Low Sodium Roasted Garlic Soup

Total time1 hr 30 min

Prep time15 min

Cook time1 hr 5 min

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Ingredients

4 servings

For the roasted garlic

3 heads garlic, tops cut off to expose cloves
Spice World Garlic Minced Squeeze - 9.5 Oz Spice World Minced Garlic, 4.5 Oz Fresh Garlic Badia Garlic Minced in Olive Oil - 8 Oz Goya Garlic Minced Jar - 4.5 Oz
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2 tbsp olive oil, divided

For the soup

1 medium yellow onion, roughly chopped
1 lb yukon gold potatoes, peeled and cut into 1-inch chunks
4 cups chicken broth
1 tsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
½ cup heavy cream
1 tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, finely chopped (optional)
1–2 tsp olive oil, for drizzling (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the 3 garlic heads cut-side up on a sheet of aluminum foil on a baking sheet. Drizzle 1 tbsp of the olive oil evenly over the exposed cloves, then wrap the foil tightly around the heads to form a sealed packet.
2
Roast the garlic packet for 45–50 minutes, until the cloves are deeply golden, very soft, and caramelized at the edges. Remove from the oven and let the packet rest, still sealed, for 10 minutes.

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