Roasted Garlic Soup - Slender Kitchen
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Roasted Garlic Soup

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121
Calories 
21g
Carbs 
2g
Fat 
6g
Protein 
3
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

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.

Prep Time

Roasted Garlic Soup

3
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 26 U garlic cloves (unpeeled)
  • 2 tsp olive oil, divided
  • 2 U onions, sliced into half rings
  • 2 tsp fresh thyme, chopped
  • 16 U garlic cloves, peeled and whole
  • 4 cups vegetable broth or chicken broth
  • 1/2 cup nonfat plain Greek yogurt (or low fat milk)
  • salt and pepper to taste

Nutritional Facts

Serving Size: 
1.25 cups (339g)
Amount Per Serving
Calories 121
Calories from Fat 22
% Daily Value *
Total Fat 2g
4%
Saturated Fat 0g
2%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 959mg
42%
Total Carbohydrate 21g
7%
Dietary Fiber 2g
7%
Sugars 6g
Protein 6g

Directions

  1. Preheat your oven to 350 degrees. Place the 26 unpeeled garlic cloves in a baking dish and add 1 tsp. 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.
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Notes

Optional for serving:
Lemon wedges
Parmesan cheese (add 1 PP or 35 calories per 1 tbsp)

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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