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Roasted Garlic Soup with Asiago Crostini
INGRIDSTEVENS16Ingredients
2Hours
650Calories
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Description
Food Network Magazine
Ingredients
US|METRIC
5 SERVINGS
- 6 heads garlic
- extra-virgin olive oil (for drizzling)
- salt
- 6 Tbsp. unsalted butter
- 1/4 cup all purpose flour
- 4 cups chicken stock
- 1 Tbsp. italian seasoning (dried)
- 1/4 cup heavy cream
- fresh parsley (Chopped, for topping)
- 1/3 cup extra virgin olive oil
- 2 cloves garlic (minced)
- freshly ground pepper
- 1/2 tsp. Hungarian paprika
- 1/2 tsp. dried oregano (crushed)
- 1 sourdough baguette (sliced 1 inch thick on the diagonal)
- 1/2 cup asiago cheese (shredded)
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Directions
- 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.
NutritionView More
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650Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories650Calories from Fat400 |
% DAILY VALUE |
Total Fat44g68% |
Saturated Fat17g85% |
Trans Fat |
Cholesterol70mg23% |
Sodium920mg38% |
Potassium390mg11% |
Protein17g |
Calories from Fat400 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber3g12% |
Sugars6g |
Vitamin A20% |
Vitamin C10% |
Calcium15% |
Iron20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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