Roasted Garlic Soup (Immunity Booster!)

Roasted Garlic Soup

Happy New Year again, everyone! It has taken me a few days to get back into the swing of things, but I’m packed full of recipes, ideas, and ready to start this new year with a bang!

This recipe is for everyone (with the exception of vampires). Whether you’re on a health kick, fighting the flu, fearing the flu, vegan, vegetarian, carnivore, whatever: It doesn’t matter. This soup is quite incredible. It was inspired by a recipe that I saw in Clean Eating magazine a month or two ago. It is a puréed soup, but it is filling and is a great meal (especially with a nice piece of rustic bread), or it can be used in smaller portions as a starter or side. It is also ideal if you are sick, especially if you have a loss of appetite or sore throat. It’s not too heavy, and is warm and smooth like broth. The best part, however, is that garlic is an immunity booster! That’s right, it will help you beat and ward off those pesky colds! I like to make a big batch of this soup and freeze it in serving size tupperware bowls. Then, if I’m feeling under the weather or craving a nice, warm bowl of soup, I can just reheat it!

1 Serving of this soup is only 150 calories, but its packed with 9 g. Protein and 2 g. Fiber. Tasty and healthy, I like it.

WARNING: Have breath mints or a tooth brush handy. This soup will give you a major case or garlic breath. (Probably not ideal for a date or important dinner).

Roasted Garlic Soup

Roasted Garlic Soup

Makes 4 servings

What You’ll Need:

+ 1 whole head of garlic                                  + 2 medium gold potatoes

+ 1 Tablespoon extra virgin olive oil               + 1/2 cup Parmesan cheese

+ 1 onion                                                                               (omit if vegan)

+ 4 cups chicken stock                                    + salt and pepper to taste

Heat oven to 375 degrees F.

Drizzle the garlic head with olive oil and wrap in aluminum foil. Roast until tender, about 40 minutes. Let cool.

Meanwhile, chop the onion and potatoes (I left skin on because it’s good for you, if you want the soup velvety, peel the potatoes ).

Sauté the onion in a pot with a little olive oil. Squeeze the garlic from their skins and add to the pan. Add the potatoes, broth, and garlic. Bring to a simmer and cook until potatoes are tender, about 12 minutes. Remove from heat and stir in the Parmesan cheese. Use a blender stick, or pour the soup into a blender in batches, and purée until smooth. Season with salt and pepper. Sprinkle more cheese on top if you’d like.


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