CREAMY GARLIC SOUP
While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
CHEF JOHN'S CREAMY MUSHROOM SOUP
This is one of my favorite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook, stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes.
- Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle.
- Transfer soup to a blender in small batches and puree on high speed until smooth and thick.
- Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.
Nutrition Facts : Calories 272.2 calories, Carbohydrate 12.2 g, Cholesterol 78 mg, Fat 23.3 g, Fiber 2.3 g, Protein 6.9 g, SaturatedFat 14.1 g, Sodium 666.6 mg, Sugar 4.8 g
GARLIC SOUP
Do not be intimidated by the amount of garlic in this fragrant, creamy soup. The bulk of the garlic is slow cooked first in oil and then with broth to bring out the sweetness and downplay the sharpness of raw garlic. A touch of bread and sour cream adds body and richness and lightly fried sliced garlic, as a garnish, adds a final crisp touch of garlic flavor.
Provided by Food Network Kitchen
Time 1h10m
Yield 6 servings
Number Of Ingredients 11
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 THYME SOUP
Make and share this Garlic Thyme Soup recipe from Food.com.
Provided by Roosie
Categories European
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350*F.
- Spread garlic cloves evenly in shallow baking pan.
- Drizzle with the olive oil and season with the salt and pepper.
- Cover the pan with aluminum foil and bake 15-20 minutes or until cloves are golden.
- Seperate the garlic from the olive oil while still warm.
- Reserve both and cool.
- After garlic cloves have cooled somewhat, place in blender or food processor.
- Add 2 tablespoons of the reserved olive oil.
- Puree to a smooth paste.
- In a stock pot over high heat, boil the cream for about 10 minutes until it is reduced by 1/4 (you should have about 2 1/4 cups cream left).
- Add vegetable stock, garlic paste and thyme.
- Season to taste with salt and pepper.
- Simmer for 15 minutes.
Nutrition Facts : Calories 639.4, Fat 62.3, SaturatedFat 29.9, Cholesterol 163, Sodium 53.5, Carbohydrate 18.8, Fiber 1.2, Sugar 0.6, Protein 5.4
GARLIC SOUP
This garlic soup, which is based on a Provençal recipe, requires a minimal number of the staples that I always have on hand. It calls for garlic; eggs; some sort of pasta; a green vegetable that can be as simple as the limp bunch of broccoli in my crisper or, as I use in this recipe, frozen peas; and Parmesan or Gruyère for the garnish.
Provided by Martha Rose Shulman
Categories pastas, soups and stews, appetizer, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring 6 1/2 cups water to a boil in a 3- or 4-quart saucepan. Add minced garlic, salt, bay leaf and thyme. Cover and simmer 15 minutes. Taste and adjust salt. Remove bay leaf, and fresh thyme sprigs, if using. (Dried thyme will be difficult to remove.)
- Add pasta to pot. Stir, cover and simmer until al dente, about 5 to 10 minutes, depending on pasta type. Stir from time to time so that pasta doesn't stick to the bottom of the pot. Add peas and simmer 5 minutes.
- Meanwhile, rub toasted bread slices with cut garlic clove and place 2 pieces in each bowl.
- Beat together eggs and olive oil. Temper the egg: Spoon 2 ladlefuls of the hot soup into eggs and stir together.
- Turn off heat under soup and slowly stir in tempered egg mixture. Add pepper and parsley. Ladle soup into bowls over bread, sprinkle cheese over the top and serve.
Nutrition Facts : @context http, Calories 210, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 9 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 232 milligrams, Sugar 3 grams, TransFat 0 grams
CARROT & PARSNIP SOUP
Create a batch of creamy parsnip and carrot soup for a warming lunch or supper. Serve with crusty bread and freeze any leftovers you have for busy days
Provided by Liberty Mendez
Categories Lunch, Supper
Time 55m
Number Of Ingredients 10
Steps:
- Heat the oil in a large saucepan and fry the onion and celery for 10 mins, stirring occasionally until softened. If they start to catch, add a small splash of water. Add the garlic, thyme and ½ tsp black pepper and cook for 2 mins. Add the carrots, parsnips and stock and bring to the boil. Reduce to a simmer and cook for 20 mins until the vegetables are soft, stirring occasionally.
- Blend using a stick blender until smooth. Add the cream and blitz again until combined, then taste for seasoning. To serve, ladle into bowls and scatter over a little chopped parsley, if you like.
Nutrition Facts : Calories 190 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
ROASTED GARLIC CREAM OF MUSHROOM SOUP WITH THYME
Wonderfully creamy hearty soup featuring mushrooms in a creamy base of fragrant roasted garlic, onions and a hint of Thyme.
Provided by Chef Hunter 1368
Categories Vegetable
Time 27m
Yield 5 Cups, 5 serving(s)
Number Of Ingredients 11
Steps:
- Prep:.
- Chop 4 Crimini mushrooms and 4 White mushrooms finely and set aside.
- Slice remaining White and Crimini mushrooms and reserve in separate bowl.
- Directions:.
- In a 5-quart pot, melt butter on med-high heat until slightly browned, 1-2 minutes - this will happen fairly quickly so be careful to watch it; turn heat down to medium.
- Gradually whisk in all-purpose flour - mixture will be bubbly.
- Stir in dried onion, granulated garlic, parsley and white pepper to rue and stir constantly for 2 minutes until onion and garlic are fragrant and slightly browned; mixture will seem on the dry side.
- Slightly lower your heat to Medium-Low and add contents of chopped mushrooms and mix thoroughly for 1 minute.
- Add your chicken stock to the mushroom mixture and bring heat up to Medium, stirring occasionally so your mixture doesn't stick to the bottom.
- Cook for 5 minutes to thicken.
- Add in the dried Thyme and mix thoroughly.
- Add your whipping cream, half-and-half or whole milk and whisk together. This will thin out your mixture a bit and make for a smooth consistency.
- Heat your mixture for 2 minutes.
- Add your sliced mushrooms and stir, until bubbly.
- Turn heat to Medium-Low and simmer for an additional 5 minutes, stirring occasionally.
- Remove from heat. You soup will thicken as it stands.
Nutrition Facts : Calories 392.9, Fat 31.4, SaturatedFat 19.4, Cholesterol 98.8, Sodium 373.9, Carbohydrate 23.2, Fiber 2.3, Sugar 3.2, Protein 7.5
CIDER & ONION SOUP WITH CHEESE & APPLE TOASTS
Make Tom Kerridge's version of French onion soup. Use any cheese you have in the fridge for the toasts - a crumbly goat's cheese works well
Provided by Tom Kerridge
Categories Lunch, Soup, Starter
Time 1h
Number Of Ingredients 13
Steps:
- Heat the butter in a saucepan until foaming, then add the onions and cook for 10 mins until soft and golden. Add the garlic and cook for 1 min more. Pour over the cider, then add the potato and thyme sprigs and simmer for another 2 mins. Stir in the stock and cream, bring to the boil and simmer for 15 mins until the potato is soft. Remove and discard the thyme, transfer the soup to a blender and blitz until smooth.
- To make the cheese & apple toasts, heat the grill to high. Toast the bread on both sides, then mix the cheese, dried apple and onion together. Pack the mixture onto the toasts, then grill until melted and golden. Pour the soup into bowls, scatter over the apple matchsticks and thyme leaves, then serve with the toasts.
Nutrition Facts : Calories 523 calories, Fat 31 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 14 grams protein, Sodium 2.3 milligram of sodium
ROASTED GARLIC TOMATO SOUP
Serve this creamy, rich as a meal starter or on its own with fresh-baked bread for a light lunch. It'll warm AND fill you right up!-Lizzie Munro, Brooklyn, New York
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts :
More about "garlic thyme soup food"
GARLIC THYME SOUP - THE KELLIE KITCHEN GARLIC THYME SOUP
From thekelliekitchen.com
Cuisine AmericanTotal Time 30 minsCategory SoupCalories 61 per serving
RICH AND CREAMY GARLIC MUSHROOM SOUP - LARDER LOVE
From larderlove.com
ROASTED BUTTERNUT SQUASH SOUP - EATINGWELL
From eatingwell.com
VEGAN GARLIC CHICKPEA SOUP - THE CLEVER MEAL
From theclevermeal.com
LITERALLY THE BEST CHICKEN NOODLE SOUP RECIPE
From therecipecritic.com
40 GARLIC CLOVE SOUP {FOR COLDS & FLU} - ITALIAN FOOD …
From italianfoodforever.com
CREAMY CANNELLINI BEAN SOUP WITH GARLIC AND THYME
From thepetitecook.com
GARLIC-THYME SAUCE - BETTER HOMES & GARDENS
From bhg.com
THIS WILD RICE SOUP, WITH MY VEGAN TWEAKS, REMINDS ME OF HOME
From washingtonpost.com
HOW TO MAKE TIKTOK'S 60-CLOVE CREAMY GARLIC SOUP - ALLRECIPES
From allrecipes.com
FRESH THYME AND GARLIC SOUP FROM SPLENDID SOUPS BY JAMES …
From app.ckbk.com
GARLIC SOUP RECIPE (HEALING AND DELICIOUS) | WELLNESS MAMA
From wellnessmama.com
CAULIFLOWER, THYME AND POTATO SOUP WITH CHEESY MUSTARD CROUTONS
From smh.com.au
VEGETARIAN SLOW COOKER 15 BEAN SOUP RECIPE - TASTING TABLE
From tastingtable.com
NIGEL SLATER’S FRESH SOUP RECIPES FOR SPRING | FOOD | THE GUARDIAN
From theguardian.com
EASY MUSHROOM SOUP RECIPE - BBC FOOD
From bbc.co.uk
RECIPE: CLASSIC GARLIC AND TOMATO SOUP - BEST HEALTH
From besthealthmag.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love