JO'S BAKED GARLIC SOUP
This recipe is from The Garlic Lovers' Cookbook. A lady named Jo Stallard won first place at the Gilroy Garlic Festival back in 1980 with this recipe. I am listing the recipe as it appears in the cookbook. I have seen this recipe around the 'net, however, one key ingredient is being left out: Paprika. I think it makes a big difference in the flavor. I make it exactly as written, with the following substitutions: I use a can of Northern beans instead of garbanzo, I use red bell pepper instead of green, and I use fat free half and half instead of whipping cream. It is the most delicious soup I have ever tasted! I make it at least once a week. Great way to get your family to eat their veggies!
Provided by MaryMeow
Categories Vegetable
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Butter the inside of a 3 quart baking dish.
- Combine all ingredients, except cheeses and cream in dish.
- At this point, it will look like a huge veggie casserole.
- Cover and bake for 1 hour at 375 degrees.
- Add cheeses and cream and stir.
- Lower oven temperature to 325 degrees.
- Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
- Do not allow to Boil.
- I usually serve this with garlic bread.
- If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.
Nutrition Facts : Calories 596.6, Fat 36.9, SaturatedFat 22.6, Cholesterol 128.2, Sodium 1596.5, Carbohydrate 33.5, Fiber 6.3, Sugar 7.9, Protein 25.2
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