Roasted Garlic Soup With Parmesan Cheese Recipes

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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

ROASTED GARLIC, POTATO, AND PARMESAN SOUP



Roasted Garlic, Potato, and Parmesan Soup image

A creamy, delicious soup that comes together in no time thanks to Parmesan stock.

Provided by Ozoz Sokoh

Categories     Appetizer     Brunch     Dinner     Lunch

Time 50m

Yield 4

Number Of Ingredients 12

For the Soup:
3 tablespoons (45ml) extra-virgin olive oil
1 medium white onion (about 8 ounces; 225g), finely chopped
Kosher salt and freshly ground black pepper
1 1/4 pounds (2 large potatoes; 570g) Yukon Gold potatoes, peeled and cut into 1-inch pieces
10 cloves roasted garlic , mashed to a paste
4 cups (1L) Parmesan stock , plus extra as needed
Pinch of freshly grated nutmeg
For Serving:
Fresh basil leaves, small leaves left whole, large leaves torn into pieces
Red pepper flakes
Crusty bread

Steps:

  • For the Soup: In a medium pot, heat olive oil over medium heat until shimmering. Add onion, season with salt and pepper, and cook, stirring frequently, until onion is softened, 6 to 8 minutes. Add potato and roasted garlic, season lightly with salt and pepper and continue to cook, stirring frequently, until onion just begins to brown, about 5 minutes.
  • Add Parmesan stock, and bring to boil over medium-high heat. Reduce heat to simmer and cook, stirring occasionally, until potatoes are tender and offer little to no resistance when poked with a paring knife, 12 to 15 minutes. Remove from heat.
  • Using an immersion or countertop blender, blend soup until completely smooth (if using a countertop blender, blend in batches, if necessary, and start blending at low speed before increasing to high). If soup is too thick, thin as needed with additional Parmesan stock. Season to taste with salt and pepper, and a pinch of nutmeg.
  • For Serving: Divide soup between warmed bowls, sprinkle with basil and red pepper flakes, and serve, passing bread at the table.

Nutrition Facts : Calories 288 kcal, Carbohydrate 42 g, Cholesterol 2 mg, Fiber 4 g, Protein 6 g, SaturatedFat 2 g, Sodium 215 mg, Sugar 5 g, Fat 11 g, UnsaturatedFat 0 g

ROASTED GARLIC SOUP WITH PARMESAN CHEESE



Roasted Garlic Soup with Parmesan Cheese image

An easy Roasted Garlic Soup with Parmesan Cheese recipe

Categories     Soup/Stew     Cheese     Garlic     Herb     Onion     Roast     Sauté     Dinner     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  • Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
  • Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

44-CLOVE GARLIC SOUP WITH PARMESAN CHEESE



44-Clove Garlic Soup With Parmesan Cheese image

Make and share this 44-Clove Garlic Soup With Parmesan Cheese recipe from Food.com.

Provided by Raquel Grinnell

Categories     Cheese

Time 1h30m

Yield 1 pot, 4 serving(s)

Number Of Ingredients 10

26 garlic cloves, unpeeled
2 tablespoons olive oil
2 tablespoons butter (1/4 stick)
2 1/4 cups onions, sliced (about 1 large onion)
1 1/2 teaspoons fresh thyme, chopped
18 garlic cloves, peeled
3 1/2 cups chicken stock
1/2 cup heavy cream
1/2 cup parmesan cheese, finely grated (about 2 ounces)
4 lemon wedges

Steps:

  • Preheat oven to 350 degrees F. Place the 26 cloves of garlic in small baking dish. Toss the garlic with 2 tablespoons olive oil and season with salt and pepper. Cover the baking dish tightly with foil and bake for about 45 or until garlic is soft and golden brown. Remove from oven and allow to cool enough to handle the garlic. Squeeze each garlic clove to release the garlic and place in a small bowl.
  • Heat a heavy bottom large saucepan over medium-high heat and melt 2 tablespoons butter. Saute the onions and thyme and cook until the onions are soft and translucent, about 6 minutes. Add the roasted garlic, 18 cloves of raw garlic and cook for an additional 3 minutes. Add chicken stock and cover and simmer for about 20 minutes or until the garlic is tender. Use an immersion blener to puree the soup until smooth or transfer in batches to a blender. Return the soup to the saucepan and add the heavy cream and bring to a simmer. Season with additional salt and pepper if needed.
  • Divide the grated Parmesan cheese equally into 4 bowls and ladle in soup. Squeeze lemon juice into each bowl and serve. Garnish with fresh thyme or chopped chives.

ROASTED GARLIC SOUP WITH PARMESAN



Roasted Garlic Soup with Parmesan image

Ripped off a Martha Stewart bulletin board. This is a VERY elegant soup that is so tasty and not difficult to prepare.

Provided by Miraklegirl

Categories     Kosher

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

26 cloves roasted garlic (2-3 heads)
2 tablespoons olive oil
2 tablespoons butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 cloves garlic, peeled
3 1/2 cups chicken stock or 3 1/2 cups vegetable stock
1/2 cup whipping cream
1/2 cup finely grated parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • Melt butter in heavy large saucepan over medium-high heat; add onions and thyme and cook until onions are translucent, about 6 minutes.
  • Add roasted garlic and 18 raw garlic cloves and cook 3 minutes.
  • Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes.
  • Working in batches, purée soup in blender until smooth.
  • Return soup to saucepan; add cream and bring to simmer.
  • Season with salt and pepper.
  • Divide grated cheese among 4 bowls and ladle soup over.
  • Squeeze juice of 1 lemon wedge into each bowl and serve.

ROASTED CAULIFLOWER AND GARLIC SOUP



Roasted Cauliflower and Garlic Soup image

Provided by Valerie Bertinelli

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 12

1 head cauliflower, cut into 2-inch pieces (about 8 cups)
30 cloves garlic, peeled
1/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pound russet potatoes, peeled and cut into 1/2-inch chunks
2 stalks celery, chopped
1 yellow onion, chopped
1 tablespoon fresh thyme leaves
1 cup dry white wine
One 6-ounce piece Parmesan rind
6 cups low-sodium chicken broth
Freshly grated Parmesan, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the cauliflower, garlic and 1/4 cup of olive oil to a rimmed baking sheet. Sprinkle generously with salt and pepper and toss to coat. Roast until the cauliflower is fork tender and lightly charred in places, about 25 minutes.
  • In the meantime, heat a Dutch oven over medium-high heat. Add the remaining 2 tablespoons of olive oil, potatoes, celery, onion and thyme. Sprinkle with a generous pinch of salt and pepper. Cook, stirring often, until the vegetables have slightly softened, about 5 minutes. Add the white wine to deglaze the pan, scraping up any brown bits that have developed at the bottom of the pan. Add the chicken broth, Parmesan rind and roasted cauliflower and garlic. Bring to a boil, then turn the heat down to low and cover. Simmer for 25 minutes, stirring occasionally to prevent the cheese rind from sticking to the bottom of the pan. Remove the cheese rind and discard.
  • In batches, carefully transfer the mixture to a high powered blender. Blend until completely smooth (see Cook's Note).
  • Once all the soup is blended, add it back into the Dutch oven. Season with salt and pepper to taste. Ladle into bowls and garnish with a pinch of pepper and a sprinkle of Parmesan.

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Provided by Guy Fieri

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 20

6 large whole heads garlic
1 tablespoon olive oil
2 teaspoons salt, divided
1 1/2 teaspoons freshly cracked black pepper, divided
6 tablespoons unsalted butter
3/4 cup all-purpose flour
4 cups chicken stock
2 cups water
1 tablespoon Italian seasoning
1 cup heavy cream, if desired
2 tablespoons minced fresh Italian flat-leaf parsley
2 tablespoons extra-virgin olive oil
Asiago Crostini, recipe follows
1/3 cup olive oil
2 cloves garlic, finely minced
1/4 teaspoon freshly ground black pepper
1/2 teaspoon hot Hungarian paprika
1/2 teaspoon dried oregano, crushed
1 sourdough baguette, sliced into 1-inch thick pieces, cut slightly on diagonal
1/2 cup shredded Asiago cheese

Steps:

  • Preheat the oven to 375 degrees F.
  • Cut the tops off the garlic heads just to expose the bulbs and remove any excess papery skins. Place in a large sheet of aluminum foil and drizzle with 1 tablespoon olive oil and 1/2 teaspoon each of the salt and pepper. Close the foil around them, leaving a space between the tops and the foil, and place on a baking sheet in the oven. Roast until soft and fragrant, about 1 hour 15 minutes. Remove, cool, and squeeze out the garlic into a bowl.
  • In a large, heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter, add the roasted garlic, and cook for 5 minutes. Add in the flour and cook until a dark golden roux is achieved, an additional 5 to 6 minutes, stirring frequently. Add 1 cup chicken stock, incorporate, and repeat until all the chicken stock had been added. Repeat with the water. Add the Italian seasoning, remaining salt and pepper, and stir to combine well. Bring to a simmer and cook for 15 minutes. Add in the cream, if using, cook for 10 minutes more at a very low simmer, stirring occasionally. Adjust the seasoning, if needed, and serve garnished with a sprinkle of the parsley and a fresh drizzle of the extra virgin olive oil. Serve with Asiago Crostini.
  • Preheat the oven to 400 degrees F.
  • In a small bowl, combine the oil, garlic, and spices and mix well. Place the bread slices on a parchment-lined baking sheet.
  • With a basting brush, coat each piece with the oil-spice mixture. Sprinkle each slice with about 1 teaspoon of the shredded cheese.
  • Place in the oven and cook until cheese is melted and bread is starting to crisp and darken around the edges, 8 to 10 minutes.
  • Remove and let cool before serving.
  • Cook Time 2 hours 10 minutes .

ROASTED GARLIC AND BRIE SOUP



Roasted Garlic and Brie Soup image

This French cheese soup comes from Leslie's Tavern in Rockingham, Vermont.

Categories     Bon Appétit     Soup/Stew     Brie     Cheese     Garlic

Yield Serves 6

Number Of Ingredients 11

2 heads garlic, separated into cloves (unpeeled)
6 tablespoons olive oil
1 medium onion, finely diced
2 celery stalks, finely diced
1 carrot, finely diced
1/4 cup all-purpose flour
6 cups chicken stock or canned low-salt broth
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried
7 ounces brie, rind removed, cheese cut into pieces
Ground white pepper

Steps:

  • Preheat oven to 325ºF. Place garlic in medium glass baking dish. Drizzle with 2 tablespoons oil. Cover dish with foil. Bake until garlic is golden and very tender, about 30 minutes. Transfer dish to rack and cool garlic.
  • Heat remaining 4 tablespoons oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 10 minutes. Add celery and carrot and sauté until vegetables are tender, about 10 minutes. Add flour and stir 3 minutes. Gradually stir in stock. Bring to boil, stirring frequently. Reduce heat to medium-low and simmer until soup is slightly thickened, stirring occasionally, about 15 minutes.
  • Peel garlic and transfer to processor. Add 1 cup soup to garlic. Purée until smooth. Return mixture to saucepan. Stir in oregano and thyme. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Bring soup to a simmer over medium-low heat. Gradually add Brie, stirring until melted after each addition. Season soup to taste with white pepper and salt. Ladle soup into bowls and serve.

GARLIC-PARMESAN CHEESE BALL



Garlic-Parmesan Cheese Ball image

This is one of our entertaining mainstays. It complements most meals and is so easy to prepare and dress up with a variety of garnishes. -Susan Seymour, Valatie, New York

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield about 2 cups.

Number Of Ingredients 7

11 ounces cream cheese, softened
1/3 cup grated Parmesan cheese
1/4 cup mayonnaise
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder or 1/2 to 1 teaspoon minced garlic
3/4 cup chopped walnuts, optional
Assorted fresh vegetables and/or crackers

Steps:

  • In a large bowl, combine the first 5 ingredients. Shape into a ball. Roll in walnuts if desired. Wrap tightly; chill 2 hours. Serve with vegetables and/or crackers.

Nutrition Facts : Calories 98 calories, Fat 10g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 109mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

ROASTED-GARLIC SOUP



Roasted-Garlic Soup image

Despite its forty cloves of garlic, this soup is satisfyingly mellow.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

2 garlic bulbs, cloves separated (about 40), plus 2 cloves, thinly sliced
1 large russet potato (about 12 ounces), peeled and cut into 1/2-inch cubes
1 large yellow onion (about 12 ounces), trimmed, peeled, and cut into six-inch wedges
4 fresh sage leaves
1 tablespoon extra-virgin olive oil, plus 1 1/2 teaspoons
1 1/2 teaspoon coarse salt
Freshly ground pepper
1/3 cup good-quality dry sherry
3 1/2 cups homemade or low-sodium store-bought chicken stock
1 teaspoon fresh lemon juice
6 slices (3/4-inch thick) whole-wheat baguette, toasted, for garnish
Snipped fresh chives, for garnish

Steps:

  • Preheat oven to 400 degrees. Toss whole garlic cloves, potato, onion, sage, 1 tablespoon oil, 1 teaspoon salt, and a pinch of pepper in a large ovenproof skillet. Cover, and transfer to oven. Roast, stirring occasionally, 30 minutes.
  • Meanwhile, make the garnish: Put remaining 1 1/2 teaspoons oil and the sliced garlic into a small skillet. Cook over low heat, swirling skillet occasionally, until garlic is browned but not burned, about 20 minutes. Using a slotted spoon, transfer garlic slices to paper towels to drain.
  • Remove skillet from oven, and stir in 1/3 cup water. Cover, and return to oven; roast until potato is deep golden brown and garlic and onion are very soft, about 20 minutes. Transfer garlic cloves to a plate, and let cool slightly. Squeeze garlic from skins into skillet; discard skins.
  • Heat skillet over medium-high heat. Add sherry, and cook, stirring to scrape up browned bits, 1 minute. Add stock and 1/2 cup water, and bring to a simmer. Remove from heat, and let cool slightly.
  • Puree vegetable mixture in a blender in batches. Press through a fine sieve into a medium saucepan. Heat over low heat; stir in lemon juice, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper.
  • Divide soup among 6 bowls, and garnish with toasted baguette slices, fried garlic, and chives.

Nutrition Facts : Calories 212 g, Fiber 5 g, Protein 6 g, SaturatedFat 1 g, Sodium 581 g

CAULIFLOWER PARMESAN SOUP RECIPE BY TASTY



Cauliflower Parmesan Soup Recipe by Tasty image

Here's what you need: butter, garlic, onion, cauliflower, salt, pepper, vegetable broth, water, fresh thyme, vegetarian parmesan cheese, fresh chives

Provided by Merle O'Neal

Categories     Lunch

Yield 8 servings

Number Of Ingredients 11

2 tablespoons butter
8 cloves garlic, minced
1 onion, chopped
2 heads cauliflower, riced
salt, to taste
pepper, to taste
8 cups vegetable broth
2 cups water
2 sprigs fresh thyme
½ cup vegetarian parmesan cheese
¼ cup fresh chives

Steps:

  • Melt butter on medium heat in a large pot. Add the garlic and onion, and sauté 1-2 minutes until onion is translucent. Stir in salt and pepper.
  • Add the cauliflower, vegetable broth, and water, then stir.
  • Bring to a boil.
  • Add the thyme then cover and reduce to a simmer for 15 minutes.
  • Uncover and remove the thyme.
  • Use an immersion or countertop blender to blend the soup until smooth.
  • Mix in vegetarian Parmesan and chives.
  • Allow to cool 2 minutes then serve.
  • Enjoy!

Nutrition Facts : Calories 902 calories, Carbohydrate 61 grams, Fat 66 grams, Fiber 4 grams, Protein 5 grams, Sugar 19 grams

ROASTED GARLIC PARMESAN POTATOES RECIPE BY TASTY



Roasted Garlic Parmesan Potatoes Recipe by Tasty image

Here's what you need: russet potatoes, olive oil, salt, pepper, garlic powder, italian seasoning, paprika, parmesan cheese, fresh parsley

Provided by Robin Broadfoot

Categories     Sides

Yield 4 servings

Number Of Ingredients 9

3 russet potatoes, sliced
4 tablespoons olive oil
salt, to taste
pepper, to taste
2 teaspoons garlic powder
2 teaspoons italian seasoning
1 teaspoon paprika
½ cup parmesan cheese, shredded
fresh parsley, chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut potatoes in half, then slice.
  • Place the potatoes in a large bowl. Drizzle olive oil and toss to coat.
  • In a small bowl, mix salt, garlic powder, Italian seasoning, and paprika.
  • Sprinkle seasoning on potatoes and toss to coat.
  • Spread the potatoes on a baking sheet.
  • Bake for 30 minutes.
  • Remove from the oven, sprinkle with parmesan and pepper.
  • Bake for an additional 20 minutes.
  • Sprinkle potatoes with fresh parsley and serve while hot.
  • Enjoy!

Nutrition Facts : Calories 350 calories, Carbohydrate 42 grams, Fat 16 grams, Fiber 4 grams, Protein 8 grams, Sugar 2 grams

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 :

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From thehappyfoodie.co.uk


PARMESAN-ROASTED CAULIFLOWER RECIPE - THE SPRUCE EATS
2021-07-12 Gather the ingredients. Line a large rimmed baking pan with foil and position oven rack in the center of the oven and preheat to 425 F. Toss the cauliflower florets with the olive oil, garlic, salt, pepper, and Parmesan cheese in a large bowl. Alternatively, toss all the ingredients directly on the baking pan.
From thespruceeats.com


ROASTED GARLIC POTATOES RECIPE WITH BUTTER PARMESAN - EATWELL101
2022-04-26 Bake your garlic butter parmesan potatoes for 25 minutes, turning after 15 minutes with tongs or a spatula, until potatoes are browned and crisped at the edges. 6. In the meantime, gently melt butter in the microwave and combine with fresh chopped parsley. Remove the roasted potatoes from the oven, and drizzle with the butter parsley sauce.
From eatwell101.com


ROASTED GARLIC PARMESAN SAUCE RECIPE - CURRYTRAIL
2019-08-19 Step 1 : First roast garlic. Scroll above to see how to roast garlic in oven. Step 2 : Melt butter in sauce pan over low heat. Add roasted garlic and saute for a minute or two. Step 3 : Add flour and cook whisking constantly on low heat. …
From currytrail.in


ROASTED GARLIC SOUP WITH POTATOES, SHALLOTS, AND FRESH HERBS
2019-09-24 Instructions. Preheat oven to 400 degrees F. Trim root end off one head of garlic. Set cloves, trimmed side down, in a small, oven-proof ramekin. Add 1 tablespoon olive oil and a pinch sea salt. Cover with foil, set on a rimmed baking sheet, and slide into oven.
From brooklynsupper.com


10 BEST PARMESAN CHEESE SOUP RECIPES | YUMMLY
2022-06-02 Parmesan cheese, egg, garlic, egg, extra-virgin olive oil, black pepper and 13 more Tuscan Bean and Pumpkin Soup with Parsley Pesto KitchenAid fresh parsley, garlic, freshly ground black pepper, pumpkin, sea salt and 17 more
From yummly.com


PARMESAN ROASTED VEGETABLES | THE RECIPE CRITIC
2014-07-09 Preheat oven to 425ºF and line 2 baking sheets with parchment paper. Place chopped vegetables in a zip-top bag and pour in Italian dressing. Shake the bag until vegetables are fully coated. In a shallow baking dish, mix together panko breadcrumbs, Parmesan cheese, paprika, and garlic powder. Add a handful of vegetables into the breadcrumb ...
From therecipecritic.com


OVEN ROASTED PARMESAN GARLIC POTATOES | THE RECIPE CRITIC
Instructions. Preheat oven to 400 degrees. Lightly spray a baking sheet with non-stick cooking spray. In a large bowl add the olive oil, parmesan cheese, garlic, and oregano. Toss with the potatoes until coated and lay in a single layer on your baking sheet. Salt and pepper to taste.
From therecipecritic.com


OVEN ROASTED HERB AND GARLIC PARMESAN POTATOES - MOM ON …
2015-09-17 Preheat oven to 375 degrees. Combine fresh herbs, salt, garlic powder, and Parmesan cheese in a small bowl. Set aside. Place potatoes in a large bowl and drizzle with olive oil. Toss to coat. Sprinkle with the seasoning mixture, tossing to coat once again. Spread potatoes in a single layer on a baking sheet.
From momontimeout.com


GARLIC PARMESAN ROASTED BROCCOLI - DAMN DELICIOUS
2014-09-19 Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place broccoli florets in a single layer onto the prepared baking sheet. Add olive oil and garlic; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender.
From damndelicious.net


SLOW COOKER ROASTED GARLIC POTATO SOUP - MILDLY MEANDERING
2019-01-26 Preheat oven to 375 degrees. To roast garlic, place head of garlic in aluminum foil and drizzle with olive oil. Close up the aluminum foil and place in oven. Bake 45-50 minutes. Remove from oven and let cool before removing cloves. Peel potatoes and dice. Place into slow cooker with onion, vegetable broth, and roasted garlic cloves.
From mildlymeandering.com


GARLIC PARMESAN ROASTED POTATOES - EASY POTATO RECIPES
2020-07-02 Place the potatoes in a large bowl and toss them with garlic, olive oil, grated parmesan cheese and dried oregano. Transfer the potatoes to the baking sheet. Roast them in the oven for 20 minutes. Using a metal spatula, flip the potatoes and roast for another 15 to 20 minutes until they are completely cooked. Taste and add the salt if needed.
From easypotatorecipes.com


RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com


ASPARAGUS PARMESAN SOUP - CREME DE LA CRUMB
2015-09-16 Instructions. In a large stock pot over medium heat, melt butter. Add onion and garlic and sauté for 1-2 minutes until onions are translucent and tender. Add asparagus, lemon juice, and chicken/vegetable broth. Bring to a boil, then reduce to a simmer and cook for 10-15 minutes until asparagus is very tender.
From lecremedelacrumb.com


ROASTED CHICKPEAS WITH PARMESAN CHEESE RECIPE - THE SPRUCE EATS
2021-07-21 Gather the ingredients. Preheat oven to 400 F and line a large rimmed baking sheet with aluminum foil. Lightly pat chickpeas dry with a paper towel (or you can also use a salad spinner for this, if you have one), and place in a large bowl. Drizzle chickpeas with olive oil and sprinkle with salt and pepper.
From thespruceeats.com


ROASTED GARLIC-POTATO SOUP RECIPE | MYRECIPES
Bake at 350° for 1 hour; let cool for 10 minutes. Separate cloves, and squeeze to extract 1/4 cup of garlic pulp; discard the skins. Advertisement. Step 2. Cook bacon in a large saucepan over medium-high heat until crisp. Add onion, carrot, and minced garlic, and sauté 5 minutes.
From myrecipes.com


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