Lowfatroastedoniongarlicsoup Recipes

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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

ITALIAN ROASTED GARLIC SOUP



Italian Roasted Garlic Soup image

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

Provided by Hey Jude

Categories     Vegetable

Time 2h

Yield 6 serving(s)

Number Of Ingredients 13

4 whole heads of garlic
1 1/2 tablespoons olive oil
1 cup chopped yellow onion
2 stalks celery, chopped
3 1/2 cups chicken stock or 3 1/2 cups broth
1 (15 ounce) can cannellini beans or 1 (15 ounce) can white beans, drained, rinsed and drained again
1/2 teaspoon dried basil
3/4 teaspoon salt
fresh ground black pepper
1 bay leaf
1/2 cup half-and-half (I used fat free 1/2 & 1/2) or 1/2 cup milk (I used fat free 1/2 & 1/2)
freshly grated parmesan cheese, for topping
chopped fresh parsley, for topping

Steps:

  • Preheat oven to 350°.
  • Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
  • Slice 1/4" off the top of each garlic head.
  • Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
  • Drizzle 1/2 teaspoons oil over each head.
  • Bake, uncovered, until golden, about 1 hour.
  • Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
  • Place the pulp in a bowl and set aside.
  • In a large soup pot over medium heat, warm the remaining oil.
  • Add onion and celery and saute until tender, about 5 minutes.
  • Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
  • Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
  • Remove bay leaf and discard.
  • In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
  • Return to pot and stir in half-and-half.
  • Simmer until flavors are blended, about 5 minutes.
  • Ladle into bowls and sprinkle with Parmesan cheese and parsley.

Nutrition Facts : Calories 248, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 518.4, Carbohydrate 33.3, Fiber 5.5, Sugar 4.1, Protein 12.6

ONION-GARLIC SOUP



Onion-Garlic Soup image

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

Provided by skat5762

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
2 -3 cups chopped onions
3/4 cup peeled garlic (about 30)
2 tablespoons all-purpose flour
3 (14 1/2 ounce) cans low sodium chicken broth
1 cup half-and-half
1/2 cup dry sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices bread, torn into pieces (I use whatever I have leftover. French Bread and Focaccia both work wonderfully)

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.

Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5

MEXICAN ROASTED GARLIC SOUP



Mexican Roasted Garlic Soup image

Based on a recipe by Rick Bayless. We love garlic, so this is a favorite in our household. We usually double the recipe and have the leftovers later in the week. The flavor of the soup is even better after a day or two.

Provided by sharadara

Categories     Mexican

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup olive oil
1 head garlic, peeled, chopped
5 cups chicken broth
4 slices firm bread
1 avocado, 1/2 in. cubes
3 ounces queso fresco, 1/2 in. cubes
1 large tomatoes, 1/2 in. cubes
2 eggs, lightly beaten
4 canned chipotle chiles in adobo, seeded and thinly sliced

Steps:

  • In a small pot, heat olive oil over medium-low and add garlic. When the oil begins lightly simmering (like champagne), lower the heat and cook for 15 minutes. Do not fry the garlic. By the end of cooking it should be soft and still white, not browned and crispy.
  • Pour the oil and garlic through a mesh strainer, over a bowl. Lightly press the garlic with the back of a spoon to remove some of the excess oil.
  • Transfer the garlic into a large saucepan and add the chicken broth. Cover and simmer over medium-low heat for 30 minutes.
  • Set the garlic oil aside - this is good stuff! 3 tbsp of it will be used for the croutons, the rest can be refrigerated and used for dipping french bread, salad dressings, pasta sauces, etc.
  • Preheat the oven to 325 degrees. Cut the bread into 1/4 to 1/2 inch dices. Lay the diced bread on a baking sheet and toast in the oven for 15 minutes. Sprinkle 3 tbsp of the garlic olive oil over the croutons, toss them to spread the oil evenly, and toast for 5 minutes more, until golden brown.
  • When the soup has simmered for 30 minutes, turn the heat to low, and slowly pour in the beaten eggs, while stirring the soup.
  • Divide the queso fresco, avocado, and tomato between 4 bowls. Ladle the soup on top.
  • Let your guests add chipotle strips and croutons to taste.

Nutrition Facts : Calories 500.9, Fat 39.5, SaturatedFat 6.3, Cholesterol 105.8, Sodium 1168.1, Carbohydrate 25, Fiber 4.8, Sugar 3.8, Protein 13.5

CREAMY ROASTED GARLIC SOUP



Creamy Roasted Garlic Soup image

After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

4 heads garlic (unpeeled)
1/4 cup olive oil
6 tablespoons butter
1 leek, chopped
1 onion, diced
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup heavy cream
lemon juice, to taste
salt
white pepper, to taste
4 slices French baguettes, toasted
4 slices provolone cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
  • Drizzle oil over garlic heads.
  • Bake until golden, about one hour.
  • Cool slightly.
  • Press individual garlic cloves between thumb and finger to release garlic oils.
  • Melt butter in heavy large saucepan over medium heat.
  • Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
  • Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
  • Stir in hot stock and sherry.
  • Simmer 20 minutes, stirring occasionally, then cool slightly.
  • Puree soup in batches in blender or processor.
  • Return the soup to the saucepan.
  • Add cream and simmer until thickened, about ten minutes.
  • Add lemon juice to taste.
  • Season with salt and white pepper.
  • Place one slice of toast in bottom of bowl.
  • Ladle soup into bowls.
  • Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

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