QUICK GARLIC SOUP
This recipe can be prepared a day ahead and can easily be doubled or tripled. I garnish each serving with a dab of sour cream. By adding chicken and rice, you can turn it into a main course.-Kathy Schrecengost, Oswego, New York
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4-6 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, saute onions in butter until tender, about 2-3 minutes. Add garlic; cook 1 minute longer. Stir in flour until blended. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; simmer, uncovered, for 15 minutes. Stir in cayenne.
Nutrition Facts : Calories 189 calories, Fat 16g fat (9g saturated fat), Cholesterol 41mg cholesterol, Sodium 1085mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 1g fiber), Protein 3g protein.
ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED GARLIC SOUP
Provided by Guy Fieri
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 375 degrees F.
- Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
- In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
- Preheat the oven to 400 degrees F.
- In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
- With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
- Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
- Remove and let cool before serving.
- Cook Time 2 hours 10 minutes .
CREAMY GARLIC AND ONION SPAGHETTI
This is one of my family's favorite recipes, handed down in my mother's Italian family for several generations. I serve it to my small children, and they love the long noodles and savory sauce!
Provided by j2white
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
- Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
- Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.
Nutrition Facts : Calories 514.2 calories, Carbohydrate 56.6 g, Cholesterol 72.8 mg, Fat 26.2 g, Fiber 3.9 g, Protein 10.3 g, SaturatedFat 15 g, Sodium 322.1 mg, Sugar 7.3 g
ROASTED GARLIC BUTTERNUT SOUP
This lower-fat soup is creamy, really intense in flavor and offers 545 mg of potassium. -Robin Haas, Cranston, Rhode, Island
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings (2-1/4 quarts).
Number Of Ingredients 12
Steps:
- Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,
Nutrition Facts : Calories 144 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 340mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 5g fiber), Protein 4g protein. Diabetic Exchanges
TOMATO GARLIC ONION SOUP
Comfort food. Garlic is good for you and tastes great. If you like french onion soup, this is a nice addition to your soup collection. A salad is good with this soup for a light meal.
Provided by TishT
Categories One Dish Meal
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Blanche the garlic for about 30 seconds until slightly soft.
- Cool, peel, and thinly slice.
- Saute onions in oil until they are soft and golden.
- About 10-15 minutes.
- Add garlic, tomatoes and tomato juice to onions.
- Bring to a boil, then reduce and simmer 30 minutes.
- Preheat oven to 450°F.
- Add beef broth and bring back to a boil.
- Ladle into oven-proof bowls and top with toast and cheese.
- Put in oven until cheese is melted.
GARLIC AND ONION SOUP
Categories Soup/Stew Garlic Onion Quick & Easy Bon Appétit
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.
ONION-GARLIC SOUP
Make and share this Onion-Garlic Soup recipe from Food.com.
Provided by skat5762
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in large pot over medium heat.
- Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
- Add flour; stir 2 minutes.
- Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
- Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
- Discard bay leaf.
- Working in batches, puree soup with bread in blender until smooth.
- Return to pot.
- Season with salt and pepper.
- Rewarm soup over medium heat; serve.
Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5
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