Roasted Onion & Garlic Soup Recipe

2 1 1
Roasted Onion & Garlic Soup Recipe
Roasted Onion & Garlic Soup Recipe photo by Taste of Home
Publisher Photo

Roasted Onion & Garlic Soup Recipe

Read Reviews
2 1 1
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Cook: 10 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 1 hour Cook: 10 min.

Ingredients

  • 6 medium sweet onions
  • 1 whole garlic bulb
  • 3 cups reduced-sodium chicken broth, divided
  • 1/2 cup buttermilk
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup shredded Swiss cheese

Directions

Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. x 1-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. Yield: 8 servings (2 quarts).
Originally published as Roasted Onion & Garlic Soup in Reminisce February/March 2010, p50

Nutritional Facts

1 cup: 83 calories, 2g fat (1g saturated fat), 7mg cholesterol, 270mg sodium, 12g carbohydrate (8g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 2 vegetable, 1/2 fat.

  • 6 medium sweet onions
  • 1 whole garlic bulb
  • 3 cups reduced-sodium chicken broth, divided
  • 1/2 cup buttermilk
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 teaspoon coarsely ground pepper
  • 1/2 cup shredded Swiss cheese
  1. Place the unpeeled onions and garlic bulb in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender.
  2. 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. Yield: 8 servings (2 quarts).
Originally published as Roasted Onion & Garlic Soup in Reminisce February/March 2010, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forRoasted Onion & Garlic Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
fotoe!78 User ID: 5578338 79878
Reviewed Apr. 26, 2012

"I think this recipe needs alot of work (seasoning). It's basically onion puree with chicken broth to thin it out and tastes like it too. The onions and garlic do however, smell fantastic when they are roasting."

Loading Image