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Roasted Garlic Soup with Quinoa Cream

Like garlic? This healthy roasted garlic soup is going to blow you away! It is bursting with so much flavor, you won't believe it! Gluten Free & Vegetarian
Course Soup
Cuisine American, Gluten Free
Prep Time 30 minutes
Cook Time 1 hour 43 minutes
Total Time 2 hours 13 minutes
Servings 6
Calories 181kcal

Ingredients

  • 3 heads garlic unpeeled
  • 2 tablespoons avocado oil or other oil safe at 375 degrees
  • 2 tablespoons butter or Earth Balance
  • 2 medium yellow onions sliced
  • 2 teaspoons chopped fresh thyme
  • 1 head garlic peeled
  • 3 ½ cup vegetable broth
  • ½ cup quinoa cream or half and half
  • 2 ounces Parmesan finely grated (optional)
  • lemon wedges

Instructions

  • Preheat oven to 375 degrees. Cut the tops off the garlic to exposed the cloves and remove excess papery skins. Place in a small baking dish and drizzle with avocado oil. Sprinkle with salt and pepper. Cover with foil and roast for about an hour, until soft and fragrant. Allow to cool slightly and squeeze garlic into a bowl.
  • Melt butter in a large saucepan to medium high heat. Add onions and thyme and cook for 8 minutes. Add roasted garlic and raw garlic and cook for 5 minutes. Add chicken or vegetable broth. Bring to a simmer and then reduce to low. Cover and cook for 30 minutes. Working in batches, puree soup in a blender. Return to saucepan and add quinoa cream. Bring to a simmer. Taste and season with salt and pepper as needed.
  • Divide cheese among serving bowls and ladle the soup over. Squeeze with lemon juice and serve warm.

Notes

Please not that nutritional information uses half and half.

Nutrition

Calories: 181kcal | Carbohydrates: 11g | Protein: 5g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 745mg | Potassium: 144mg | Fiber: 1g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 8.3mg | Calcium: 170mg | Iron: 0.5mg