Quick Garlic Soup Recipes

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QUICK AND EASY CHICKEN NOODLE SOUP



Quick and Easy Chicken Noodle Soup image

When you don't have time to make your soup totally from scratch, this is a very easy, very good substitute.

Provided by MARYVM

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Noodle Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 11

1 tablespoon butter
½ cup chopped onion
½ cup chopped celery
4 (14.5 ounce) cans chicken broth
1 (14.5 ounce) can vegetable broth
½ pound chopped cooked chicken breast
1 ½ cups egg noodles
1 cup sliced carrots
½ teaspoon dried basil
½ teaspoon dried oregano
salt and pepper to taste

Steps:

  • In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.

Nutrition Facts : Calories 161.5 calories, Carbohydrate 12.1 g, Cholesterol 46.4 mg, Fat 6.1 g, Fiber 1.6 g, Protein 13.4 g, SaturatedFat 2.1 g, Sodium 1356.8 mg, Sugar 3.7 g

QUICK ROASTED TOMATO SOUP



Quick Roasted Tomato Soup image

Provided by Guy Fieri

Categories     main-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 21

5 pounds Roma tomatoes
2 (28-ounce) cans whole plum tomatoes (recommended: San Marzano)
Handful basil leaves
2 jalapenos
2 red onions quartered, skins on
1 head garlic, cut in 1/2, skins on
Half bunch parsley
Half bunch thyme
Extra-virgin olive oil
Salt
Pepper
Water, if needed
1/2 cup milk
1 loaf crusty wheat-bread
2 cloves garlic, minced
1 tablespoon red pepper flakes
Salt and pepper
Olive oil
1 pint Greek yogurt
1/2 bunch chives, chopped
Salt and pepper

Steps:

  • For yogurt:
  • In a big roasting pan combine everything, coat well with olive oil and roast in a preheated 400 degree F oven. Stir occasionally until everything is caramelized and black around the edges. Season with salt and pepper.
  • Run everything through a food mill on a medium dye over a medium pot.
  • If too thick, thin with water. Add milk right before service.
  • Croutons:
  • Cut whole-wheat bread into cubes and place into a large bowl, add chopped garlic and red pepper flakes. Season with salt and pepper and toss with olive oil. Transfer to a sheet pan and place in the oven for 5 to 7 minutes, until golden brown.
  • Yogurt:
  • Mix 1 pint of Greek yogurt with chopped chives. Season with salt and pepper.
  • Garnish the soup with croutons and yogurt.

BEST GINGER GARLIC SOUP FOR COLDS



Best Ginger Garlic Soup For Colds image

Learn how to make the best healthy Ginger Garlic Soup for colds. Our easy Chinese noodle recipe features mushrooms, scallions & bok choy.

Provided by Andrew Dobson

Categories     Soup

Time 20m

Number Of Ingredients 16

1 tbsp Sesame oil
1 Spanish onion
2 cups Green onions (chopped, green and white divided)
6 Garlic cloves (minced)
3 tbsp Fresh Ginger (minced)
6 cups Chicken stock
2 tsp Chinese Five Spice
2 tbsp Soy sauce
1 tbsp Hoisin sauce
1 tsp Fish sauce
10 oz Shiitake Mushrooms (sliced)
6 oz Chinese egg noodles
2 cups Bok Choy (roughly chopped)
1 tbsp Roasted sesame seeds
1/2 tsp Red Pepper Flakes
1/4 cup Cilantro (chopped)

Steps:

  • Heat sesame oil in a large pot or Dutch Oven over medium heat.
  • Add onions and stir for 4-5 minutes or until they turn translucent and soften.
  • Add white segment of chopped scallions, garlic and ginger. Reserve chopped green scallion segments for soup garnish.
  • Stir for 2 minutes or until garlic and ginger are fragrant.
  • Pour the chicken broth into the pot and bring to a simmer. Add Chinese 5 Spice, soy sauce, hoisin sauce and fish sauce. Cover and simmer on low heat for 10 minutes.
  • Remove the lid and add sliced mushrooms, uncooked egg noodles, and bok choy to the pot. Simmer for 5-7 minutes, or until noodles and bok choy are tender.
  • Divide soup into bowls and garnish with sesame seeds, green onions, chopped cilantro and red pepper flakes.

Nutrition Facts : Calories 463 kcal, Carbohydrate 88.4 g, Protein 7.7 g, Fat 10.7 g, SaturatedFat 1 g, Sodium 1982 mg, Fiber 4.9 g, Sugar 7.9 g, ServingSize 1 serving

QUICK GARLIC SOUP



Quick Garlic Soup image

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

2 small onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
6 tablespoons all-purpose flour
6 cups chicken broth
1/4 to 1/2 teaspoon cayenne pepper

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.

GARLIC SOUP



Garlic Soup image

Simple yet delicious. Cook garlic slowly to bring out the sweetness (the longer it simmers in the broth the better). I serve a bowl of this with a few grilled skewered shrimp laid over the rim of the bowl and crusty bread as a starter. Everyone that tastes it will want the recipe. This recipe is even better if you use a low sodium prepared chicken stock in place of the water and chicken bouillon

Provided by TLYONS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 30m

Yield 6

Number Of Ingredients 7

½ cup crushed garlic
2 tablespoons butter
6 cups water
1 tablespoon chicken bouillon granules
¼ cup chopped fresh tomato
3 eggs, beaten
salt and pepper to taste

Steps:

  • In a large pot over medium heat, cook garlic in butter until brown. Pour in water and bring to a boil. Stir in bouillon granules, reduce heat and simmer a minimum of 20 minutes. Stir in tomatoes, whisk in eggs and season with salt and pepper just before serving.

Nutrition Facts : Calories 88.1 calories, Carbohydrate 4.3 g, Cholesterol 103.2 mg, Fat 6.4 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 3.2 g, Sodium 80.7 mg, Sugar 0.5 g

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