When Jenn picked garlic as the BSI ingredient this week, my mind went into so many different directions! I kept trying to come up with a spicy hot garlic cheese dip, but it just wasn’t coming together. I knew I wanted the garlic roasted, so yesterday I roasted 20 cloves of garlic. Bake in foil in muffin tin for one hour at 400 degrees. Don’t forget to drizzle with a bit of good olive oil before wrapping up the foil.
After one hour our kitchen smelled like an Italian restaurants kitchen!!
So after going back and forth I decided on soup!!
Biz Roasted Garlic Soup with Parmesan Toast
- 20 cloves roasted garlic
- 10 cloves raw garlic
- 4 cups water
- 3 teaspoons chicken soup base
- 2 tablespoons light margarine
- 1 tsp. dry thyme
- 1/2 cup fat free half and half
- sprinkle of crushed red pepper when serving
Melt butter in pan. Add roasted garlic, raw garlic, thyme and soup base and cook for 2 minutes. Add 4 cups of water and cook over medium heat for 20 minutes, or until the raw garlic is tender. Using a stick blender, puree. Remove from heat and stir in 1/2 cup fat free half and half. Serve with toasted parmesan bread.
Makes Four Servings: Each one cup serving: 79 calories, 3 fat, 10.75 carbs, .5 fiber and 1.5 protein
Hannah was my taste tester. Her verdict? “If you have a love for garlic, as well as the warm sensation that you get from coming inside after a long day, this soup definitely fits the bill!”
I have so many pictures from the weekend, I think my recap will post tomorrow morning before work. But you need to come back for the recipe for Peppermint Marshmallows!
Hope everyone had a great weekend! See you tomorrow!