Recipes

What could be better than roasted garlic soup? Creamy, hearty, and delicious with just the right balance of garlic and onions. Although you may need to save this soup for a night when you are not interacting with too many people or trying to stave off a vampire. It is simple and extremely inexpensive to make and can be customized with just about any type of roasted veggies or protein – I made mine with mushrooms but any veggie would work and I bet it would be great with some roasted chicken.  Inspired by Joy the Baker.  Oh and don’t be scared by the garlic – it’s great.

Roasted Garlic Soup
Servings: 4 servings
Serving Size:  1 and 1/4 cup
Nutritional Info: 103.2 calories, 2.8 g of fat, 15.9 g of carbohydrates, 1.5 g of fiber, 4.3 g of protein, 3 P+

Ingredients
For the Roasted Garlic:
26 garlic cloves (unpeeled)
1 tsp olive oil
salt and pepper
For the Soup:
1 tsp olive oil
2 medium yellow onions, sliced into half rings
2 teaspoons fresh thyme, chopped
15 to 18 garlic cloves, peeled and whole
4 cups of chicken or vegetable stock
1/2 cup Greek yogurt or low fat milk
salt and pepper to taste
Optional
Lemon wedges
Parmesan cheese (add 1 point per 1 tbsp)

Instructions

1.  Preheat your oven to 350 degrees.  Place the 26 unpeeled garlic cloves in a baking dish and add olive oil, salt, and pepper.  Toss to coat.  Cover the dish with tinfoil and bake for 45 minutes until brown and roasted. Once they cool, push or peel them out of the skin and place on the side with the raw garlic.

2.  In a large soup pan, add 1 tsp olive oil over medium heat and add the onions and cooking spray if needed.  Saute for about 7 minutes until they begin to become translucent.  Add the thyme, salt, and pepper and saute for an additional 5-7 minutes until the thyme becomes very fragrant.  Add the roasted and raw garlic and cook for 3- more minutes.  Be careful not to burn it.

3.  Add 4 cups of chicken or vegetable broth and simmer for 25 minutes until the garlic is completely tender.  Let cool until safe enough to add to a blender and puree.

4.  Return to the stove and stir in the milk.  Serve with your favorite roasted veggies, lemon, and parmesan cheese.