Low Fat Roasted Onion Garlic Soup Recipes

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

Steps:

• 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.

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.

Steps:

• Preheat the oven to 400 degrees. Cut the acorn squash in half, and place in a glass baking pan along with the whole unpeeled garlic. Bake for about 1 hour or until the squash is tender.
• Meanwhile, melt the oil spread (or butter) in a saucepan and saute the onions and ginger until the onions are translucent. Add the celery and cabbage, and cook until tender.
• In a small bowl, mix the flour together with all the dry spices. Stir into the vegetables, until combined. Meanwhile, boil the water in the microwave or a kettle, and dissolve the bouillon cubes in it. Add the boiling water to the pot, along with the soy milk. Heat until it barely reaches a boil, then reduce heat.
• Remove the seeds and pulp from the squash, and slice off the peel. Chop into cubes or mash, and add to the soup. Peel and mash the roasted garlic, and add this as well.
• Add the lemon juice.
• Using an immersion blender or a traditional blender, puree until smooth. Taste and adjust spices if needed. Season with salt and pepper, and serve hot!

Steps:

• Preheat oven to 400 degrees.
• Combine the onions, garlic, and shallots in a roasting pan in a single layer. Add the olive oil and seasoning salt, and toss to coat. Roast until well browned, about 1 1/2 hours.
• Remove the pan from the oven and set over 2 burners on medium-low heat. Add 2 cups of chicken stock, sage, thyme and salt. Cook for 10 minutes, scraping the bottom of the pan with a wooden spoon to incorporate any of the caramelized bits from the bottom.
• Transfer the mixture to a blender and puree until smooth, about 2 minutes.
• Transfer the mixture to a large pot over medium-low heat. Add remaining 4 cups chicken stock and balsamic vinegar, and stir to combine. Bring to a simmer and stir in cream. Serve with French bread.

Steps:

• Spray a large soup pot with cooking spray, and place over medium heat. Cook the onions, green pepper, garlic, and celery until the onions are translucent, stirring often, about 5 minutes; mix in the Italian seasoning, chili powder, dried parsley, garlic powder, salt and black pepper. Stir in the carrots, potatoes, green beans, and corn, mixing the vegetables with the seasonings, and add chicken broth and water.
• Bring the soup to a boil, and add tomato puree and Parmesan cheese; return to a boil, lower heat to a simmer, and cook until the green peppers, onions, and celery are tender, about 15 more minutes.