Best 4 Roasted Onion Garlic Soup Recipes
Indulge in the comforting and flavorful Roasted Onion Garlic Soup, a culinary symphony that warms the soul on chilly evenings. This classic French soup is elevated with the addition of caramelized onions and roasted garlic, creating a rich and complex broth. The caramelized onions lend a natural sweetness that balances the savory depth of the roasted garlic, while a touch of white wine adds a subtle acidity. Served with croutons for a delightful textural contrast, this soup is a true feast for the senses.
Discover variations of this timeless recipe, including a vegan version that uses vegetable broth instead of chicken stock, ensuring that everyone can savor its deliciousness. For those who prefer a creamy twist, try the Creamy Roasted Onion Garlic Soup, where a combination of heavy cream and Parmesan cheese creates a velvety and indulgent experience.
If you're looking for a quicker option, the Roasted Onion Garlic Soup with Frozen Onions allows you to enjoy this comforting soup without spending hours in the kitchen. Simply use frozen onions and pre-roasted garlic to streamline the process while maintaining the delectable flavors.
No matter which recipe you choose, the Roasted Onion Garlic Soup is sure to impress with its heartwarming aroma and satisfying taste.
ROASTED ONION & GARLIC SOUP
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.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 8 servings (2 quarts).
Number Of Ingredients 7
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.
Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED MUSHROOM, ONION, AND GARLIC SOUP
A tasty mushroom soup made with no milk or cream. White beans are used to thicken, and roasting mushrooms, onions, and garlic in the oven add great flavor. It's a flexible recipe. You can use any combination of mushrooms that you'd like, and any kind of broth that you'd like. This recipe calls for pureeing the onions, garlic and a small amount of the mushrooms, leaving most of the mushroom quarters for the soup, but you can puree as many of the mushrooms as you'd like. I've tried it as written, and also with all of it pureed. I actually like it best all pureed - it's like a more traditional mushroom soup. Adapted from a recipe found online - the original also called for 3 cans of beans, half of which were pureed, and half were left whole for the soup.
Provided by Recipe Reader
Categories Vegetable
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- In a large bowl, toss the onions and garlic with 1 TBS olive oil, half the salt, and half the pepper.
- Spread onto a baking sheet.
- Then toss the mushrooms with the remaining olive oil, salt, pepper, 8 of the thyme stems, and the sage leaves.
- Spread onto another baking sheet.
- Roast the vegetables for 20-30 minutes - stirring every 8 minutes and remove and set aside any pieces that are browning nicely (before they burn).
- In a blender, add 1 cup of broth, 1 can of beans, the onions, garlic, sage leaves, about 1/2 cup mushrooms. Blend until pureed.
- Pour into a pot on the stove, and add the remaining chicken broth, mushroom pieces, and leaves from two remaining thyme stems.
- Heat and simmer 15 minutes.
ROASTED ONION AND GARLIC SOUP
When I was a young girl, I would watch my mother and grandmother cook. My grandmother especially made a soup that we called "poor man soup". After all these years, I totally love making soup...it is such a comfort food for me.
Provided by Linda Tennant
Categories Cream Soups
Time 1h15m
Number Of Ingredients 7
Steps:
- 1. Place the unpeeled onions and garlic bulb in a 15in. x 10in. x 1in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450 degrees 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.
- 3. Add the buttermilk, thyme, pepper and remaining broth, heat through. Garnish with cheese.
- 4. Makes 2 quarts
OVEN ROASTED GARLIC & ONION SOUP
This is an excellent soup to serve on a cold Winter's eve, or just about anytime you want good hearty soup. We'll bake the onions, and the garlic in the oven to help bring out their earthy flavors, and then finish up with some good beef stock. This recipe calls for three heads of garlic... NOT three cloves of garlic. While...
Provided by Andy Anderson !
Categories Vegetable Soup
Time 1h20m
Number Of Ingredients 8
Steps:
- 1. Place a rack in the middle position, and preheat the oven to 400f (200c).
- 2. Slice the tops off of the garlic heads.
- 3. Chef's Note: Many people like garlic, but in moderation. The interesting thing is that when you bake garlic, it destroys the compound that gives the garlic its strong taste and smell; making it much milder and sweeter. When you choose a head of garlic, make sure it is firm and dry, without any discolored patches.
- 4. Place the garlic heads and onions, cut side up on a parchment-lined baking sheet, and drizzle with the olive oil.
- 5. Turn the onions, cut side down, but leave the garlic cut side up.
- 6. Place into the preheated oven, and bake for 45 to 50 minutes. The garlic and onions should be nice and soft.
- 7. After they have cooled slightly, remove the garlic and the onions from their skins, and cut the onions in half. Essentially, you will have onion quarters.
- 8. Chef's Tip: The skins on the onions will come off easily, and then you can separate the baked onion layers. As for the garlic, you should be able to remove the individual cloves, and simply squeeze the flesh right out of its skin... It should pop right out.
- 9. Add the water and beef stock to a large pot, and then add in the potatoes, onions, garlic, thyme, and black pepper.
- 10. Cook for about twenty minutes, until the liquid begins to slightly thicken. Serve immediately.
- 11. Chef's Note: There is not a lot of extra spices added to this soup, and that's because we want the onions, and garlic to be the stars of the show.
- 12. Keep the faith, and keep cooking.
Tips:
- Use the right type of onions: Yellow or white onions are the best choice for this soup, as they have a mild flavor that won't overpower the other ingredients.
- Roast the onions and garlic before adding them to the soup: This step caramelizes the onions and garlic, giving them a rich, sweet flavor.
- Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality broth. If you can, make your own broth using chicken bones, vegetables, and herbs.
- Add a splash of white wine: White wine adds a touch of acidity and complexity to the soup. If you don't have white wine on hand, you can use chicken broth instead.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a pinch of cayenne pepper for a little bit of heat.
- Garnish the soup with fresh herbs: Fresh herbs, such as thyme, rosemary, or parsley, add a pop of color and flavor to the soup.
Conclusion:
Roasted onion and garlic soup is a delicious and comforting soup that is perfect for a cold winter day. It's also relatively easy to make, and it's a great way to use up leftover onions and garlic. So next time you're looking for a simple but satisfying soup recipe, give this one a try. You won't be disappointed.
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