CROUTON-TOPPED GARLIC SOUP FOR TWO

Crouton-Topped Garlic Soup for Two image

Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbed croutons enhance the soup's taste and add texture, but it's the freshly grated cheese that make this dish taste like heaven!-Carolyn Kumpe, El Dorado, California

Provided by Taste of Home

Categories Appetizers Lunch

Time 1h

Yield 2 servings.

Number Of Ingredients 17

Previous Next

Ingredients

10 garlic cloves, peeled
1-1/2 teaspoons olive oil
1 large onion, halved and sliced
1 tablespoon butter
1-1/4 cups reduced-sodium chicken broth
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1 bay leaf
1/2 cup heavy whipping cream
CROUTONS:
1 cup cubed sourdough bread, crusts removed
1 tablespoon olive oil
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
1/8 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/4 cup Gruyere cheese or shredded Swiss cheese
1 tablespoon minced fresh parsley

Steps:

In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from the heat; set aside., In a large saucepan over medium-high heat, cook onions in butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf., For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased 15x10x1-in. baking pan. Bake at 400° for 15-20 minutes or until golden brown, stirring occasionally., Divide soup among two bowls. Top with croutons, cheese and parsley.

Nutrition Facts : Calories 525 calories, Fat 43g fat (22g saturated fat), Cholesterol 112mg cholesterol, Sodium 804mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 2g fiber), Protein 11g protein.