Bakedgarlicsoup Recipes

ROASTED GARLIC SOUP

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 .

JO'S BAKED GARLIC SOUP

Steps:

• Butter the inside of a 3 quart baking dish.
• Combine all ingredients, except cheeses and cream in dish.
• At this point, it will look like a huge veggie casserole.
• Cover and bake for 1 hour at 375 degrees.
• Add cheeses and cream and stir.
• Lower oven temperature to 325 degrees.
• Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
• Do not allow to Boil.
• I usually serve this with garlic bread.
• If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.

OVEN-ROASTED TOMATO AND GARLIC SOUP

Steps:

• Preheat oven to 200 degrees F. Place the tomatoes cut-side up on a baking sheet. Combine the garlic and olive oil and brush the tomatoes with it, then season to taste with the salt and pepper. Roast until dried and soft, about 8 hours.
• Heat oil in a medium skillet until the oil begins to simmer. Add the garlic and cook until the slices begin to brown and curl. Remove with a slotted spoon and drain on paper towels.
• Heat the olive oil in a large saucepan over medium-high heat until it begins to smoke and saute the onions until golden. Add the wine, raise the heat to high, and reduce until almost dry. Add the stock, canned tomatoes, roasted garlic and roasted tomatoes and reduce by one-quarter.
• Puree the mixture in a food processor and pour into a large pot. Add the thyme, honey and salt and pepper to taste and set aside until just before serving time. Reheat over medium heat and pour into a large serving bowl. Garnish with garlic chips.

ROASTED GARLIC SOUP

Steps:

• Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
• Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
• Puree soup in batches in a blender or food processor.
• Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

GARLIC SOUP

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the smashed garlic and onion and cook, stirring, until soft and lightly golden, about 8 minutes. Add the wine, thyme, bay leaf, 1/2 teaspoon salt, pepper to taste and the cheese rind. Bring to a simmer and cook until reduced by half, about 5 minutes. Add 5 cups water, reduce the heat to low and bring to a gentle simmer; cook until the garlic is very soft, about 30 minutes. Remove from the heat, add the bread and let soak, 10 minutes.
• Remove the thyme, bay leaf and cheese rind from the saucepan; stir in the grated cheese, sour cream and 1/2 teaspoon salt. Transfer the soup to a blender in batches and puree until smooth. Season with salt and pepper.
• Combine the remaining 3 tablespoons olive oil, the sliced garlic and a pinch of salt in a skillet over low heat; cook until the garlic is golden and crisp, 12 to 15 minutes.
• Divide the soup among bowls. Top with the fried garlic, some of the garlic oil, and dill.

GARLIC SOUP

Steps:

• Preheat the oven to 325 degrees. Heat the olive oil over a low flame in a soup pot and add the halved garlic cloves. Cook slowly, stirring occasionally until oil is well flavored and garlic is mushy, but has no color, about 5 minutes. Remove and discard the garlic. Pour about half the oil over the diced bread in a bowl and toss well to coat. Sprinkle well with salt and pepper and spread out on a cookie sheet. Bake for 10 to 15 minutes, or until golden brown and crisp through, and set aside.
• Pour the broth into the pot with the remaining garlic-infused oil and heat to simmering. Lightly beat eggs again and, stirring constantly in a circular motion, add them to the broth. Add epazote and simmer until eggs are set, about 3 more minutes. Divide croutons among 6 warm soup bowls and ladle egg drop broth into each bowl. Garnish with a squeeze of lime and drop the lime wedge in the bowl. Serve immediately.

ROASTED GARLIC TOMATO SOUP

Steps:

• Preheat oven to 350°. Remove papery outer skin from garlic bulbs, but do not peel or separate the cloves. Cut off top of garlic bulbs, exposing individual cloves. Drizzle cut cloves with 2 tablespoons oil. Wrap in foil; place on a foil-lined 15x10x1-in. baking pan., Place tomatoes on same pan; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper. Bake 40-45 minutes or until garlic cloves and tomatoes are soft. Unwrap garlic and cool 10 minutes., In a large saucepan, heat remaining oil over medium heat. Add onion; cook and stir until tender. Add minced garlic, thyme and tomatoes. Squeeze garlic from skins and add to tomato mixture. Add stock; bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until flavors are blended, stirring occasionally., Remove soup from heat; cool slightly. Process in batches in a blender until smooth; return to saucepan. Add cream and the remaining salt and pepper; heat through, stirring occasionally.

ROASTED GARLIC POTATO SOUP

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.

BAKED GARLIC AND ONION CREAM SOUP

Steps:

• Preheat oven to 350°F.
• Place onions and garlic in a shallow roasting pan, and add 3 cups of the chicken stock.
• Sprinkle with thyme, pepper and salt. Dot with butter.
• Cover the pan with foil and bake for 1 1/2 hours. Stir once or twice during baking.
• Remove the pan from the oven and puree the onions and garlic with the liquid until smooth.
• Gradually add the remaining stock and the cream.
• Pour the soup into a large saucepan, adjusting the seasonings and slowly heat through.
• Do no allow the soup to boil. Sprinkle with parsley and serve.

ROASTED-GARLIC SOUP

Steps:

• Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
• Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
• Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
• Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
• Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
• Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• Drizzle oil over garlic heads.
• Bake until golden, about one hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic oils.
• Melt butter in heavy large saucepan over medium heat.
• Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• Stir in hot stock and sherry.
• Simmer 20 minutes, stirring occasionally, then cool slightly.
• Puree soup in batches in blender or processor.
• Return the soup to the saucepan.
• Add cream and simmer until thickened, about ten minutes.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Place one slice of toast in bottom of bowl.
• Ladle soup into bowls.
• Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

CREAM OF GARLIC SOUP

Steps:

• Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
• Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
• Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
• Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

GARLIC SOUP

Steps:

• Saute garlic in oil until slightly browned.
• Heat broth and wine until hot but not boiling.
• Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
• Remove bay leaf from pot and puree soup.
• Return pureed soup to pot and continue simmering.
• Add cream to egg yolks, then add a bit of soup and mix well.
• Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
• Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
• Serve and enjoy!

QUICK GARLIC SOUP

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.

BEST GARLIC SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart baking dish.
• Melt butter in a large saucepan over medium heat. Stir in celery soup, milk, salt and pepper. Heat, stirring, until smooth. Slowly stir in cheese and lemon juice, mixing well.
• Remove from heat and stir in eggs and garlic. Mix well and pour into prepared dish.
• Bake in preheated oven for 50 minutes.

CREAMY GARLIC SOUP

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

WORLD'S BEST CREAM OF GARLIC SOUP

Steps:

• In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
• Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
• Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

ROASTED GARLIC SOUP WITH PARMESAN CHEESE

Steps:

• Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
• Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
• Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

CREAM OF GARLIC SOUP

Steps:

• Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
• Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.

BAKED GARLIC

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut aluminum foil into 3 6-inch squares (large enough to wrap each garlic head). Place 2 teaspoons of butter in each square of foil and place one garlic head into each square of foil. Fold the packets up, and arrange them in a 9 inch pie pan.
• Bake for 30 minutes, or until the garlic is soft.