Easy Baked Garlic Soup Recipes

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.

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.

Steps:

• Saute garlic in oil until slightly browned.
• Heat broth and wine until hot but not boiling.
• Add garlic, oil, spices and herbs, cover and simmer for 1 hour.
• Remove bay leaf from pot and puree soup.
• Return pureed soup to pot and continue simmering.
• Add cream to egg yolks, then add a bit of soup and mix well.
• Add egg mixture to the pot and simmer for about 5 minutes or until heated through.
• Place a toast slice in each bowl, ladle soup over toast slice and sprinkle with cheese.
• Serve and enjoy!

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.

Steps:

• Small bunch fresh basil, optional
• For the breadsticks: Preheat the oven to 375 degrees F with a rack in the upper third of the oven. Line a sheet pan with aluminum foil and lightly spray with nonstick spray.
• Whisk the flour, baking powder, salt and baking soda together in a medium bowl, w. Add the yogurt and oil and mix with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured work surface and knead until the surface is smooth and the dough is homogeneous, 1 to 2 minutes. If the dough is very sticky, knead in an additional tablespoon of flour at a time. Flatten into a disk and divide into 8 wedges.
• Lightly spray your work surface and hands with nonstick cooking spray to make rolling easier. Roll each wedge into a 6-inch rope and place on the sheet pan, spacing the breadsticks evenly apart.
• Bake in the upper third of the oven until springy to the touch and golden, 20 to 22 minutes, rotating the pan front to back halfway through. Switch the oven to broil and broil until desired level of golden brown is achieved, 30 to 60 seconds. This will happen quickly! Remove the breadsticks from the oven.
• While the breadsticks bake, prepare the soup: Melt the butter (or heat the oil) in a medium Dutch oven or saucepan over medium heat. Add the onions and a few pinches of salt. Cook, stirring occasionally, until the onions are translucent, 3 to 5 minutes. Add the tomato paste and cook, stirring occasionally, until the onions are coated and a fiery orange color, about 1 minute. Add the flour and stir to coat the onions, allowing the flour to cook for about 1 minute.
• Toss the garlic into the onions and immediately add the tomatoes and their juice, the broth, yogurt and sugar if using. Season with salt and pepper. Raise the heat and bring to a boil. Blend the soup with an immersion blender until smooth. (Alternatively, working in batches, transfer the soup to a blender, blend until smooth, then pour into a large heatproof bowl. Return the blended soup to the Dutch oven.)
• Reduce to a simmer, check for seasoning and allow to simmer, stirring occasionally, while the breadsticks finish baking.
• Finish the breadsticks: Place the butter, garlic and salt in a small saucepan and heat over medium-low heat until the butter melts and the garlic just begins to sizzle. Immediately remove from the heat (don't allow the garlic to brown) and brush the garlic butter over the just-baked breadsticks and sprinkle with the Parmesan. Serve the breadsticks with the soup, garnishing the soup with torn basil leaves, if desired.

Steps:

• Add oil, fry onions, add butter and garlic (do not over- fry garlic).
• Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
• Remove carrot and slice, set aside.
• Cool down rest, add to blender and make creamy, return to pot.
• Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.

Steps:

• In a small saucepan over medium-low heat, saute the garlic until aromatic.
• Add the tomatoes, and saute for another minute or so, then add the broth.
• Scramble the egg, parmesean cheese, hot sauce, salt and pepper in a serving bowl.
• (I just use the bowl I'm going to eat out of; less clean up.) When the broth comes to a boil, add the egg mixture while stirring.
• Remove from heat, place in a bowl, top with fresh ground pepper, and enjoy.

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.