Ingredients for Jo's Baked Garlic Soup
- Fresh Tomatoes
- 1 (15 ounce) can Northern beans (drained and rinsed)
- Summer Squash
- Onions
- Green Pepper
- Dry White Wine
- Fresh Garlic Cloves
- Bay Leaf
- 1/2 teaspoon salt
- Basil
- 1 teaspoon paprika
- Monterey Jack Cheese
- Romano Cheese
- Heavy Cream
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How to Make Jo's Baked Garlic Soup
- Preheat oven to 375°F (190°C).
- Butter a 3-quart baking dish.
- In a large bowl, combine: 1 (15 ounce) can Northern beans (drained and rinsed), 1 large red bell pepper (finely chopped), 1 large onion (chopped), 8 cloves garlic (minced), 2 cups vegetable broth, 1 teaspoon dried oregano, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 cup shredded cheddar cheese, 1/2 cup shredded Parmesan cheese, and 1 cup fat-free half and half.
- Pour mixture into the prepared baking dish. It will resemble a hearty vegetable casserole.
- Cover the baking dish with foil.
- Bake for 1 hour at 375°F (190°C).
- Remove from oven; stir in remaining cheddar cheese and Parmesan cheese.
- Reduce oven temperature to 325°F (165°C).
- Return to oven (uncovered) and bake for 10-15 minutes, or until cheese is melted and bubbly. Do not let it boil.
- Serve hot, with crusty garlic bread. Garnish with fresh parsley if desired.
- To freeze: Prepare the soup according to steps 1-6, but omit the cheeses and cream. Freeze in an airtight container. When ready to serve, thaw overnight in the refrigerator. Reheat gently on the stovetop and stir in the cheeses and cream. Heat until warmed through.
Nutrition Information (Approximate per serving)
Sodium
66 g
Sugar
31g
Fat
112g
Carbs
11g
