Creamy Roasted-Onion Soup

Creamy Roasted-Onion SoupRecipe
Photo: Karry Hosford
Roasted onion and a whole head of garlic are pureed to make a creamy, sweet base for the soup.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 157
Caloriesfromfat 24 %
Fat 4.2 g
Satfat 2.6 g
Monofat 1.1 g
Polyfat 0.3 g
Protein 9.2 g
Carbohydrate 18.9 g
Fiber 2.9 g
Cholesterol 13 mg
Iron 0.7 mg
Sodium 496 mg
Calcium 194 mg


1 1/4 pounds Oso or other sweet onions, peeled and quartered
Cooking spray
1 whole garlic head, unpeeled
1 tablespoon water
1/8 teaspoon saffron threads (optional)
2 (14.5-ounce) cans fat-free, less-sodium chicken broth
1 bay leaf
1/4 cup dry sherry or Madeira wine, divided
1/4 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 teaspoon fresh lemon juice
1/2 cup (2 ounces) shredded Swiss cheese
Chopped fresh parsley (optional)


Preheat oven to 375°.

Place the onion quarters on a baking sheet coated with cooking spray; lightly coat onion quarters with cooking spray.

Remove white papery skin from garlic head (do not peel or separate cloves). Place garlic on a piece of aluminum foil. Drizzle with water; wrap in foil. Place wrapped garlic on baking sheet with onion quarters. Bake for 1 hour or until onion quarters are soft and lightly browned, turning after 30 minutes. Cool.

Place onion in a large saucepan. Unwrap garlic; separate cloves and squeeze to extract pulp into pan. Discard garlic skins. Add saffron (if desired), broth, and bay leaf to pan. Bring to a simmer over medium heat. Stir in 3 tablespoons sherry, pepper, and salt. Reduce heat; simmer 15 minutes. Discard bay leaf.

Place half of the onion mixture in a blender or food processor; process until smooth. Pour pureed mixture into a large bowl; repeat procedure with remaining onion mixture. Return onion mixture to pan; cook over low heat until thoroughly heated. Stir in 1 tablespoon sherry and juice.

Ladle 1 cup soup into each of 4 bowls; top each serving with 2 tablespoons cheese. Sprinkle with parsley, if desired.