SIMPLY ROASTED GARLIC AND ONION SOUP
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
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
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
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
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
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
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
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
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
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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