ROASTED GARLIC AND PARMESAN SPREAD
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
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
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
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
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
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
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
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
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
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
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
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
Provided by Kitchen Nostalgia
Number Of Ingredients 10
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
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
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
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
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
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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ROASTED GARLIC SOUP WITH PARMESAN CHEESE - RECIPES - FAXO
From faxo.com
- Place 26 unpeeled garlic cloves in a small glass baking dish; add 2 T. olive oil; season with salt and pepper; toss to coat; cover baking dish tightly with foil. Bake until garlic is golden brown and tender, about 45 minutes. Let cool.
- Squeeze cooled garlic between fingertips to release the cloves. Transfer cloves to a small bowl.
- Melt butter in heavy large saucepan over medium-high heat; add onions and thyme; cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw, peeled garlic cloves; cook 3 minutes; add chicken stock; cover; simmer until garlic is very tender, about 20 minutes.
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5/5 (10)Total Time 1 hrCategory Soup And StewCalories 233 per serving
- Put the garlic cloves in a small baking dish. Drizzle with olive oil, sprinkle with a pinch of salt and cover with a piece of foil. Roast until the cloves are soft and golden brown, 25-30 minutes.
- Put 2 cups of the potatoes on a baking sheet. Add 2 tablespoons olive oil and 1/2 teaspoon salt and toss around to coat. Roast in the oven alongside the garlic until tender, about 40 minutes.
- Heat a tablespoon of olive oil in a large pot or saucepan over medium-high heat. Add the leek and cook until softened. Add the roasted garlic, remaining raw potatoes, 6 cups water or broth and 1 teaspoon salt. Bring to a simmer and cook until the potatoes are tender, about 25 minutes.
CREAM OF ROASTED ASPARAGUS SOUP WITH GARLIC & PARMESAN
From creative-culinary.com
Servings 4Total Time 25 minsCategory Soups And StewsCalories 223 per serving
- Add the asparagus to the pan and roast on the stovetop until beginning to soften; approximately 4-5 minutes. If I'm including the tougher end stalks, I put those in the pan first and cook for 2-3 minutes before adding the tender pieces.
- Add the onion to the pan and stir until translucent. Add the garlic and stir an additional minute. Season with salt and pepper.
- Put the pan ingredients into a blender (or use an immersion blender) and add the chicken stock. Cover and blend until smooth.
ROASTED GARLIC PARMESAN SAUCE RECIPE - CURRYTRAIL
From currytrail.in
5/5 (16)Calories 518 per servingCategory Sauces
- Place whole garlic head over aluminum foil over baking tray. Drizzle olive oil and sprinkle salt over garlic, pack whole garlic head in aluminum foil and roast in pre-heated oven at 350 F for 25-35 minutes.
- Remove roasted garlic from oven. Let it cool down a bit. Separate each garlic clove and squeeze it holding the tip. Garlic comes out off the peel easily. If it doesn’t come off, peel by squeezing, simply hold the peel and pull if off.
- Note - You can make a big batch of roasted garlic and store in fridge for about a week. Use in any dish you want.
ROASTED GARLIC SOUP | FOR THE LOVE OF COOKING
From fortheloveofcooking.net
5/5 (1)Category SoupServings 4Total Time 1 hr 55 mins
- Slice the top of the bulbs of garlic off so every clove of garlic is exposed. Place on a small square of tinfoil (easy clean up). Drizzle with olive oil.
ROASTED GARLIC & SHALLOT POTATO SOUP & CHEESY CROUTONS RECIPE
From myrecipes.com
5/5 (7)Calories 290 per servingServings 8
- To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact. Place garlic in a shallow roasting pan. Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake at 400° for 20 minutes. Add shallots to pan. Drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and bake at 400° for 25 minutes or until tender and browned. Cool. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.
- Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook 15 minutes or until lightly browned, stirring occasionally. Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered, 5 minutes.
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