ROASTED GARLIC POTATO SOUP
Roasting mellows and sweetens the blend of veggies in this hearty and heartwarming soup. It's perfect for a cozy night in. -Misty Brown, Glendale Heights, Illinois
Provided by Taste of Home
Categories Lunch
Time 1h5m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves); cut top off bulb. Melt 1-1/2 teaspoons butter; drizzle over garlic. Wrap in heavy-duty foil. Place in a 9-in. round baking pan; set aside., Place potatoes and onions in a single layer in an ungreased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with salt and pepper. Toss to coat. , Bake garlic and potato mixture at 400° for 35-40 minutes or until tender, stirring vegetables once. Cool slightly., In a blender, combine 2 cups broth and half of the vegetable mixture; cover and process until blended. Repeat with 2 cups broth and remaining vegetable mixture; set aside., In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add remaining broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Squeeze softened garlic into pan. Stir in milk and pureed vegetables; heat through.
Nutrition Facts : Calories 206 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 892mg sodium, Carbohydrate 32g carbohydrate (6g sugars, Fiber 3g fiber), Protein 3g protein.
ROASTED GARLIC POTATO SOUP WITH PARMESAN
A wholesome roasted garlic and potato soup. A smooth soup garnished with chunky roasted potatoes and savory parmesan cheese. Add some greens or pesto for a simple supper. Gluten-free recipe
Provided by Karen Tedesco
Categories Soup and Stew
Time 1h
Number Of Ingredients 9
Steps:
- Heat the oven to 400 (200C) degrees.
- 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.
- Puree the soup with a hand blender or in a regular blender in batches (let it cool 10 minutes before putting in the blender) until smooth. Stir in 1/4 cup of the parmesan and the lemon juice.
- To serve, put 4 or 5 roasted potatoes in each serving bowl. Ladle the soup over the potatoes. Sprinkle with additional cheese and some of the herbs.
Nutrition Facts : ServingSize 1 serving, Calories 233 kcal, Carbohydrate 45 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 150 mg, Fiber 6 g, Sugar 3 g
ROASTED GARLIC AND SWEET POTATO SOUP
"My garden produced a bumper crop of sweet potatoes and I created this soup to help use them up," says Kathy Rairigh from Milford, Indiana. You'll love the creamy texture and flavors of garlic and thyme.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings (2-1/2 quarts).
Number Of Ingredients 9
Steps:
- Remove papery outer skin from garlic bulb (do not peel or separate cloves). Cut top off bulb; brush with 1/2 teaspoon oil. Wrap in heavy-duty foil., Place sweet potatoes and onions in a 15x10x1-in. baking pan coated with cooking spray. Drizzle with remaining oil; toss to coat. , Bake garlic and vegetables at 425° for 30-35 minutes or until tender. Cool for 10-15 minutes., Place 1-1/2 cups broth, parsley, thyme, salt and pepper in a blender. Squeeze softened garlic into mixture; cover and process until smooth. Transfer to a large saucepan. , In batches, process the sweet potatoes, onions and remaining broth until smooth; add to garlic mixture. Cook, stirring occasionally, until heated through.
Nutrition Facts : Calories 109 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 440mg sodium, Carbohydrate 21g carbohydrate (9g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
GARLIC POTATO SOUP
Heart warming and hearty, this bacon-flecked savory soup is made with chunks of red potatoes, carrots, onion and celery that simmer in chicken broth with minced garlic.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the broth, garlic,potatoes, carrots, onion, celery and bacon in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cover and cook for15 minutes or until the vegetables are tender.
- Reduce the heat to medium. Stir the milk, potato flakes and parsley in the saucepan. Cook until the mixture is hot and bubbling, stirring occasionally.
Nutrition Facts : Calories 285.1 calories, Carbohydrate 54.2 g, Cholesterol 14.2 mg, Fat 4 g, Fiber 6 g, Protein 10.5 g, SaturatedFat 1.5 g, Sodium 1025.4 mg, Sugar 9.1 g
ROASTED POTATO AND GARLIC SALAD
This is not your traditional potato salad recipe, but it is sooooo good! It has such delicious, robust flavors and has always been a huge hit at our summer barbeques.
Provided by Holly
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place 1/2 cup of olive oil in a large bowl. Toss the cubed potatoes in the oil until coated, and then spread them evenly on a baking sheet.
- Pass the red peppers through the bowl of oil, making sure they are evenly coated. Place on a separate baking sheet.
- Cut about 1/2 inch off the tops of the garlic and drizzle with the remaining oil from the bowl. Place on the baking sheet with the red peppers. Sprinkle the potatoes, peppers and garlic with salt and pepper, and then place both sheets in the oven for about 20 minutes.
- Check the potatoes: they should be soft, brown and crispy. If not, return them to the oven for an additional 10 minutes or until they are done. The peppers and garlic will take longer, and are done when the skins on the peppers are black and garlic is dark brown (no more than 40 minutes total).
- Once everything has been roasted, place the potatoes in a large bowl and seal the peppers in a plastic bag to let them steam for 10 minutes. (This will loosen their skins.)
- Take the peppers out of the bag, remove their skins and seeds and chop them up. Add to the bowl with the potatoes and stir to mix.
- Turn the garlic heads upside down and squeeze the softened garlic past into a separate, small bowl. Mix in the balsamic vinegar, 1/3 cup olive oil and oregano until smooth. Pour the dressing onto the potatoes and peppers and toss to coat. Season to taste with additional salt and pepper. Best when served warm or at room temperature. To prepare in advance for an occasion, refrigerate and then reheat in the microwave just until warmed through.
Nutrition Facts : Calories 519.9 calories, Carbohydrate 55.9 g, Fat 30.6 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 4.2 g, Sodium 27.3 mg, Sugar 7.1 g
GARLIC ROASTED POTATOES
What could be better than roasted new potatoes with garlic? Yummy!
Provided by It's A New Day
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 45m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
- Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
- Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.
Nutrition Facts : Calories 168.3 calories, Carbohydrate 24.5 g, Fat 6.9 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 1 g, Sodium 300.1 mg, Sugar 1 g
ROASTED GARLIC POTATO SOUP
Serve hot with sausage and crusty bread for a hearty winter meal. Or serve cold with a light salad and a crisp white wine for a refreshing yet filling summer dish. From the Austin American-Statesman.
Provided by realbirdlady
Categories Potato
Time 1h15m
Yield 4 quarts, 12-16 serving(s)
Number Of Ingredients 18
Steps:
- Place garlic and canola oil in a small saucepan. Simmer until golden brown. Strain the garlic from the oil. (The oil can be discarded, or saved for another recipe.).
- Pour olive oil in a 5-6 quart stockpot over medium high heat. Add shallot, leeks and potatoes. Saute 12-15 minutes, or until vegetables begin to brown.
- Deglaze the pan with the wine, and reduce to 1/3 the original volume of liquid.
- Add chick stock and cream. Bring to a boil, reduce heat, and simmer about 30 minutes, until potatoes are tender.
- Pour soup into blender, add half the garlic, and process until smooth. (Be careful with the hot liquid. If you have an immersion blender, use that instead.).
- Return soup to stockpot over low heat. Add seasonings and blend well.
- Garnish with remaining garlic gloves.
Nutrition Facts : Calories 753.3, Fat 68, SaturatedFat 37.7, Cholesterol 222.2, Sodium 300.4, Carbohydrate 26.8, Fiber 1.8, Sugar 3.8, Protein 9
ROASTED VEGETABLE SOUP
Provided by Ina Garten
Time 13h15m
Yield 3 to 4 servings
Number Of Ingredients 22
Steps:
- In a large saucepan, heat 3 cups of chicken stock. In 2 batches, coarsely puree the roasted vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade. Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
- Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, and seasonings in a 16 to 20-quart stockpot. Add 7 quarts of water and bring to a boil. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander and discard the solids. Chill the stock overnight. The next day, remove the surface fat. Use immediately or pack in containers and freeze for up to 3 months.
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1- to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
ROASTED GARLIC, POTATO & VEGETABLE SOUP
I checked through Recipezaar and couldn't find any like this one that I threw together for lunch today. The secret is the roasted garlic (there are many recipes for roasting garlic here on Recipezaar I used Mean Chefs') - I just did 15 heads and froze them and they are wonderful. The potatoes I used are wee little runts from the garden only about 1/2" across but any potato will do peeled & diced.
Provided by Bergy
Categories Clear Soup
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
- Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
- You may puree the soup or not - your choice.
- I like to add some garlic croutons but it isn't necessary.
- Serve.
Nutrition Facts : Calories 239.6, Fat 4.7, SaturatedFat 1.2, Cholesterol 10.8, Sodium 547.1, Carbohydrate 37.5, Fiber 5.1, Sugar 10.3, Protein 12.8
ROASTED GARLIC POTATO SOUP
A stick to your ribs meal! Serve with cheese, bacon or herbs.
Provided by KATMAC
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place potatoes in a shallow roasting pan and drizzle with 1 tablespoon olive oil. Sprinkle with pepper; stir to coat. Bake for 25 minutes, or until potatoes are browned. Reserve 1 cup of roasted potatoes.
- In a 3 quart saucepan heat remaining oil; saute onions for 5 minutes. Add potatoes and garlic and stir in broth and water. Bring to a boil, reduce heat and simmer, uncovered, for 20 minutes.
- Spoon half of broth mixture into a blender; blend until nearly smooth. Repeat with remaining mixture; return all to pot. Stir in milk and season with salt to taste. Ladle into bowls and top with reserved roasted potatoes.
Nutrition Facts : Calories 240.9 calories, Carbohydrate 42.9 g, Cholesterol 4.1 mg, Fat 6.1 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 1.4 g, Sodium 479.4 mg, Sugar 4.6 g
ROASTED AUTUMN VEGETABLE SOUP
Roasting sweet potatoes, carrots and parsnips brings out their best features. Blend them, and you have a warm, healthy soup for a cool fall night. -Stephanie Flaming, Woodland, California
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 12 servings (4 quarts).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Peel and cut sweet potatoes, carrots and parsnips into 1-1/2-in. pieces; place in a large bowl. Add onions and garlic cloves; drizzle with oil and toss to coat. Divide mixture between 2 greased 15x10x1-in. baking pans. Roast 40-50 minutes or until tender, stirring occasionally., Transfer vegetables to a Dutch oven. Add broth, milk, salt and pepper. Bring to a boil; simmer, uncovered, 10-15 minutes to allow flavors to blend., Puree soup using an immersion blender. Or cool soup slightly and puree in batches in a blender; return to pan and heat through. Sprinkle servings with minced herbs.
Nutrition Facts : Calories 240 calories, Fat 6g fat (0 saturated fat), Cholesterol 6mg cholesterol, Sodium 1251mg sodium, Carbohydrate 43g carbohydrate (18g sugars, Fiber 7g fiber), Protein 6g protein.
ROASTED POTATO SOUP
From Vegetarian Times- December 2000. Roasting vegetables adds a satisfying, bold flavor dimension to soup. Be sure to roast the vegetables long enough for the onions to get well done, as undercooking them will give the soup a raw flavor. Because roasting leaves a brown skin on the potatoes, the soup won't be perfectly smooth when you puree it. But don't worry: A few chunks in the soup contribute to the texture.
Provided by Dominick and Amanda
Categories Potato
Time P3DT3h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F Place potatoes in large bowl. Snip root end off each onion and cut each half into 3 sections. Add onions to potatoes, breaking up onions with your fingers to separate.
- Drizzle vegetables with oil, add thyme and toss well. Spread vegetables on baking sheet. Season with salt and pepper.
- Slice top third off head of garlic and place it on a piece of foil. Put 1/2 tablespoon butter on top of garlic and drizzle 2 teaspoons water onto foil. Fold sides of foil to enclose; place on pan with vegetables.
- Roast vegetables 45 minutes, then remove garlic. Continue roasting vegetables until tender, about 15 minutes more.
- In large saucepan, bring broth to a simmer over medium-low heat. Transfer half the roasted vegetables to food processor and add 1/2 cup hot broth. Process mixture until fairly smooth, then transfer to bowl. Repeat with remaining vegetables and a little more hot broth, squeezing garlic pulp out of husks into last batch. Stir all pureed mixture into broth in pan; keep pan over low heat.
- In small saucepan, melt remaining 2 tablespoons butter over medium-low heat. Add flour and cook, stirring constantly, 1 1/2 minutes. Stir in milk and cook, stirring often, until thickened, about 3 minutes. Stir in ladleful of soup and cook 1 minute.
- Add mixture back to soup. Cook over medium-low heat until heated through, stirring occasionally, about 10 minutes. Serve right away, or cool, refrigerate and reheat when needed.
Nutrition Facts : Calories 186.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 11.7, Sodium 42.1, Carbohydrate 26.9, Fiber 3.1, Sugar 2.1, Protein 3.7
OVEN ROASTED GARLIC POTATO SOUP
So very easy and very comforting! This creamy roasted garlic and potato soup is delicious and leaves you wanting a second bowl.
Provided by Snowbaby
Categories Potato
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Remove any papery skin from the fresh heads of garlic. Cut a little off the tops of garlic heads to expose fresh garlic and drizzle olive oil over top.
- Place garlic in an oven safe baking dish.Cover and bake for 45 minutes.Let garlic cool before going to next steps.
- In a large soup pot on medium high heat, pour olive oil that remained from the roasting period and squeeze the garlic bulbs to release cloves into a large soup pot.
- Add diced onion and cubed potatoes.
- Saute for 2-3 minutes.
- Add in chicken broth,water,salt and pepper.
- Bring to a boil and reduce heat to simmer for 15 minutes.
- Using a wire whisk, gently smash potatoes in the pot although leaving some chunks of potato for texture. If you prefer a creamed soup then smash more or remove potatoes from the pot and blend in a blender.
- Add in cream or milk and wait till soup comes back to a slow boil.
- Add in a couple of spoon fulls of your pasta.Enjoy.
Nutrition Facts : Calories 303.7, Fat 14.3, SaturatedFat 4.3, Cholesterol 14.9, Sodium 262.3, Carbohydrate 38.5, Fiber 4.2, Sugar 3.7, Protein 7.3
ROASTED LEMON-GARLIC POTATO WEDGES
These roasted potato wedges are flavored with fresh lemon juice and garlic, and make for an easy, savory side dish. They are delicious served with chicken or pork.
Provided by fabeveryday
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with nonstick cooking spray.
- Toss potato wedges with olive oil, melted butter, lemon juice, minced garlic, thyme, garlic salt, and onion powder in a large bowl. Season with freshly ground cracked pepper to taste. Spread the potatoes in an even layer in the prepared baking dish.
- Roast in the preheated oven for 20 minutes. Remove the pan from the oven and flip the potato wedges. Continue roasting until the potatoes are golden and cooked through, about 20 minutes more. Sprinkle with parsley and serve.
Nutrition Facts : Calories 261.8 calories, Carbohydrate 34.4 g, Cholesterol 15.3 mg, Fat 12.8 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 4.6 g, Sodium 166.4 mg, Sugar 0.2 g
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