JO'S BAKED GARLIC SOUP

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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

2 cups diced fresh tomatoes
1 (15 ounce) can garbanzo beans, undrained
4 -5 summer squash, sliced
2 large onions, sliced
1/2 green pepper, diced
1 1/2 cups dry white wine
4 -5 fresh garlic cloves, minced
1 bay leaf
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon paprika
1 1/4 cups shredded monterey jack cheese
1 cup shredded romano cheese
1 1/4 cups heavy cream or 1 1/4 cups whipping cream

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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