ROASTED VEGETABLE SOUP
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h35m
Yield 4 to 6 servings
Number Of Ingredients 17
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 GARLIC SOUP WITH ASIAGO CROSTINI
Provided by Guy Fieri
Time 2h10m
Yield 5 cups
Number Of Ingredients 17
Steps:
- Make the soup: Preheat the oven to 375 degrees F. Cut the tops off the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with 1/2 teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let 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, stirring, until slightly thick, about 5 minutes. Add the flour and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1 1/2 teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
- Meanwhile, make the crostini: Increase the oven temperature to 400 degrees F. In a small bowl, combine the olive oil, minced garlic, 1/4 teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
- Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini.
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
ROASTED GARLIC SOUP
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
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 ZUCCHINI SOUP
Steps:
- Preheat oven to 350°F. Slice off the top of the head of garlic, just enough that the actual cloves are peeking out. Place the bulb on a piece of aluminum foil. Drizzle olive oil over the garlic and seal the foil. Place sealed garlic in baking pan, to avoid leaking, and roast for 1 hour. While garlic is roasting, place 2 tablespoons olive oil in a 6-quart pot over medium heat. Add leeks and onions; saute until golden brown. Browning longer will create a deeper flavor. Add zucchini to the pot. Add water, chicken soup mix and vegetable soup mix, or salt. Bring to a boil and cover. Reduce heat, and simmer on low for 45 minutes. Remove the garlic from the oven and allow to cool. Pop out cloves directly into soup. Transfer soup to a blender and puree until smooth or use an immersion blender directly into the pot. Serve hot. If there are leftovers, when reheating the soup, heat on low flame, just until warm.
SILKY ZUCCHINI QUINOA SOUP WITH ROASTED GARLIC
I had too much zucchini on my hands (again) and after scouring the internet for recipes, I "blended" the best ideas together with some of my favorite tricks to create this amazing soup. Ha ha ha.
Provided by Itneedslemonjuice
Categories Lactose Free
Time 1h25m
Yield 1 Pot of Soup
Number Of Ingredients 12
Steps:
- First remove the loose skin off the garlic. Then, cut the tops off of the garlic heads, brush them with oil, and wrap them on foil. Roast at 400 for 40 minutes.
- While the garlic roasts, saute the onions and zucchini.
- Once they are translucent, add the quinoa, dill, and water. When the water is warm enough, mix in the stock base. Cook until quinoa is cooked through.
- Take out off the heat and use an immersion blender to puree the soup. When the garlic is done, squeeze it from the bottom so the roasted garlic pops out the top. The roasted garlic along with the tofu,lemon juice, salt, and pepper to the soup and puree it again. Taste and adjust the seasonings to your liking.
- If you do not have an immersion blender you can carefully remove the soup and use a standing blender. However, please be careful as blending hot soup can create quite a mess.
Nutrition Facts : Calories 899.1, Fat 25.8, SaturatedFat 3.5, Sodium 4757, Carbohydrate 134.5, Fiber 15.3, Sugar 22.2, Protein 42.7
ROASTED GARLIC SOUP WITH PARMESAN
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
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.
More about "roasted garlic zucchini soup recipes"
ZUCCHINI AND ROASTED GARLIC SOUP | RECIPE - KOSHER.COM
From kosher.com
Servings 8Category Soups
ROASTED GARLIC ZUCCHINI SOUP | RECIPE
From kosher.com
Servings 6Category Appetizers
BEST ROASTED ZUCCHINI SOUP RECIPE - HOW TO MAKE …
From food52.com
ROASTED PARMESAN GARLIC ZUCCHINI SPEARS - THE RECIPE …
From therecipecritic.com
ZUCCHINI GARLIC SOUP RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
ROASTED ZUCCHINI AND FENNEL SOUP RECIPE - EATING RICHLY
From eatingrichly.com
ROASTED GARLIC AND ZUCCHINI SOUP RECIPE - KUDOS KITCHEN …
From kudoskitchenbyrenee.com
5/5 (2)Total Time 55 minsCategory Healthy Soup, Main Course SoupCalories 138 per serving
ROASTED ZUCCHINI SOUP - JAMIE GELLER
From jamiegeller.com
ROASTED GARLIC SOUP - SERVING DUMPLINGS
From servingdumplings.com
ROASTED ZUCCHINI SOUP | USE UP ALL YOUR ZUCCHINI FROM …
From mantitlement.com
ROASTED ZUCCHINI SOUP RECIPE ON FOOD52
From pinterest.com
ROASTED GARLIC SOUP – GOOD DINNER MOM
From gooddinnermom.com
SPANISH GARLIC ZUCCHINI | A DISH YOU WON´T BE ABLE TO RESIST
From spainonafork.com
ROASTED ZUCCHINI SOUP - THE WASHINGTON POST
From washingtonpost.com
GARLIC PARMESAN ROASTED ZUCCHINI RECIPE - EATWELL101
From eatwell101.com
CREAMY ZUCCHINI SOUP + ROASTED GARLIC OAT CREAM MADE WITH …
From plantfullkitchen.com
ROASTED ZUCCHINI AND TOMATO SOUP RECIPE - MY LIFE COOKBOOK
From mylifecookbook.com
ZUCCHINI GARLIC SOUP - SAVOR THE BEST
From savorthebest.com
ROASTED ZUCCHINI SOUP – AMIE VALPONE
From thehealthyapple.com
ROASTED ZUCCHINI AND GARLIC SOUP - YOUTUBE
From youtube.com
ROASTED ZUCCHINI - HOW TO MAKE THE BEST BAKED ZUCCHINI
From wellplated.com
10 BEST ZUCCHINI VEGETABLE SOUP RECIPES | YUMMLY
From yummly.com
ROASTED GARLIC & ZUCCHINI FLATBREADS RECIPE | HELLOFRESH
From hellofresh.com
ROASTED ZUCCHINI WITH GARLIC RECIPE | RECIPES.NET
From recipes.net
RECIPE: ZUCCHINI GARLIC SOUP | KITCHN
From thekitchn.com
ROASTED ZUCCHINI SOUP – ELEGANTLY VEGAN
From elegantlyvegan.com
ROASTED ZUCCHINI SOUP RECIPE WITH TONS OF GARLIC AND BOURSIN …
From slate.com
ROASTED PARMESAN GARLIC ZUCCHINI SPEARS | BETTER COOKING RECIPES
From globalcookingrecipes.com
ROASTED ZUCCHINI AND GARLIC SOUP : VEGANFOOD
From reddit.com
ROASTED GARLIC SOUP - RECIPES - COOKS.COM
From cooks.com
ROASTED ZUCCHINI-CARROT SOUP - THE COOKIE WRITER
From thecookiewriter.com
EASY ROASTED ZUCCHINI WITH LEMON, GARLIC AND BASIL
From makethatdish.com
ROASTED ZUCCHINI SOUP: SIMPLE, GARLICKY & FLAVORFUL
From plantydelights.com
ROASTED GARLIC & ZUCCHINI FLATBREADS RECIPE | HELLOFRESH
From hellofresh.com
ROASTED RED PEPPER AND ZUCCHINI SOUP | CANADIAN LIVING
From canadianliving.com
ROASTED GARLIC AND BUTTERNUT SQUASH SOUP - WHISPER OF YUM
From whisperofyum.com
ZUCCHINI SOUP WITH GARLIC TOASTS - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ROASTED ZUCCHINI SOUP RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE: ZUCCHINI AND ROASTED GARLIC SOUP - GABY MORA
From gabymora.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love