Simply Roasted Garlic And Onion Soup Recipes

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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

GARLIC AND ONION SOUP



Garlic and Onion Soup image

Categories     Soup/Stew     Garlic     Onion     Quick & Easy     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 10

3 tablespoons butter
2 cups chopped onions
3/4 cup peeled garlic cloves (about 30)
2 tablespoons all purpose flour
3 14 1/2-ounce cans low-salt chicken broth
1 cup half and half
1/2 cup dry Sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices old-fashioned white bread, torn into pieces

Steps:

  • Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

ROASTED RED ONION AND GARLIC SOUP



Roasted Red Onion and Garlic Soup image

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

Provided by Mouse1967

Categories     Onions

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 8

4 -6 large red onions, peeled, hairy root end cut off and quartered
1 head garlic, peeled
2 tablespoons olive oil
3 cups chicken broth
1/2 cup heavy cream
salt
pepper
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 425°F.
  • Toss onion & garlic with olive oil in roasting pan ( make sure they fit comfortably, not too much space in between or else they'll burn).
  • Roast for 1 1/2 hours, stirring every 15 minutes. Onions should be evenly carmelized.
  • Put roasting pan on top of stove at Medium heat, pour in 2 cups of broth. Scrape bottom of pan to remove any bits.
  • Transfer to blender, working in batches, puree about 1 minute. Then put finished batch in new pot with remaining broth.
  • Add cream, salt and pepper to taste, and balsamic vinegar.

Nutrition Facts : Calories 276.5, Fat 19, SaturatedFat 8.1, Cholesterol 40.8, Sodium 590.9, Carbohydrate 21.6, Fiber 2.4, Sugar 7.1, Protein 6.6

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

ROASTED GARLIC POTATO SOUP



Roasted Garlic Potato Soup image

Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings.

Number Of Ingredients 10

1 whole garlic bulb
1-1/2 teaspoons plus 2 tablespoons butter, divided
2 pounds potatoes (about 6 medium), peeled and cubed
2 medium onions, quartered
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
6 cups vegetable broth, divided
4-1/2 teaspoons all-purpose flour
1/2 cup milk

Steps:

  • Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.

Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.

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