cream

Steps:

  • Preheat oven to 400 degrees.
  • Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, and toss to coat. Roast until well browned, about 1 1/2 hours.
  • Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
  • Transfer the mixture to a blender and puree until smooth, about 2 minutes.
  • Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.

Nutrition Facts : Calories 199.3, Fat 10.3, SaturatedFat 4, Cholesterol 22, Sodium 486.3, Carbohydrate 21, Fiber 1.5, Sugar 6.2, Protein 6.8

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