ITALIAN ROASTED GARLIC SOUP
Make and share this Italian Roasted Garlic Soup recipe from Food.com.
Provided by Hey Jude
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Rub off some of the papery outer skins of the garlic heads but do not peel them or separate the cloves, leave the heads intact.
- Slice 1/4" off the top of each garlic head.
- Place the heads, cut side up, in a lightly sprayed or oiled baking dish.
- Drizzle 1/2 teaspoons oil over each head.
- Bake, uncovered, until golden, about 1 hour.
- Cool slightly then press the whole head with your hand all at once to release the garlic pulp.
- Place the pulp in a bowl and set aside.
- In a large soup pot over medium heat, warm the remaining oil.
- Add onion and celery and saute until tender, about 5 minutes.
- Add reserved garlic pulp, stock, beans, basil salt, pepper and bay leaf.
- Bring to a boil; reduce heat to medium-low and simmer, uncovered, 15 minutes.
- Remove bay leaf and discard.
- In a food processor or blender (or better yet, an immersion blender, which is what I used), puree soup in batches.
- Return to pot and stir in half-and-half.
- Simmer until flavors are blended, about 5 minutes.
- Ladle into bowls and sprinkle with Parmesan cheese and parsley.
Nutrition Facts : Calories 248, Fat 7.8, SaturatedFat 2.5, Cholesterol 11.7, Sodium 518.4, Carbohydrate 33.3, Fiber 5.5, Sugar 4.1, Protein 12.6
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.
TUSCAN WHITE BEAN AND GARLIC SOUP
Provided by Giada De Laurentiis
Time 20m
Yield 4 to 6 servings (8 cups)
Number Of Ingredients 11
Steps:
- Place a medium, heavy soup pot over medium heat. Add the butter, olive oil, and shallot. Cook, stirring occasionally, until the shallots are softened, about 5 minutes. Add the sage and beans and stir to combine. Add the stock and bring the mixture to a simmer. Add the garlic and simmer until the garlic is softened, about 10 minutes. Pour the soup into a large bowl. Carefully ladle 1/3 to 1/2 of the soup into a blender and puree until smooth. Be careful to hold the top of the blender tightly, as hot liquids expand when they are blended. Pour the blended soup back into the soup pan. Puree the remaining soup. Once all the soup is blended and back in the soup pan, add the cream and the pepper Keep warm, covered, over very low heat.
- Place a grill pan over medium-high heat. Drizzle the slices of ciabatta bread with extra-virgin olive oil. Grill the bread until warm and golden grill marks appear, about 3 minutes a side. Serve the soup in bowls with the grilled bread alongside.
ITALIAN GARLIC SOUP
Steps:
- Heat your stock pot with the olive oil and throw in the onions. In another 3-4 minutes add the leeks and wait for them to soften
- When that happens, add the potatoes, garlic, stock cubes, thyme and salt to taste. Give it a good mix and add 6 cups of hot water. Let this simmer over medium heat, until the potatoes are completely cooked
- Insert a stick blender and blend this to smooth puree´ and let it gently simmer over medium heat. Add the cream, pepper and the parsley. Cook for 5-6 minutes and then remove from flame*
- To make the croutons, in a pan add the olive oil and the bread. Keep stirring and frying until they are well browned. Season with salt and pepper, mix well and remove from flame
- Serve your delicious, warming Italian garlic soup topped with the croutons and garnished with some cream, thyme and pepper. Enjoy!
Nutrition Facts : Calories 185 kcal, ServingSize 1 serving
ITALIAN VEGETABLE SOUP
Warm up your week with this good-for-you vegetable soup that's easy to freeze ahead
Provided by Good Food team
Categories Dinner, Soup
Time 1h10m
Number Of Ingredients 15
Steps:
- Gently cook the onion, carrots and celery in the oil in a large saucepan for 20 mins, until soft. Splash in water if they stick. Add the sugar, garlic, purée, herbs and courgettes and cook for 4-5 mins on a medium heat until they brown a little.
- Pour in the beans, tomatoes and stock, then simmer for 20 mins. If you're freezing it, cool and do so now (freeze for up to three months). If not, add half the Parmesan and the pasta and simmer for 6-8 mins until pasta cooked. Sprinkle with basil and remaining Parmesan to serve. If frozen, defrost then re-heat before adding pasta and cheese and continuing as above.
Nutrition Facts : Calories 215 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.06 milligram of sodium
ROASTED GARLIC SOUP
Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.
Provided by Marian
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Yield 4
Number Of Ingredients 13
Steps:
- Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
- Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
- Puree soup in batches in a blender or food processor.
- Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.
Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g
ITALIAN SPAGHETTI SOUP WITH GARLIC
Make and share this Italian Spaghetti Soup With Garlic recipe from Food.com.
Provided by kzbhansen
Categories Spaghetti
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place everything except for spaghetti and spinach in a large kettle with 2 quarts of water; bring to a boil.
- Cover and simmer 1 hour.
- Add seasonings, spaghetti and spinach.
- Simmer 10-12 minutes until spaghetti in tender.
- Drain.
- Add a small drizzle of olive oil to each bowl when serving.
Nutrition Facts : Calories 323, Fat 9.9, SaturatedFat 1.4, Sodium 60.3, Carbohydrate 47.3, Fiber 13.4, Sugar 7.3, Protein 13.1
QUICK GARLIC SOUP
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
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.
ITALIAN VEGETABLE SOUP
Makes a lot and is very, very good.
Provided by Jackie
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h10m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground beef in a large soup pot. Cook over medium heat until evenly browned. Drain excess fat. Stir in onion, celery, carrots, garlic, chopped tomatoes, tomato sauce, beans, water and bouillon. Season with parsley, oregano and basil. Simmer for 20 minutes.
- Stir in cabbage, corn, green beans and pasta. Bring to a boil, then reduce heat. Simmer until vegetables are tender and pasta is al dente. Add more water if needed.
Nutrition Facts : Calories 440.7 calories, Carbohydrate 52.5 g, Cholesterol 48.4 mg, Fat 16.6 g, Fiber 13.3 g, Protein 22.4 g, SaturatedFat 6.4 g, Sodium 1295 mg, Sugar 9 g
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