Crouton-Topped Garlic Soup

  Soups

“Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbedcroutons enhance the soup’s taste and add texture, but it’s the freshly grated cheese that make this dish taste like heaven!”

Crouton-Topped Garlic Soup

Average Rating: 2

TOTAL TIME: Prep: 20 min. Cook: 1 hour
YIELD: 4 servings.

Ingredients

  • 20 garlic cloves, peeled
  • 1 tablespoon olive oil
  • 2 large onions, halved and sliced
  • 2 tablespoons butter
  • 2-1/2 cups reduced-sodium chicken broth
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 cup heavy whipping cream

  • CROUTONS:
  • 2 cups cubed sourdough bread, crusts removed
  • 2 tablespoons olive oil
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

  • TOPPINGS:
  • 1/2 cup shredded Gruyere or Swiss cheese
  • 2 tablespoons minced fresh parsley

Instructions

  • 1. In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside.
  • 2. In a Dutch oven over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.
  • 3. For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally.
  • 4. Divide soup among four bowls. Top with croutons, cheese and parsley.

Nutrition Facts

1 each: 570 calories, 46g fat (22g saturated fat), 111mg cholesterol, 804mg sodium, 29g carbohydrate (4g sugars, 2g fiber), 12g protein.

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