Roasted Garlic Soup With Parmesan Cheese Recipes

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ROASTED GARLIC AND PARMESAN SPREAD



Roasted Garlic and Parmesan Spread image

This is an awesome and simple bread spread to use in place of butter or garlic butter. Use light mayonnaise if you want fewer calories. The prep time is almost nothing if you have roasted garlic in the fridge from a previous meal. Spread thinly on bread before toasting in the oven or serve in a bowl for guests to apply to their own bread.

Provided by Rob

Categories     Side Dish     Sauces and Condiments Recipes

Time 40m

Yield 8

Number Of Ingredients 6

4 cloves garlic, peeled
1 teaspoon olive oil
¼ cup mayonnaise
2 tablespoons grated Parmesan cheese
ground black pepper to taste
1 pinch salt to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil.
  • Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic.
  • Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl.
  • Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.

Nutrition Facts : Calories 62.6 calories, Carbohydrate 0.8 g, Cholesterol 3.7 mg, Fat 6.4 g, Fiber 0.1 g, Protein 0.7 g, SaturatedFat 1.1 g, Sodium 58.5 mg, Sugar 0.1 g

ROASTED ASPARAGUS WITH PARMESAN



Roasted Asparagus with Parmesan image

Asparagus is a yummy vegetable you can use for a side dish or appetizer.

Provided by Diane

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 20m

Yield 4

Number Of Ingredients 5

olive oil cooking spray
1 pound fresh asparagus, tough ends trimmed
¼ cup shredded Parmesan cheese
1 teaspoon sea salt
¼ teaspoon garlic powder, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
  • Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
  • Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Nutrition Facts : Calories 46 calories, Carbohydrate 4.7 g, Cholesterol 4.4 mg, Fat 1.7 g, Fiber 2.3 g, Protein 4.4 g, SaturatedFat 0.9 g, Sodium 660.1 mg, Sugar 2.2 g

ROASTED GARLIC SOUP WITH PARMESAN CHEESE



Roasted Garlic Soup with Parmesan Cheese image

An easy Roasted Garlic Soup with Parmesan Cheese recipe

Categories     Soup/Stew     Cheese     Garlic     Herb     Onion     Roast     Sauté     Dinner     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

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.

ROASTED GARLIC SOUP WITH PARMESAN



Roasted Garlic Soup with Parmesan image

Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.

Provided by Miraklegirl

Categories     Kosher

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

26 cloves roasted garlic (2-3 heads)
2 tablespoons olive oil
2 tablespoons butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 cloves garlic, peeled
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
1/2 cup whipping cream
1/2 cup finely grated parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • 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.
  • Divide grated cheese among 4 bowls and ladle soup over.
  • Squeeze juice of 1 lemon wedge into each bowl and serve.

ROASTED VEGETABLE SOUP



Roasted Vegetable Soup image

Oven cooking the veg until golden and caramelized adds lots of extra flavour to this comforting soup. Add parmesan for a creamy finish!

Provided by Nicky Corbishley

Categories     Lunch

Time 50m

Number Of Ingredients 15

1 large sweet potato (peeled and chopped into chunks)
1 red bell pepper (deseeded and chopped into chunks)
1 yellow bell pepper (deseeded and chopped into chunks)
2 medium carrots (peeled and chopped)
3 cloves garlic (left in the skin)
3 tbsp olive oil
½ tsp salt
½ tsp ground black pepper
½ tsp paprika
½ tsp ground cumin
1 red onion (peeled and chopped into wedges)
1 litre (4 1/4 cups) vegetable stock ((use vegetable bouillon for gluten free))
35 g (1/3 cup) grated parmesan
2 tbsp grated parmesan
a few sprigs of fresh thyme

Steps:

  • Preheat the oven to 200C/400F
  • Place the chunks of sweet potato, red and yellow bell peppers, carrots and garlic cloves (skin on) on a large baking tray.
  • Drizzle on the olive oil and sprinkle on the salt, pepper, cumin and paprika. Toss it all together using your hands.
  • Place in the oven for 20 minutes, turning everything over after 10 minutes.
  • After the 20 minutes, add the red onion wedges and toss everything together again so the onion also gets coated in oil.
  • Place back into the oven for a further 10-12 minutes until the vegetables are tender and slightly caramelized. Remove from the oven.
  • Put a couple of tablespoons of the roasted vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too.
  • Pour in the stock. Bring to the boil and simmer for five minutes. Turn off the heat and then blend with a hand blender.
  • Stir in the parmesan and season to taste.
  • Serve topped with the reserved roasted vegetables, a sprinkling of grated parmesan and a few sprigs of fresh thyme.

Nutrition Facts : Calories 228 kcal, Carbohydrate 20 g, Protein 6 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 9 mg, Sodium 1505 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

ROASTED GARLIC SOUP



Roasted Garlic Soup image

This recipe uses over 40 cloves of garlic. And it's the perfect amount to produce a subtle garlic flavor that's richly creamy. Some of the cloves get roasted ahead of time in the oven; you can do this a day ahead of time. And the rest are simmered until soft in the broth. Since the garlic gets cooked to softness, this takes the edge off the sharp garlic flavor of raw or flash-sautee'd garlic. If you like some garlic with bite, feel free to garnish the soup with some raw cloves that have been minced.

Provided by Sally Humeniuk

Categories     Soup

Time 1h

Number Of Ingredients 16

26 garlic cloves, (peeled)
2 tablespoons olive oil
2 tablespoons butter
2 medium onions, (sliced (about 2 generous cups))
2 teaspoons chopped fresh thyme, (or 1/2 teaspoon dried)
18 garlic cloves, (smashed and peeled)
4 cups chicken broth, (low-sodium or vegetable broth)
½ cup whipping cream (half and half, oat or almond milk work well)
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
½ cup finely grated Parmesan cheese
1 large russet potato, (not peeled, cut into large chunks (optional))
4 lemon wedges
Toasted croutons, (drizzled in oil, salt and pepper then baked at 350F degrees until golden)
8 cloves fresh garlic, (minced and sauteed just until fragrant in olive oil, dashed with pepper)
Parmesan Crisps, (recipe below)

Steps:

  • For the roasted garlic, this can be done a day ahead:
  • Preheat the oven to 350F degrees. Cut the bottom portion off where the garlic attaches to the base. To make peeling the garlic easy, you can smash them a bit then the peel will come right off. Place garlic in small glass baking dish. Drizzle with 2 tablespoons olive oil and add a dash each of salt and pepper. Toss to coat. Cover baking dish tightly with a lid or foil and bake until garlic is golden brown and tender, about 45 minutes. Transfer cloves to small bowl. If making the day before, place cooled garlic in a plastic bag or covered dish and refrigerate until needed. By the way, this roasted garlic is fabulous anytime for a garlic paste or just for snacking on the roasted garlic cloves. The oil, salt and pepper, and roasting method create a fabulous treat.

Nutrition Facts : Calories 242 kcal, Carbohydrate 16 g, Protein 7 g, Fat 18 g, SaturatedFat 8 g, Cholesterol 39 mg, Sodium 864 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GARLIC PARMESAN SOUP



Garlic Parmesan Soup image

Provided by Kitchen Nostalgia

Number Of Ingredients 10

3 potatoes (peeled and boiled)
1/4 c butter
1/4 c flour
3 1/2 c milk
1 c cream (20% fat)
1/2 tsp salt
1/4 tsp white pepper
a pinch of grated nutmeg
2 Tbsp roasted garlic* (sliced)
1/2 cup freshly grated Parmesan cheese

Steps:

  • Melt butter in a saucepan. Add flour and stir for about one minute. Butter should still remain white in color.
  • Add milk and cream and whisk vigorously to prevent lumps from forming. Cook, whisking constantly, until it begins to thicken. Let it simmer for a few minutes, whisking from time to time. Season with salt, white pepper and nutmeg.
  • Add roasted garlic, potatoes and Parmesan. Using immersion blender (or regular blender) blend until smooth.
  • Serving suggestion: top the soup with some shaved Parmesan cheese, drizzle with some olive oil and sprinkle with red pepper flakes.

44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE



44-Clove Garlic Soup With Parmesan Cheese image

Make and share this 44-Clove Garlic Soup With Parmesan Cheese recipe from Food.com.

Provided by Raquel Grinnell

Categories     Cheese

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 10

26 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
2 1/4 cups onions, sliced (about 1 large onion)
1 1/2 teaspoons fresh thyme, chopped
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese, finely grated (about 2 ounces)
4 lemon wedges

Steps:

  • Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
  • Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
  • Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.

ROASTED GARLIC, POTATO, AND PARMESAN SOUP



Roasted Garlic, Potato, and Parmesan Soup image

A creamy, delicious soup that comes together in no time thanks to Parmesan stock.

Provided by Ozoz Sokoh

Categories     Appetizer     Brunch     Dinner     Lunch

Time 50m

Yield 4

Number Of Ingredients 12

For the Soup:
3 tablespoons (45ml) extra-virgin olive oil
1 medium white onion (about 8 ounces; 225g), finely chopped
Kosher salt and freshly ground black pepper
1 1/4 pounds (2 large potatoes; 570g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
10 cloves roasted garlic , mashed to a paste
4 cups (1L) Parmesan stock , plus extra as needed
Pinch of freshly grated nutmeg
For Serving:
Fresh basil leaves, small leaves left whole, large leaves torn into pieces
Red pepper flakes
Crusty bread

Steps:

  • For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.
  • Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.
  • Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.
  • For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.

Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 215 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g

ROASTED TOMATO SOUP WITH PARMESAN CROUTONS



Roasted Tomato Soup with Parmesan Croutons image

Soup is a meal prep classic-it freezes beautifully or can keep in the refrigerator for a few days. But what I like about this recipe is that you get a two-for-one for the same amount of time. First you will make my Meal Prep Roasted Tomatoes, featuring rosemary, garlic and olive oil. All of that flavor is then the foundation for this soup. Plus you can save the extra tomatoes to add to sandwiches or your favorite pastas. You use the extra olive oil from roasting tomatoes to make homemade croutons that are coated in Parmesan cheese, which absolutely fills my craving for the classic tomato and grilled cheese combination. This soup can be made in advance, portioned and then stored in the refrigerator for 4 days or in the freezer for 2 to 3 months so you can have it anytime you want.

Provided by Food Network

Categories     side-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 15

6 cups Meal Prep Roasted Tomatoes, recipe follows, plus the reserved tomato juice-olive oil mixture, 4 sprigs roasted rosemary and 4 cloves roasted garlic (reserve the remaining tomatoes for another use)
4 heaping cups 1/2-inch-diced bread, such as baguette (about 1/2 baguette)
Kosher salt and freshly cracked black pepper
2 tablespoons grated Parmesan
2 tablespoons extra-virgin olive oil
2 small shallots, minced
4 cups unsalted chicken stock
3/4 cup heavy cream
2 teaspoons lemon juice
Fresh basil leaves, for garnish
5 pounds cherry tomatoes
1/4 cup plus 2 tablespoons extra-virgin olive oil
4 sprigs rosemary
4 cloves garlic, peeled but left whole
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 425 degrees F.
  • Measure out 2 tablespoons of the reserved tomato juice and olive oil mixture from the Meal Prep Roasted Tomatoes. Place the bread on a rimmed baking sheet along with the leaves from 1 sprig of the reserved roasted rosemary and 1/2 teaspoon salt. Sprinkle with the reserved tomato-oil mixture and toss. Spread the bread out evenly and bake until brown and crispy, about 10 minutes. Immediately toss with the Parmesan; the residual heat will melt the Parmesan to the croutons. Set aside.
  • While the croutons bake, remove and reserve the roasted garlic and remaining rosemary sprigs from the roasted tomatoes. Add the tomatoes with the remaining tomato juice and olive oil mixture to a blender with the leaves from the reserved rosemary sprigs. Set aside.
  • Set a medium saucepan over medium heat and add the olive oil. Mince the reserved garlic. When the oil is hot, add the shallots and garlic and saute until the shallots soften and just begin to brown, 2 to 3 minutes; season with a pinch of salt. Transfer the mixture to the blender and blend on high speed until smooth.
  • Pour the tomato mixture back into the saucepan and stir in the stock. Bring the mixture to a simmer over medium-high heat. Simmer until heated through, 8 to 10 minutes. Season the soup with 2 teaspoons salt. Stir in the cream, reduce the heat to medium-low and gently simmer 3 to 4 minutes. Turn off the heat, stir in the lemon juice and add more salt to taste. At this point, you can cool the soup completely and store in an airtight container in the refrigerator for up to 4 days or freeze for 2 to 3 months.
  • When ready to serve, ladle the hot soup into bowls and top with the croutons, pepper and torn basil leaves.
  • Preheat the oven to 425 degrees F.
  • Toss together the tomatoes, olive oil, rosemary sprigs, garlic, 1 tablespoon salt and 1/2 teaspoon pepper in a large bowl until everything is evenly coated. Divide between 2 rimmed baking sheets and bake until the garlic begins to brown and the tomatoes just begin to burst, about 25 minutes. Let cool completely.
  • Transfer the tomatoes, garlic, rosemary sprigs and tomato juice-olive oil mixture to an airtight container and refrigerate up to 4 days. Use these tomatoes to make soup, serve with eggs for breakfast, add to sandwiches or make into a pasta sauce for dinner.

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2019-02-19 Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream; bring to a simmer; season with salt and pepper. Serve …
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