Garliconionsoup Food

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GARLIC SOUP



Garlic Soup image

A wonderful rich garlic soup that is not overpowering! Served with a salad, crusty bread and a nice white wine, makes a lovely light supper.

Provided by Dee514

Categories     Spanish

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 cloves garlic, peeled and mashed
1 tablespoon olive oil
2 quarts chicken broth or 2 quarts vegetable broth
salt
fresh ground pepper (to your taste)
1/2 teaspoon thyme
1/2 teaspoon sage (or 2 leaves fresh)
1 bay leaf
1/2 cup dry white wine (optional)
1 pinch rosemary
1/2 cup light cream
3 egg yolks, beaten
6 -8 slices of toasted Italian bread or 6 -8 slices French bread
1/2 cup freshly grated parmesan cheese or 1/2 cup romano cheese

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!

ROASTED GARLIC SOUP



Roasted Garlic Soup image

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

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

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

GARLIC SOUP



Garlic Soup image

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

1/4 cup extra-virgin olive oil
2 small heads garlic, smashed and peeled, plus 3 cloves, thinly sliced
1 small onion, chopped
1 cup dry white wine
2 sprigs thyme
1 bay leaf
Kosher salt and freshly ground pepper
1 piece Parmesan cheese rind, plus 1/2 cup grated Parmesan
2 cups cubed day-old crusty bread
1/3 cup sour cream
Fresh dill, for topping

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.

ONION-GARLIC SOUP



Onion-Garlic Soup image

Make and share this Onion-Garlic Soup recipe from Food.com.

Provided by skat5762

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 tablespoons butter
2 -3 cups chopped onions
3/4 cup peeled garlic (about 30)
2 tablespoons all-purpose flour
3 (14 1/2 ounce) cans low sodium chicken broth
1 cup half-and-half
1/2 cup dry sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices bread, torn into pieces (I use whatever I have leftover. French Bread and Focaccia both work wonderfully)

Steps:

  • Melt butter in large pot over medium heat.
  • Add onions and garlic; cover and cook until onions are tender but not brown, stirring occasionally, about 10 minutes.
  • Add flour; stir 2 minutes.
  • Add broth, half and half, Sherry, thyme and bay leaf; bring to boil.
  • Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes.
  • Discard bay leaf.
  • Working in batches, puree soup with bread in blender until smooth.
  • Return to pot.
  • Season with salt and pepper.
  • Rewarm soup over medium heat; serve.

Nutrition Facts : Calories 461.8, Fat 18.3, SaturatedFat 10.6, Cholesterol 45.3, Sodium 304.4, Carbohydrate 38.9, Fiber 2.6, Sugar 6.2, Protein 12.5

GARLIC AND ONION SOUP



Garlic and Onion Soup image

Categories     Soup/Stew     Garlic     Onion     Quick & Easy     Bon Appétit

Yield Serves 6 to 8

Number Of Ingredients 10

3 tablespoons butter
2 cups chopped onions
3/4 cup peeled garlic cloves (about 30)
2 tablespoons all purpose flour
3 14 1/2-ounce cans low-salt chicken broth
1 cup half and half
1/2 cup dry Sherry
1 teaspoon dried thyme
1 small bay leaf
3 slices old-fashioned white bread, torn into pieces

Steps:

  • Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot. Season with salt and pepper. Rewarm soup over medium heat; serve.

ROASTED ONION & GARLIC SOUP



Roasted Onion & Garlic Soup image

When it comes to stirring up comfort in a bowl, Nancy Mueller knows her onions. Her low-fat soup-made with Vidalias or other sweet onions-is a cold-weather tonic for her and husband John of Menomonee Falls, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 8 servings (2 quarts).

Number Of Ingredients 7

6 medium sweet onions
1 whole garlic bulb
3 cups reduced-sodium chicken broth, divided
1/2 cup buttermilk
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon coarsely ground pepper
1/2 cup shredded Swiss cheese

Steps:

  • Place the unpeeled onions and garlic bulb in a 15x10x1-in. baking pan coated with cooking spray. Spritz with cooking spray. Bake, uncovered, at 450° for 50-60 minutes or until tender. , When cool enough to handle, peel the onions and garlic. Place in a blender; add 1 cup of broth. Cover and process until smooth; transfer to a large saucepan. Add the buttermilk, thyme, pepper and remaining broth; heat through. Garnish with cheese.

Nutrition Facts : Calories 83 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 270mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

CREAM OF GARLIC SOUP



Cream Of Garlic Soup image

This rich garlic soup is sure to be a winner!

Provided by MARBALET

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 1h25m

Yield 5

Number Of Ingredients 8

¾ cup garlic cloves, peeled
3 tablespoons olive oil
2 ½ cups chicken broth
1 cup white wine
2 ½ cups milk
1 cup heavy whipping cream
½ cup peeled and cubed potatoes
salt and pepper to taste

Steps:

  • Chop garlic in a food processor to a coarse paste, stopping occasionally to scrape the sides of the bowl.
  • Heat oil in a large saucepan over low heat. Add the garlic paste and cook just until the paste begins to color, stirring constantly. Stir in the chicken broth and wine. Bring mixture to a boil.
  • Reduce heat and simmer for 30 minutes. Stir in the milk, cream and potato and simmer for another 30 minutes.
  • Puree soup in blender, return to saucepan and simmer. Add salt and pepper to taste. Ladle into bowls and serve with buttered French bread.

Nutrition Facts : Calories 399.3 calories, Carbohydrate 18.2 g, Cholesterol 75 mg, Fat 28.9 g, Fiber 0.8 g, Protein 9.1 g, SaturatedFat 13.8 g, Sodium 456.8 mg, Sugar 6.9 g

POTATO AND GARLIC SOUP WITH HERBS



Potato and Garlic Soup with Herbs image

Categories     Soup/Stew     Blender     Garlic     Herb     Potato     Appetizer     Vegetarian     Quick & Easy     Lunch     Fall     Winter     Healthy     Chive     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 8

2 tablespoons olive oil (preferably extra-virgin)
1 cup chopped onion
4 cups canned low-salt chicken broth or vegetable broth
2 pounds russet potatoes, peeled, cut into 1/2-inch pieces
6 large garlic cloves, peeled
1 bay leaf
1/4 cup minced chives or green onions
2 teaspoons minced fresh thyme or 3/4 teaspoon dried

Steps:

  • Heat olive oil in heavy large saucepan over medium heat. Add onion, sauté until golden, about 10 minutes. Add broth, potatoes, garlic and bay leaf; bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are very tender, about 20 minutes. Cool slightly. Discard bay leaf. Coarsely puree soup in blender 1 cup at a time, about 20 seconds per batch (do not overprocess). Return soup to same saucepan. Season to taste with salt and pepper. Simmer until heated through. Ladle soup into bowls. Sprinkle with chives and thyme and serve.

QUICK GARLIC SOUP



Quick Garlic Soup image

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

2 small onions, chopped
1/2 cup butter, cubed
3 garlic cloves, minced
6 tablespoons all-purpose flour
6 cups chicken broth
1/4 to 1/2 teaspoon cayenne pepper

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.

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