Crouton-Topped Garlic Soup for Two

  Soups

Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbed croutons 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 for Two

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TOTAL TIME: Prep: 20 min. Cook: 40 min.
YIELD: 2 servings.

Ingredients

  • 10 garlic cloves, peeled
  • 1-1/2 teaspoons olive oil
  • 1 large onion, halved and sliced
  • 1 tablespoon butter
  • 1-1/4 cups reduced-sodium chicken broth
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1/2 cup heavy whipping cream

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

  • TOPPINGS:
  • 1/4 cup Gruyere cheese or shredded Swiss cheese
  • 1 tablespoon 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 large saucepan 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 two bowls. Top with croutons, cheese and parsley.

Nutrition Facts

1 serving: 525 calories, 43g fat (22g saturated fat), 112mg cholesterol, 804mg sodium, 26g carbohydrate (7g sugars, 2g fiber), 11g protein.

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