Low Fat Classic Garlic Soup
Indulge in the comforting, aromatic flavors of **Low Fat Classic Garlic Soup**, a wholesome twist on a timeless favorite that’s perfect for guilt-free indulgence. This creamy soup uses roasted garlic bulbs to deliver rich depth of flavor without excess fat, while fat-free half-and-half provides the silky texture you crave. A blend of sautéed onions, low-sodium broth, and subtle herbs like thyme and bay leaf elevates the dish with a fragrant, savory profile. Quick to prepare with just 10 minutes of prep and 45 minutes of cooking, this lighter option is ideal for busy days when you crave a warming bowl of goodness. Garnished with fresh parsley, it's a nourishing, elegant comfort food that’s sure to dazzle. Perfect for anyone searching for **healthy garlic soup recipes**, **low-fat soup options**, or a creative dish packed with **classic flavors and minimal guilt**!
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Recipe Information
Ingredients
- 2 whole Garlic bulbs
- Olive oil spray
- 1 whole Large onion
- 4 cups Low sodium chicken or vegetable broth
- 0.5 teaspoons Dried thyme
- 1 whole Bay leaf
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 cups Fat-free half-and-half
- 2 tablespoons Chopped fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Carefully slice the top off each garlic bulb, just enough to expose the cloves. Lightly spray each bulb with olive oil spray.
Wrap the bulbs in aluminum foil and roast in the oven for about 30 minutes or until the garlic is soft and golden brown.
While garlic is roasting, finely chop the onion.
In a large pot, spray a little olive oil and sauté the onion over medium heat until it turns translucent, about 5 minutes.
Squeeze the roasted garlic cloves into the pot with the onions, discarding the skins.
Add the low sodium chicken or vegetable broth, dried thyme, bay leaf, salt, and black pepper to the pot.
Bring the soup to a gentle boil, then reduce the heat and let it simmer for 10 minutes to let the flavors meld.
Remove the bay leaf, then use an immersion blender to puree the soup until smooth. Alternatively, blend in batches using a regular blender.
Return the blended soup to the pot (if using a regular blender) and stir in the fat-free half-and-half.
Heat the soup over low heat, making sure not to bring it to a boil.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1851 mg | 80% | |
| Total Carbohydrate | 59.7 g | 22% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.1 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 374 mg | 29% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1084 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
