Low Sodium Classic Garlic Soup
Indulge in the comforting warmth of Low Sodium Classic Garlic Soup, a refined twist on a timeless favorite that’s perfect for health-conscious eaters and garlic lovers alike. Packed with the mellow richness of blanched garlic cloves and the subtle kick of freshly ground black pepper, this velvety soup is simmered to perfection in low-sodium vegetable broth and infused with aromatic thyme and bay leaf. Topped with golden, toasted cubes of unsalted bread and a sprinkle of fresh parsley, this heartwarming dish offers gourmet flavor without compromising on nutrition. Ready in just under an hour, it’s an ideal choice for a quick yet satisfying meal that’s perfect for chilly evenings or cozy gatherings. Serve up this nourishing classic and enjoy all the flavor you love, minus the excess salt!
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Recipe Information
Ingredients
- 15 large, peeled garlic cloves
- 4 tablespoons extra virgin olive oil
- 1 large, chopped yellow onion
- 6 cups low sodium vegetable broth
- 1 teaspoon fresh thyme leaves
- 1 bay leaf
- 0.5 teaspoon freshly ground black pepper
- 2 cups unsalted bread, cubed
- 2 tablespoons fresh parsley, chopped
Instructions
Place the peeled garlic cloves in a small saucepan and cover with cold water. Bring the water to a simmer over medium heat and cook for 5 minutes. Drain the garlic and set aside.
In a large soup pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5-7 minutes.
Add the blanched garlic cloves to the pot and cook, stirring occasionally, for an additional 2 minutes until they are lightly golden and fragrant.
Pour the low sodium vegetable broth into the pot. Add the thyme, bay leaf, and freshly ground black pepper. Bring to a simmer.
Reduce the heat to low and cook the soup for 30 minutes, allowing the flavors to meld and the garlic to soften completely.
Remove the bay leaf, and using an immersion blender, puree the soup until smooth. Alternatively, let the soup cool slightly and carefully puree in batches in a blender.
Return the soup to the pot and adjust the consistency with additional broth if necessary. Taste and adjust seasoning with more pepper if desired.
In a separate non-stick skillet, toast the unsalted bread cubes over medium heat until golden brown and crispy.
Ladle the soup into bowls, garnish with toasted bread cubes, and sprinkle with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 865 mg | 38% | |
| Total Carbohydrate | 303.9 g | 111% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 28.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 2351 mg | 50% | |
*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.
