Garlic Vegetable Soup Food

ROASTED GARLIC VEGETABLE SOUP

Steps:

• For the Garlic:
• Preheat the oven to 350°F.
• With a sharp knife, slice about ½ inch off the top of the head of garlic. Stack two 6-inch squares of aluminum foil. Place the garlic in the center and lift the sides to form a cup. Drizzle with the olive oil and sprinkle with the oregano, salt, and pepper. Enclose by twisting the edges of the foil together to seal.
• Place on a baking sheet and roast 20 to 25 minutes, until entirely softened. Open the foil and set aside to cool. When cool enough to handle, squeeze to remove the garlic cloves, discarding the skins.
• For the Soup:
• Heat the olive oil in a large heavy saucepan over low heat. Add the onion and cook 5 minutes. Add the carrots, leek, celery, thyme, bay leaves, salt, and pepper. Cook, stirring occasionally, about 20 minutes, until the vegetables are very soft and golden. Pour in the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, uncovered, 10 to 20 minutes.
• Transfer 1 cup of the stock to a blender. Add the roasted garlic and puree. Pour the garlic mixture back into the soup pot, along with the cream. Adjust the seasonings and continue cooking over medium heat just to heat through. With a slotted spoon, remove the bay leaves and bunch of thyme.
• Sprinkle the toasted garlic bread with the grated cheese. Ladle the soup into bowls and top each with a slice of garlic cheese bread and a sprig of thyme. Serve hot.

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.

GARLIC VEGETABLE SOUP

Steps:

• Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well.
• Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour.
• Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.

ROASTED VEGETABLE SOUP

Steps:

• Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind.
• Right before serving, stir in the thyme and lemon zest.
• Preheat the oven to 425 degrees F.
• In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste.
• Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl.

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.

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.

BEEF VEGETABLE GARLIC SOUP

Steps:

• Sprinkle meat with 1/4 teaspoons garlic powder and pepper.
• Brown and drain well if using Ground sirloin.
• Put meat into a large soup pot or into sprayed Crock Pot.
• Add the remaining ingredients and bring to a boil. (Crockpot put on high for about an hour).
• Reduce heat and simmer about 1 1/2 hours.
• The longer you simmer the thicker the soup will be.
• In a crockpot cook on low about 8-10 hours checking after about 6 hours to check the thickness.
• The potatoes help to thicken this soup and the tomatoes give body to the broth.

BEST GINGER GARLIC SOUP FOR COLDS

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.

SPANISH GARLIC AND VEGETABLE SOUP

Steps:

• Heat oil in a large pot over medium heat. Add carrot, cabbage, cauliflower and leeks. Cook, stirring constantly, for a few minutes until cabbage wilts. Stir in the garlic and tomato paste, and continue to cook for another minute or two, stirring constantly to prevent the garlic from burning. Stir in 2 cups of water, then cover and simmer for 10 minutes.
• Pour in the diced tomatoes and the remaining 2 cups of water, and return to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Reserve 2 cups of the liquid, and puree the remaining soup in a blender or food processor. Return the blended mixture to the reserved liquid, and stir in milk and butter. Return to a boil, and cook for 1 minute. Season to taste with salt and pepper, and serve.

GARLIC VEGETABLE PASTA SOUP

Steps:

• In large soup pot heat the olive oil and water.
• Add the garlic and onion and saute 5 minutes.
• Add the 7 cups water, bouillion, and carrots.
• Bring to a boil, cook 5 minutes and add cabbage, broccoli, tomato sauce, pasta shells, and seasonings.
• Bring to another boil, stir, reduce heat, cover and simmer for 20 minutes.

VEGETABLE SOUP WITH BASIL AND GARLIC SAUCE

Steps:

• Make soup:
• Cut fennel stalks flush with bulb, discarding them, and trim off any tough outer layers from bulb. Chop fennel into 1/2-inch pieces.
• Cook pancetta in oil in a 7- to 9-quart heavy pot over moderate heat, stirring occasionally, until just beginning to brown, 5 to 7 minutes. Stir in fennel, onion, turnip, carrots, and cabbage and cook, stirring occasionally, until cabbage is wilted, 5 to 7 minutes. Add cheese rind, squash, potato, thyme sprigs, bay leaf, salt, and water and bring to a boil.
• Reduce heat and simmer, uncovered, 10 minutes. Add lima beans, green beans, and cannellini and simmer until vegetables are tender, about 5 minutes. Discard cheese rind, thyme sprigs, and bay leaf. Stir in spinach and season with salt and pepper.
• Make pistou while soup is simmering:
• Mince and mash garlic to a paste with salt (or pound with a mortar and pestle). Blend with basil in a food processor until basil is finely chopped. Add oil and cheese and purée.
• Top servings with a spoonful of pistou, then stir.