Ingredients for Baked Garlic Soup
- Stewed Tomatoes
- Garbanzo Beans
- Squash
- 1 large onion, chopped
- Green Pepper
- 1 cup dry white wine
- 1 cup heavy cream
- 1 large head garlic, separated into cloves
- 1 bay leaf
- Paprika
- 2 tablespoons butter
- Monterey Jack Cheese
- Romano Cheese
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 2 sprigs fresh thyme
- 1/2 cup grated Parmesan cheese
- 1/4 cup grated Gruyere cheese
- Salt, to taste
- Pepper, to taste
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How to Make Baked Garlic Soup
- Preheat oven to 375°F (190°C).
- In a large oven-safe pot or Dutch oven, layer 1 large head of garlic (separated into cloves, tops sliced off), 1 large onion (chopped), 2 carrots (chopped), 2 celery stalks (chopped), and 4 cups of vegetable broth.
- Pour 1 cup of dry white wine over the vegetables. Add 2 sprigs of fresh thyme and 1 bay leaf.
- Dot the top with 2 tablespoons of butter.
- Cover the pot and bake for 1 hour.
- Reduce oven temperature to 325°F (165°C).
- Stir in 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, and 1/4 cup of grated Gruyere cheese (or your favorite cheese).
- Bake uncovered for an additional 15 minutes, or until the soup is heated through and the cheeses are melted and bubbly.
- Remove from oven, discard bay leaf, and season with salt and pepper to taste. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
27g
Fat
88g
Carbs
10g
