Garlic Thyme Soup Recipes

ROASTED GARLIC-THYME SOUP

Roasted Garlic-Thyme Soup image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 23

Ingredients

2 tablespoons olive oil
1 large onion, chopped
1 rib celery, chopped
2 large carrots, chopped
1 large leek, well washed and chopped (including 2/3 of green part)
1 small bunch thyme
2 bay leaves
12 black peppercorns
2 quarts chicken stock, preferably homemade
1 large bunch thyme
15 cloves (approximately) roasted garlic, recipe follows
3/4 cup heavy cream
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon freshly ground black pepper
6 very thin slices French bread, toasted and rubbed with a cut garlic clove, for garnish
2 tablespoons grated Parmesan
6 tiny sprigs thyme, for garnish
1 head garlic, whole and unpeeled
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Steps:

In a large heavy saucepan heat the olive oil over very low heat. Add the celery, onion, carrots, leek and thyme. Cook for about 30 minutes, until very soft and brown. Stir occasionally and keep the heat low to prevent the vegetables from burning. Add the bay leaves, peppercorns, and stock, increase the heat and bring the liquid to a boil. Immediately reduce the heat to very low and simmer, covered for 15 to 20 minutes. Strain the stock into a clean pan, pressing down on the solids to extract all their flavor. Discard the solids. Add the large bunch of thyme to the broth and simmer actively for 15 minutes. Strain again and add the roasted garlic cloves, cream, salt and pepper. Taste for seasoning and serve in heated cream soup bowls. Sprinkle the toasted croutes with a little Parmesan. Top each bowl with a toasted croute and a sprig of thyme.
Preheat the oven to 350 degrees. With a sharp knife, slice off the very top of the garlic, just to expose most of the cloves (this will make them easier to squeeze out after cooking). Make a doubled layer of aluminum foil about 6 by 6 inches square. Place the garlic in the center and bring up the sides a little to form a cup. Drizzle over the olive oil and add the oregano, salt and pepper. Bring the sides all the way up and twist together to make a firm seal. Place in the oven and roast for 20 to 25 minutes. Open the top so the garlic will stop cooking and set aside until cool enough to handle. Squeeze the garlic cloves out of their skins and discard the skins.

PUMPKIN/SQUASH SOUP WITH GARLIC AND THYME

Pumpkin/Squash Soup With Garlic and Thyme image

This yummy, warming soup is perfect for cold winter days. It has a subtle garlic and thyme flavour and could be jazzed up easily by adding in some cream or serving with a dollop of sour cream and some cilantro or green onions on top. I hope you enjoy! :)

Provided by Lalaloula

Categories Onions

Time 40m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1 teaspoon oil
400 g pumpkin, diced (I use hokkaido squash)
1 stalk celery, diced finely
2 garlic cloves, minced (use big ones, if you like garlic)
1 onion, diced
4 sprigs fresh thyme (or 1 ts dried)
2 cups vegetable stock (might need more)
salt and pepper

Steps:

If using fresh thyme first of all remove leaves from the sprigs and use only the leaves for the soup.
Heat oil in a pot and when ready, add all the veggies and the thyme. Sautee for about 4 minutes or until fragrant and lightly browned.
Add enough broth to just cover the veggies.
Simmer on medium heat for about 20 minutes or until veggies are tender.
Using a hand-held blender puree the soup to your liking.
Season with salt and pepper to taste.
Serve with all the trimmings you like. Enjoy!
NOTE: For a slightly different flavour, roast the pumpkin and garlic beforehand (in the oven) and cook slightly less.

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