GARLIC PARMESAN SOUP
Provided by Kitchen Nostalgia
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan. Add flour and stir for about one minute. Butter should still remain white in color.
- Add milk and cream and whisk vigorously to prevent lumps from forming. Cook, whisking constantly, until it begins to thicken. Let it simmer for a few minutes, whisking from time to time. Season with salt, white pepper and nutmeg.
- Add roasted garlic, potatoes and Parmesan. Using immersion blender (or regular blender) blend until smooth.
- Serving suggestion: top the soup with some shaved Parmesan cheese, drizzle with some olive oil and sprinkle with red pepper flakes.
ROASTED GARLIC, POTATO, AND PARMESAN SOUP
Steps:
- For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.
- Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.
- Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.
- For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.
Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 215 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g
ROASTED GARLIC SOUP WITH PARMESAN CHEESE
An easy Roasted Garlic Soup with Parmesan Cheese recipe
Categories Soup/Stew Cheese Garlic Herb Onion Roast Sauté Dinner Fall Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
- Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
- Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.
CHICKEN PARMESAN SOUP
Cheesy red-sauced soup with pasta. Garnish with fresh parsley.
Provided by Denise Nika
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 37m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes.
- Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes.
- Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Nutrition Facts : Calories 792 calories, Carbohydrate 66.5 g, Cholesterol 80.7 mg, Fat 40.8 g, Fiber 4.7 g, Protein 38.4 g, SaturatedFat 9.7 g, Sodium 2328.7 mg, Sugar 9.4 g
ROASTED GARLIC SOUP WITH PARMESAN
Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.
Provided by Miraklegirl
Categories Kosher
Time 1h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
- Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
- Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
- Working in batches, purée soup in blender until smooth.
- Return soup to saucepan; add cream and bring to simmer.
- Season with salt and pepper.
- Divide grated cheese among 4 bowls and ladle soup over.
- Squeeze juice of 1 lemon wedge into each bowl and serve.
44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE
Make and share this 44-Clove Garlic Soup With Parmesan Cheese recipe from Food.com.
Provided by Raquel Grinnell
Categories Cheese
Time 1h30m
Yield 1 pot, 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
- Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
- Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.
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.
TOMATO GARLIC SOUP
I like to make this soup when I'm expecting a lot of people for dinner. My guests enjoy it, too. -Lynn Thompson, Reston, Virginia
Provided by Taste of Home
Categories Lunch
Time 2h10m
Yield 18-20 servings (4-1/2 quarts).
Number Of Ingredients 11
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of garlic bulb. Drizzle with oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a blender. Add the 14-1/2-oz. can of diced tomatoes; cover and process until smooth. Set aside. , Transfer 1/4 cup oil from the foil to a Dutch oven or soup kettle (discard the remaining oil). Saute onion in oil over medium heat until tender. , Stir in the stewed tomatoes, cream, jalapenos, garlic pepper, sugar, salt, pureed tomato mixture and remaining diced tomatoes. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Garnish with croutons and cheese if desired.
Nutrition Facts :
DEB'S GARLIC SOUP
This delicious soup is very easy to make and is a treat anytime, especially if you are on the mend. Garlic is known for its healing properties, and when heated in a soup base, is very palatable. The flavorful toasted bread cubes give this soup that luxury "comfort food" quality.
Provided by mpcdeb
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Peel and chop garlic. Transfer to a medium saucepan, add chicken broth, and bring to a slight boil. Remove soup from the heat and cover with a lid; let stand for 10 minutes.
- Meanwhile, butter bread slices and sprinkle with Parmesan cheese and paprika. Place in a toaster oven and toast on the medium setting (5 or 6) until crusty-just don't burn it. Remove toast from the oven and use a serrated knife to cut into small cubes.
- Divide bread cubes between 4 soup bowls. Sprinkle with sea salt and lemon-pepper seasoning. Use a ladle to stir soup, then scoop broth and garlic pieces and fill the bowls. Stir until bread cubes are well mixed, then serve.
Nutrition Facts : Calories 169.4 calories, Carbohydrate 18 g, Cholesterol 25 mg, Fat 8.1 g, Fiber 0.7 g, Protein 4.5 g, SaturatedFat 4.3 g, Sodium 1761.6 mg, Sugar 2.6 g
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