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.

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After one hour our kitchen smelled like an Italian restaurants kitchen!!

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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

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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!

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Hope everyone had a great weekend!  See you tomorrow!