Sweet Roast Onion Soup

An easy, rich and comforting onion soup.

Living in the joys of a modern cohabitation relationship, it’s not that often I need to come up with a decent meal for one. By decent meal, I don’t mean a weekday breakfast or a cheeky sandwich, but an actual meal that I want to pay attention to without it ruining my day. But once in a while He isn’t here and I fancy a decent dinner to accompany my quality time with Detective Steve Holder my thoughts. When I’m not trying to destroy my weight loss goals, I like to run up this soup which is easy to make though not technically that quick due to the roasting time needed. I usually have all the required ingredients either in my cupboard or in my garden too so I don’t even have to interupt my Netflix time with a shops trip. It’s a rich, sweet and not even slightly naughty dinner that you could easily scale up for friends if you feel like sharing.

BoomBoom Sweet Roast Onion Soup

Serves One
3 red onions
1 small head of garlic
1 courgette
5 button mushrooms
Sprig of fresh rosemary
1 bay leaf
Fresh sage
Black pepper
1 heaped tablespoon of sour cream
Pinch of ground nutmeg

Peel the onions and cut the top off the garlic head, drizzle with rapeseed oil, and roast at 180 along with the rosemary for 40 minutes. Set aside to cool.

Roughly chop the courgette and fry in a little more rapeseed oil with lots of fresh black pepper. When softened, add the bay leaf, a few shredded sage leaves and the cooked onions (roughly chopped) and squeeze out the garlic from the head too. Give it a stir for a moment then add the nutmeg- literally just a pinch! Nowhere near even a 1/4 of a tablespoon, just a tiny amount.

Cover with boiled water and simmer with a lid on for ten minutes. As this is only a single serve recipe I get heavy with the herbs and pepper rather than use stock, but if you are scaling up then you can use vegetable stock. If you have a bottle open then by all means throw in a generous splash of red or white wine at this point.

While the soup is cooking finely slice the mushrooms and fry in a hot pan with some very finely chopped rosemary and sea salt until the edges start to crisp.

Allow the soup to cool slightly before blitzing with the sour cream then stir in the mushrooms. Season to taste and serve with a side of hot buttered toast to be enjoyed in your PJ’s with your phone on silent and your favourite TV boyfriend!

Variations- swap the sour cream for fat free Greek yoghurt if needs be or omit all together. If you don’t have the fresh herbs just add dried at the beginning of the soup with the courgette. 


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