Roasted Onion & Garlic Soup

Name: Roasted Onion & Garlic Soup
Prep time: 60 min
Cook time: 10 min
Total time: 1 h 10 min
Yield: 8 servings (2 quarts).
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

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.

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

Text Ingredients

Directions

Place the unpeeled onions and garlic bulb in a 15x10x1-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.

Nutrition 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.

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