Best 3 Crouton Topped Garlic Soup Recipes
Are you looking for a warm and comforting soup to elevate your next meal? Look no further than this crouton-topped garlic soup, a culinary delight that combines the rich flavors of garlic with a crispy crouton topping. This classic soup is perfect for a chilly evening, offering a cozy and satisfying experience with every spoonful.
In this article, we present you with a collection of crouton-topped garlic soup recipes, each offering a unique twist on this timeless dish. From traditional recipes that capture the essence of classic French cuisine to modern interpretations that incorporate unexpected ingredients, there's a recipe here to suit every palate. Whether you prefer a creamy and indulgent soup or a lighter, broth-based version, you'll find a recipe that satisfies your cravings.
So gather your ingredients, prepare your taste buds, and embark on a culinary journey that will leave you craving more. Let's dive into the world of crouton-topped garlic soup and discover the perfect recipe for your next meal.
(Listed below are the recipes covered in the article:)
- Classic Crouton-Topped Garlic Soup: Experience the timeless flavors of this traditional French recipe, featuring a rich and creamy broth infused with roasted garlic and topped with crispy croutons.
- Roasted Garlic and Gruyère Soup with Herbed Croutons: Elevate your soup game with roasted garlic and Gruyère cheese, creating a decadent and flavorful soup complemented by aromatic herbed croutons.
- Creamy Leek and Garlic Soup with Garlic Croutons: Indulge in a velvety smooth soup that combines the sweetness of leeks with the savory notes of garlic, finished with golden-brown garlic croutons.
- Vegan Crouton-Topped Garlic Soup: Enjoy a plant-based take on this classic soup, featuring a creamy broth made from roasted garlic, vegetables, and non-dairy milk, topped with crispy vegan croutons.
- Spicy Garlic Soup with Chipotle Croutons: Add a kick of heat to your soup with chipotle peppers, creating a vibrant and flavorful broth complemented by smoky chipotle croutons.
PIZZA SOUP WITH GARLIC TOAST CROUTONS
This comforting soup satisfies our pizza cravings. It's super versatile, too, and I sometimes substitute light Italian sausage for the chicken or add a little Parmesan cheese. Go nuts and add all your favorite pizza toppings! -Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Time 6h10m
Yield 10 servings (about 4 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on low 6-8 hours, until chicken is tender., For croutons, cut Texas toast into cubes; bake according to package directions. Add spinach to soup; heat through, stirring occasionally. Top servings with cheese and warm croutons. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally. Prepare croutons as directed. Top soup with cheese and croutons.
Nutrition Facts : Calories 292 calories, Fat 13g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 1081mg sodium, Carbohydrate 24g carbohydrate (7g sugars, Fiber 4g fiber), Protein 20g protein.
ROASTED GARLIC SOUP WITH GOAT CHEESE CROUTONS
Provided by Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a large pot, melt the butter over medium-high heat. Add the pancetta and cook until the fat is rendered, about 4 minutes. Add the leeks, onions, salt, pepper, and thyme, and cook, stirring, until the vegetables are very soft but not colored, 5 to 6 minutes. Add the roasted garlic and stir well to incorporate. Add the wine, bring to a boil, and cook, stirring, until the wine is nearly all evaporated, about 3 minutes. Add the stock and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very soft and the soup is slightly thickened, 20 to 30 minutes. Add cubes of bread to thicken, if desired, and then blend with an immersion blender. Add the cream, parsley, and lemon juice and simmer for 5 minutes. Adjust the seasoning to taste.
- Meanwhile, preheat the oven to 400 degrees F.
- Place the sliced bread on a baking sheet and bake on both sides until just crisp and light golden brown, about 5 minutes per side. Remove from the oven. Rub one side of each with the cut garlic clove. In a small bowl, mash the cheese with the oil and spread 1 tablespoon of the mixture on top of each crouton. Return to the oven and bake until the cheese is melted, about 5 minutes.
- To serve, ladle the soup into bowls and top each serving with 2 cheese croutons, Garnish with chopped chives and serve hot.
- Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
- Cut the top quarter from each head of garlic and place, cut side up, on the prepared baking sheet. Drizzle the oil lightly over the cut garlic tops, and sprinkle with the salt and pepper. Turn the garlic cut side down, and roast until the cloves are soft and golden brown, about 1 hour.
- Remove from the oven and let sit until cool enough to handle. Squeeze each head of garlic, gently pressing with your fingers to expel the cloves into a bowl. Stir the garlic with a rubber spatula to blend thoroughly. Use as needed, or store refrigerated in an airtight container.
ROASTED GARLIC SOUP AND ARTICHOKE CROUTONS
Provided by Chuck Hughes
Time 2h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven at 350 degrees F.
- For the roasted garlic soup:
- In a small pan, pour the olive oil and place each half garlic head HYPERLINK "http://fxcuisine.com/zoom-image.asp?image=http://fxcuisine.com/blogimages/french-cuisine/garlic-soup/french-garlic-soup-07-1000.jpg&t=" flat in the oil.
- Roast the garlic in the oven for about 40 minutes or until the garlic is soft throughout and nicely browned. Remove the skins from the garlic.
- Place half the cloves garlic in a large pot and mash them with 1/2 the infused garlic oil. Add the flour and cook on medium heat for 2 minutes.
- Add the chicken stock and thyme and bring to a boil and then let simmer for 15 minutes. Season with salt and pepper.
- To prepare the artichokes:
- Start by cutting off the exterior leaves using a very sharp paring knife. Cut only at the base of the leaf and not into the hard heart.
- Once the heart is visible, cut the top of the artichoke off by first locating the top of the heart. Cook's Note: This is simply done by feeling the artichoke starting at the bottom of the artichoke and feeling progressively upwards. The heart will feel hard; where there is no heart, the leaves will feel noticeably soft.
- Cut through the leaves at the top of the artichoke using a sharp sturdy knife, like a chef's knife.
- Peel the stem of the artichoke using a paring knife. Scrape out the "choke" or the fuzzy center of the artichoke heart. Rub with lemon to prevent the artichoke from discoloring. Cut the artichoke heart and stem into sections.
- Cook in boiling, salted, and lightly acidulated (with lemon juice) water until the hearts are tender, about 10 minutes. Drain.
- In a pan, on medium heat the olive oil, add the artichoke and shallots. Saute for 5 minutes, until lightly caramelized. Season with salt and pepper. Add parsley. Keep aside.
- To assemble:
- Preheat the oven to broil.
- Brush the slices of bread with the remaining garlic-infused oil, garnish with the sauteed artichoke and cheese. Grill in the oven until the cheese is melted and slightly golden brown.
- When ready to serve, place an artichoke crouton in a shallow bowl, add a ladle of the roasted garlic soup.
Tips:
- To make the croutons, cut the bread into 1-inch cubes and toss them with olive oil, garlic powder, and salt. Spread them on a baking sheet and bake at 350°F for 10-12 minutes, or until golden brown and crispy.
- If you don't have any day-old bread, you can make croutons from fresh bread by toasting it in the oven for a few minutes before cutting it into cubes.
- For a richer flavor, use a combination of butter and olive oil to sauté the garlic and onions.
- If you like your soup spicy, add a pinch of red pepper flakes or a dash of cayenne pepper.
- To make the soup ahead of time, simply cook the soup according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over low heat until warmed through.
Conclusion:
Crouton-Topped Garlic Soup is a delicious and easy-to-make soup that's perfect for a cold winter day. The combination of garlic, croutons, and Parmesan cheese creates a rich and flavorful soup that's sure to please everyone at your table. Serve it with a side of crusty bread or a green salad for a complete meal.
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