Cream Of Garlic Soup Recipes

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CREAMY GARLIC SOUP



Creamy Garlic Soup image

While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.

Provided by Taste of Home

Categories     Lunch

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

6 garlic cloves, minced
1 tablespoon olive oil
8 cups chicken broth
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried thyme
1/8 teaspoon dried rosemary, crushed
3 egg yolks
1/2 cup half-and-half cream
8 slices frozen garlic bread, thawed and toasted
Grated Parmesan cheese

Steps:

  • In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

Nutrition Facts :

CREAM OF GARLIC SOUP



Cream of Garlic Soup image

Easy Cream of Garlic Soup, the best natural remedy for colds and flu. Healing and flavourful, this vegetarian soup is ready in well under 30 minutes, and it goes well with the whole family. It's healthy, it's filling, creamy and so simple, so much better than ready-made soups.

Provided by Daniela Apostol

Categories     Soup

Time 30m

Number Of Ingredients 10

3 heads of garlic
3 medium potatoes
1 celery stalk
3 cups vegetable stock (broth)
3 tbsp Greek yogurt
1/4 tsp salt
1/4 tsp ground black pepper
parsley to garnish
1 tsp olive oil
1 tsp butter

Steps:

  • Peel and slice the garlic.
  • In a pan, heat up the oil and butter, add the garlic, and stir for about one minute, so that the garlic can soften a bit.
  • Peel and chop the potatoes and celery, add them to the pan together with the vegetable stock and cook for 15 minutes, or until the vegetables are tender.
  • Transfer everything to a blender, and blend until smooth.
  • Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.
  • The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.
  • Serve hot!

Nutrition Facts : Calories 264 kcal, Carbohydrate 47 g, Protein 10 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1775 mg, Fiber 8 g, Sugar 4 g, ServingSize 1 serving

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

WORLD'S BEST CREAM OF GARLIC SOUP



World's Best Cream of Garlic Soup image

From Food & Wine Magazine. This smooth soup is a specialty of chef Susan Spicer at Bayona in New Orleans. What seems like a prodigious quantity of garlic and onions is mellowed by the long, slow cooking. If you can, make the soup a day ahead; the flavor will be even better.

Provided by Raquel Grinnell

Categories     Onions

Time 1h30m

Yield 1 pot of soup, 6 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
2 tablespoons butter
2 lbs onions, chopped (about 4)
2 cups garlic cloves, chopped (about 4 large heads)
2 quarts chicken broth (rich stock preferred, use vegetable stock for vegetarian version)
1/4 lb bread, cut into chunks (1/2 loaf day-old French bread)
6 parsley stems, 9 sprigs fresh thyme or 1 1/2 teaspoons dried and 1 bay leaves
1 1/2 teaspoons salt
2 cups half-and-half
1/4 teaspoon black pepper, fresh-ground
croutons (optional) or fried garlic chips (optional)

Steps:

  • In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer.
  • Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes.
  • Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.

CREAM OF GARLIC SOUP



Cream of Garlic Soup image

Provided by Food Network

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 9

1/2 cup all-purpose flour
5 cups homemade chicken broth
3/4 cups heavy cream
1 1/2 sticks butter
1 cup chopped garlic
1 large yellow onion, chopped
Salt and ground pepper
Salt and ground pepper
2 tomatoes, peeled, seeded and diced

Steps:

  • Melt the butter in a skillet over medium heat. Add the garlic and onions and cook until soft. Stir in the flour and cook, but don't brown it. Work in the chicken broth with a whisk, 1 cup at a time. Add the cream and season with salt and pepper. Add the tomatoes and cook over low heat, about 20 minutes.

GARLIC SOUP



Garlic Soup image

Garlic Soup, the perfect Natural Antibiotics, helps build up your immunity system, Helps fight off Colds and the Flu. Remember no kissing for an hour.....:)

Provided by cookingaround

Time 1h

Yield Serves 4

Number Of Ingredients 15

Recipe..
All veggies roughly chopped, except carrot.
3 - Med. potatoes.
1 - Lg. carrot.
1 - Sm. onion.
1/2 - Parsnip.
2 or 3 Green onions.
1/2 bulb or 6 gloves garlic.
1 - Cube chicken of veggie stock.
2 to 3 Cooking oil.
1/4 Cup - Butter.
1 tbs. Parsley.
1/2 Cup milk or 1/3 cup cream.
Water as needed.
Salt and pepper to taste.

Steps:

  • Add oil, fry onions, add butter and garlic (do not over- fry garlic).
  • Add water to 3/4 of pot, Add cube stock, parsnip and uncut carrot. Boil 30 mins.
  • Remove carrot and slice, set aside.
  • Cool down rest, add to blender and make creamy, return to pot.
  • Add carrots, parsley, Green onions, milk/cream and salt/pepper to taste. Simmer 15 to 20 min™s.

CREAM OF GARLIC SOUP



Cream of Garlic Soup image

The secret to this soup, a luscious puree of caramelized garlic and onions thickened with French bread, is patience. I originally developed it at Savoir Faire. At the time I had a boyfriend who frequently traveled to Mexico. He would rave about sopa de ajo-a broth flavored with garlic and egg-and it sounded so earthy and scrumptious that I decided to try to make it. My approach to recipe development typically involves looking up several versions of a dish, then taking what I like from each of those recipes. That's exactly how this soup was created. I trained with French chefs, so a puree leapt to mind. Then I read that in Latin countries soups are often thickened with bread. One version relied on fish stock, but I thought chicken stock would be more universally appealing. So I stirred all my ideas together, my mentor Daniel gave it his enthusiastic blessing, and my first true culinary creation was born. When we initially started making this soup, my dishwashers had to peel 10 pounds of garlic at a time. Thankfully, these days at Bayona, we buy peeled garlic by the gallon. In order to develop the proper deep, rich flavor, it's essential to take your time cooking the garlic. You need to stir the mixture a lot over low heat and wait until the onions and garlic get very dark and caramelized. I love garnishing this soup with tiny croutons that provide a crunchy contrast to the silky body.

Yield makes 8 servings

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons olive oil
6 cups peeled and sliced onions (about 2 pounds)
2 cups peeled but not chopped garlic cloves
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
7 cups Chicken Stock, preferably homemade (p. 206)
1 Bouquet Garni (p. 145) made with parsley stems, thyme sprigs, and bay leaf
3 cups stale French bread, torn into 1/2-inch pieces
1 cup half-and-half or heavy cream
Salt and pepper

Steps:

  • Heat the butter and oil in a heavy-bottomed 2-quart saucepan or Dutch oven over medium-low heat. Add the onions and garlic and cook, stirring frequently, until they turn a deep golden brown, 30-40 minutes. Add the thyme, 6 cups Chicken Stock, and Bouquet Garni and bring to a boil. Stir in the bread cubes and let simmer for 10 minutes, until the bread is soft. Remove the soup from heat and cool for 10 minutes.
  • Remove the Bouquet Garni and puree the soup in a blender (in batches, if necessary), until completely smooth. Return the soup to the pot and heat to the desired temperature. Whisk in more Chicken Stock if the mixture is too thick. Add half-and-half or cream until the soup reaches the texture of a classic cream soup. Season to taste with salt and pepper.

CREAMY ROASTED GARLIC SOUP



Creamy Roasted Garlic Soup image

After two weeks of searching and trying recipes I finally found one (making a few modifications)to copy a recipe my DH had at a restaurant in Ohio. If you are a garlic lover, then this is a must for you. It's very creamy and the roasted garlic flavor is out of this world! Prep time includes the 1 hour to roast the garlic. But if you are like me, there is always some on hand in the refridgerator.

Provided by Chippie1

Categories     One Dish Meal

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 14

4 heads garlic (unpeeled)
1/4 cup olive oil
6 tablespoons butter
1 leek, chopped
1 onion, diced
6 tablespoons flour
4 cups chicken broth, heated
1/3 cup dry sherry
1 cup heavy cream
lemon juice, to taste
salt
white pepper, to taste
4 slices French baguettes, toasted
4 slices provolone cheese

Steps:

  • Preheat oven to 350 degrees.
  • Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
  • Drizzle oil over garlic heads.
  • Bake until golden, about one hour.
  • Cool slightly.
  • Press individual garlic cloves between thumb and finger to release garlic oils.
  • Melt butter in heavy large saucepan over medium heat.
  • Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
  • Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
  • Stir in hot stock and sherry.
  • Simmer 20 minutes, stirring occasionally, then cool slightly.
  • Puree soup in batches in blender or processor.
  • Return the soup to the saucepan.
  • Add cream and simmer until thickened, about ten minutes.
  • Add lemon juice to taste.
  • Season with salt and white pepper.
  • Place one slice of toast in bottom of bowl.
  • Ladle soup into bowls.
  • Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

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

CREAMY GARLIC & MUSHROOM SOUP



Creamy Garlic & Mushroom Soup image

Cool, crisp winter evenings call for comforting bowls of rich, cream soup. It's a terrific first course at holiday meals.-Mandy Howison, Glenshaw, Pennsylvania

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 13 servings (1 cup each).

Number Of Ingredients 15

1 pound medium fresh mushrooms, halved
1 pound sliced baby portobello mushrooms
1/2 pound sliced fresh shiitake mushrooms
7 tablespoons butter
12 garlic cloves, minced
2 green onions, chopped
1/2 cup all-purpose flour
2 cans (14-1/2 ounces each) chicken broth
3-1/3 cups 2% milk
1-2/3 cups heavy whipping cream
4 teaspoons minced fresh thyme or 1-1/2 teaspoons dried thyme
2 teaspoons minced fresh basil or 3/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon pepper
Minced fresh parsley

Steps:

  • In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

Nutrition Facts : Calories 246 calories, Fat 20g fat (12g saturated fat), Cholesterol 66mg cholesterol, Sodium 539mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 6g protein.

CREAM OF GARLIC & SAFFRON SOUP



Cream of garlic & saffron soup image

Brian Glover's creamy soup is perfect served as a dinner party starter or as a tasty and light supper

Provided by Good Food team

Categories     Dinner, Lunch, Soup

Time 1h20m

Number Of Ingredients 12

good pinch saffron threads
85g butter
3 large heads green garlic , outer skin removed and roughly chopped
2 medium onions , sliced
2 sticks celery , chopped
1 bay leaf
2 tbsp dry sherry
1.2l chicken or vegetable stock
3 tbsp risotto or long grain rice
142ml carton double cream
lemon juice
crisp croûton , to serve

Steps:

  • Soak the saffron in 2 tbsp hot water for 10 minutes. Melt the butter in a large saucepan. Add the garlic (and its skin), onion, celery and bay leaf to the pan, stir to coat in the butter, then cook very gently, covered, for about 15-20 minutes. The garlic and onions should be very soft and tender but not at all browned, so keep the heat low.
  • Uncover and add the sherry, raise the heat and bring to the boil then add the stock, saffron and its liquid, 1 tsp salt and a good grinding of fresh black pepper. Bring to the boil, stir in the rice and simmer gently for 15 minutes or until the rice is just cooked. Fish the bay leaf out and discard.
  • Liquidise the soup then sieve back into the pan (this gets rid of any bits of skin). Pour in the cream and reheat until hot. Adjust the seasoning adding a little lemon juice to taste if liked and thin with a splash of milk if too thick. Serve sprinkled with croûtons.

Nutrition Facts : Calories 436 calories, Fat 35 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.72 milligram of sodium

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