Lowfat Roasted Onion & Garlic Soup

This is an excellent "cream" soup for chilly days. It freezes well so I always make a double batch. Please see my notes at the end for the changes I have made.

3 large onion, unpeeled
8-10 clove garlic, unpeeled
2 tsp + 2 Tbsp oil
5 cups of broth (or more)
3 fresh thyme sprigs or 1 1/2 tsp dried thyme or to taste
3/4 cup dice peeled potatoes

Preheat oven to 325. Mix onions and garlic w/ 2 tsp oil in a baking pan. Roast uncovered until garlic is done-30 to 45 min. Roast Onions for a total of 1-1/2 hours. When cool enough to handle remove garlic from skins and peel onions; retain any liquid to add to the soup.

Heat 2 Tbsp oil in a large heavy saucepan over med. heat. Add Onions and saute' 15 minutes. Stir in garlic. Add 5c of broth and thyme; bring to a boil. Reduce heat and simmer for 15 min. Add diced potatoes and cook until tender, 15 min. Cool mixture slightly. Discard thyme sprigs. Puree soup in a blender. Season to taste with salt and pepper. Serve immediately or chill and reheat, adding more broth to achieve desired consistancy.

Note: Changes to the original recipe--
I peel my onions and place in a Pyrex 9x13 pan with foil ontop. I find this is less messy and I get a lot of juice this way. I roast pre-peeled garlic in a foil packet along side the onions. Jus adding enough olive oil to the onions and garlic to prevent sticking. I have also increased the amount of potatoes to 2 cup of small red potatoes which I do not peel. I have also added about 3 cups of carrots along with the potatoes and made a nice soup that way.

Enjoy,
Julie