Roasted Garlic Vegetable Soup Recipe 455

ROASTED GARLIC VEGETABLE SOUP

Steps:

• For the Garlic:
• Preheat the oven to 350°F.
• With a sharp knife, slice about ½ inch off the top of the head of garlic. Stack two 6-inch squares of aluminum foil. Place the garlic in the center and lift the sides to form a cup. Drizzle with the olive oil and sprinkle with the oregano, salt, and pepper. Enclose by twisting the edges of the foil together to seal.
• Place on a baking sheet and roast 20 to 25 minutes, until entirely softened. Open the foil and set aside to cool. When cool enough to handle, squeeze to remove the garlic cloves, discarding the skins.
• For the Soup:
• Heat the olive oil in a large heavy saucepan over low heat. Add the onion and cook 5 minutes. Add the carrots, leek, celery, thyme, bay leaves, salt, and pepper. Cook, stirring occasionally, about 20 minutes, until the vegetables are very soft and golden. Pour in the stock, increase the heat to high, and bring to a boil. Reduce to a simmer and cook, uncovered, 10 to 20 minutes.
• Transfer 1 cup of the stock to a blender. Add the roasted garlic and puree. Pour the garlic mixture back into the soup pot, along with the cream. Adjust the seasonings and continue cooking over medium heat just to heat through. With a slotted spoon, remove the bay leaves and bunch of thyme.
• Sprinkle the toasted garlic bread with the grated cheese. Ladle the soup into bowls and top each with a slice of garlic cheese bread and a sprig of thyme. Serve hot.

ROASTED GARLIC SOUP

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.

ROASTED GARLIC SOUP

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 VEGETABLE SOUP RECIPE - (4.5/5)

Steps:

• 1. Heat oven to 425°. 2. Slice off top third of the garlic and discard. Wrap garlic in foil and roast 40 minutes. Let cool. Unwrap and squeeze roasted garlic into small bowl. Set aside. Discard skin. 3. Heat oil in medium skillet over medium-high heat. Add onion and cook, stirring, until translucent, 5 minutes. Transfer to slow cooker. Add next 6 ingredients and 2/3 of the reserved garlic (chill remaining garlic). 4. Cover and cook until potatoes are tender, 4 to 6 hours on low. Add basil and season to taste. Serve soup with remaining garlic to spread on crusty bread.

ROASTED VEGETABLE SOUP WITH GARLIC

Steps:

• Preheat oven to 400℉ (200℃). Arrange the eggplant and onions in a large shallow baking pan, brush the cut sides with 1½ teaspoons of the oil, and bake for 20 minutes. Add the red pepper, tomatoes and garlic to the pan; brush the cut sides with the remaining 1½ teaspoons of oil. Sprinkle the thyme, basil, salt and black pepper over the vegetables and bake 20 minutes more or until tender. Set aside the red pepper and 1 eggplant half. Chop the remaining half eggplant, onions, tomatoes, and garlic and transfer them to a large saucepan. Add the stock, bring it to a boil, then lower the heat and simmer the mixture, stirring occasionally, for 20 minutes. Meanwhile, peel the red pepper and dice the pulp. Dice the reserved eggplant. In a food processor or blender, working in batches if necessary, whirl the cooked mixture until pureed. Return the purée to the saucepan and stir in the diced eggplant and red pepper. Simmer the soup for 5 minutes or until heated through.

ROASTED VEGETABLE SOUP

Steps:

• Preheat the oven to 475 degrees F.
• Add the zucchini, yellow squash, onion and bell peppers to a large mixing bowl and toss with the olive oil, oregano, thyme, salt, pepper and garlic until coated. Divide the vegetables between 2 baking sheets and arrange them in a single layer. Roast, turning the vegetables halfway through, until they start to deepen in color and are slightly tender, about 10 minutes.
• Add the roasted vegetables to the bowl of a slow cooker along with the stock, stewed tomatoes, cream and bay leaf. Set the slow cooker to low and cook for 3 hours.
• Remove the bay leaf, add the lemon juice and, using an immersion blender, pulse to blend the soup until you achieve a smooth and rustic texture. Stir, taste and adjust the seasoning as needed.
• Serve in a bowl garnished with the chopped parsley. If freezing, cool the mixture completely, then transfer to freezer-safe bags, seal and place in freezer.

ROASTED VEGETABLE SOUP

Steps:

• Line two 15x10x1-in. baking pans with foil; coat the foil with cooking spray. Place eggplant, zucchini, peppers, mushrooms, potatoes and leek on pans; generously coat with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until tender. , In a Dutch oven coated with cooking spray, saute garlic for 2 minutes. Add broth, beans, peas, vinegar, seasonings and roasted vegetables. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until heated through.

ROASTED GARLIC AND VEGETABLE SOUP WITH PASTA

Steps:

• Preheat oven to 400.
• Allow garlic to sit for 15 mins.
• Then wrap garlic in foil and place in a small casserole.
• Bake 45 to 50 mins or until soft when squeezed.
• Warm oil in a soup pot over med heat.
• Add onions and peppers.
• saute 5 mins, add broth, water, carrots, tomato paste, basil and blk pepper.
• Bring to a boil, reduce heat and cover, simmer 10 mins.
• Remove 1 cup liquid.
• Mash garlic into the liquid.
• Stir into the pot.
• Add escarole (greens) and simmer 7 mins.
• Add broccoli, cover and turn off heat.
• Cook the pasta according to package directions.
• Drain and stir into the soup.
• Adjust seasonings.
• Pour into bowls and pass the parmesan!

ROASTED-GARLIC SOUP

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.

ROASTED GARLIC, POTATO & VEGETABLE SOUP

Steps:

• Put the stock on to heat and put in the, prepared potatoes, bring to a boil.
• Meanwhile while the potatoes are getting a head start prepare all the other vegetables, add to the pot, along with garlic, oregano, thyme salt and pepper, bring to a boil again, turn heat down to medium and simmer for 15-20 minutes.
• You may puree the soup or not - your choice.
• I like to add some garlic croutons but it isn't necessary.
• Serve.

ROASTED GARLIC BUTTERNUT SOUP

Steps:

• Preheat oven to 425°. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb. Brush with oil; wrap in heavy-duty foil. Bake 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, in a Dutch oven, saute squash, sweet potato and onion in butter until crisp-tender. Add water, broth, paprika, pepper and salt; squeeze softened garlic into pan. Bring to a boil. Reduce heat; cover and simmer 20-25 minutes or until vegetables are tender. Cool slightly., In a food processor, process soup in batches until smooth. Return all to pan and heat through. Ladle into bowls; top with blue cheese. ,

ROASTED VEGETABLE AND KALE SOUP

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Brush a jelly roll pan with a thin coat of olive oil.
• Arrange carrots, tomatoes, onion, squash, potatoes, and garlic on the prepared pan. Drizzle remaining olive oil over the vegetables; season with salt and pepper. Turn the vegetables with a spoon to help coat evenly with the oil.
• Roast in preheated oven until browned and tender, turning occasionally, 20 to 30 minutes. Set vegetables aside.
• While the vegetables roast, place a large skillet over medium heat. Crumble sweet Italian sausage and hot Italian sausage into the skillet. Pour 1/4 cup vegetable broth over the sausage. Cook, breaking the sausage apart with a spoon as it cooks, until the sausage is cooked through and no longer pink, 7 to 9 minutes. Transfer sausage to a paper towel-lined plate to drain.
• Cut squash and carrots into 1/2-inch pieces; set aside.
• Peel garlic cloves; place in a blender with roasted tomatoes and onion and blend until smooth. Pour the mixture into a large pot.
• Pour 1/2 cup broth onto the jelly roll pan. Scrape any browned bits from the surface of the pan with a wooden spoon or spatula; pour broth and browned bits into the pot with the blended tomato mixture.
• Pour remaining vegetable broth into the pot. Add kale, thyme, and bay leaf to the mixture; bring to a boil. Reduce heat to medium-low and simmer until the kale is tender, about 30 minutes. Add sausage, carrots, potatoes, squash, garbanzo beans, and kidney beans to the soup; continue cooking until hot, about 10 minutes. Thin the soup with more vegetable broth as desired. Season with salt and black pepper. Discard thyme sprigs and bay leaf to serve.