Low Fat Roasted Onion Garlic Soup Recipes

LOW-FAT ROASTED ONION-GARLIC SOUP

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

ONION-GARLIC SOUP

Steps:

• Melt butter in large pot over medium heat.
• Add onions and garlic; cover and 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.

GARLIC AND ONION SOUP

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 GARLIC BUTTERNUT SOUP

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,

SIMPLY ROASTED GARLIC AND ONION SOUP

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.