This soup sure hit the spot during this week's cold rainy days we had. Paired with homemade bread, this heartwarming, comfort food was just what the family needed while dealing with colds!

Roasted Garlic and Onion Soup (6 servings)

2 medium bulbs of roasted garlic*

1 TBSP olive oil

1/2 cup chopped prosciutto or cooked ham

1/4 cup chopped fresh parsley

1/4 cup chopped fresh basil leaves

1 1/2 cups coarsely chopped onions (about 2 medium onions)

1 large baking potato, shredded (you can peel first if you like, but I like to leave the skin on for the added nutrients)

3 1/2 cups chicken broth

1/4 tsp pepper

1/4 cup freshly grated Parmesan cheese

Remove cloves from garlic bulbs and mash with a fork to make a paste.

Heat oil in a 3-quart saucepan over medium-high heat. Cook prosciutto, parsley, basil and onions in oil about 5 minutes stirring occasionally until onions are tender.

Stir in potato and broth. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.

Stir in roasted garlic paste, pepper and cheese. Simmer uncovered about 10 minutes, stirring occasionally until thickened.

Serve topped with fresh grated Parmesan cheese and hot bread.

*To prepared roasted garlic, carefully peel away papery skin around garlic bulbs leaving just enough to hold garlic together. Cut slice from the top of the bulb enough to expose the cloves. Place the stem end down on a sheet of aluminum foil. Drizzle with olive oil. Sprinkle with salt and pepper if desired. Wrap securely in foil and place on a pie plate or shallow baking sheet. Bake at 350 degrees for 45 to 50 minutes until garlic is very tender when pierced with a fork. Cool slightly.

God bless,