Recipes Roasted Garlic Soup (No artificial sweeteners, Soups, Vegetarian)

Number of Servings
    • 2 large garlic heads
    • 1 clove garlic
    • 3 tbsp. olive oil
    • 2 bay leaves
    • 1 tbsp. unsalted butter
    • 2 c. onion
    • 1 c. carrots
    • 1 large potato
    • 4 c. chicken stock
    • 1 tsp. salt
    • ½ tsp. fresh-ground pepper
    • ¼ c. heavy cream

Roast the garlic: Preheat oven to 350 degrees F.  Using a serrated knife, cut the top off each garlic head so that the tip of each clove is exposed. Place the garlic heads on a large piece of aluminum foil and drizzle with 2 tablespoons of olive oil. Add the bay leaves and fold the foil to form a packet. Place the packet in the oven and bake for 45 minutes. Cool slightly. In a small bowl, squeeze the garlic head until all of the roasted flesh comes out. Discard outer husks and bay leaves.


In a large heavy-duty saucepan, heat the remaining olive oil and butter, add onions, and cook over medium heat until translucent--about 4 minutes. Add the carrots and continue to cook for 5 more minutes. Add the minced garlic and cook for 2 minutes. Stir in the potato, chicken stock, roasted garlic, salt, and pepper. Cover and bring the soup to a boil. Reduce heat to medium low and continue to cook for 35 minutes. 

Using a blender, purée the soup in small batches until smooth. Return the soup to the saucepan over medium heat and whisk in the heavy cream. Heat until warmed. Do not boil. Keep warm until ready to serve. 

Nutrition Information

158 Calories; 9g Fat (52.3% calories from fat); 3g Protein; 16g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 1800mg Sodium.  

Tracker:  1 cup Vegetable; 1 tsp Fat.