Best 8 Roasted Garlic Soup And Artichoke Croutons Recipes

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If you're looking for a hearty and flavorful soup recipe, look no further than roasted garlic soup with artichoke croutons. This delicious soup is easy to make and packed with flavor. The roasted garlic gives the soup a rich and nutty flavor, while the artichoke croutons add a crispy texture and a touch of elegance. Whether you're serving it as a starter or a main course, this roasted garlic soup with artichoke croutons is sure to impress.

Let's cook with our recipes!

GARLIC CROUTONS



Garlic Croutons image

Provided by Food Network

Time 30m

Number Of Ingredients 6

6 ounces olive oil
4 cloves garlic, smashed
4 slices crusty bread
Salt and pepper, to taste
1 ounce Parmesan cheese, grated
1 ounce parsley, chopped

Steps:

  • In a skillet heat oil and garlic. Saute bread in oil until browned on both sides. Season with salt and pepper. Sprinkle with cheese and parsley. Cut into bite-sized cubes.

ROASTED GARLIC-TOMATO SOUP



Roasted Garlic-Tomato Soup image

A recipe that I found on the back of Muir Glen tomatoes. This makes a really nice soup for lunch and is very quick and easy. The recipe calls for 1/4 cup of whipping cream added at the end. I don't always use it depending on my mood.

Provided by LARavenscroft

Categories     Lunch/Snacks

Time 40m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 7

1 tablespoon oil
1 cup onion, chopped
1 (14 1/2 ounce) can diced tomatoes (used fire roasted with garlic, undrained)
2 cups chicken broth (or vegetable broth)
1 tablespoon fresh basil, chopped
1/8 teaspoon crushed red pepper flakes
1/4 cup whipping cream

Steps:

  • In a 2-qt saucepan, heat oil over medium heat.
  • Add onion and cook and stir 5 minutes.
  • Stir in tomatoes, broth, basil and pepper flakes and heat to boiling.
  • Reduce heat; cover and simmer 10 minutes.
  • Remove from heat; uncover and cool for 15 minutes.
  • Place mixture in blender, cover and blend until smooth.
  • Return to sauce pan and stir in cream, if using.
  • Heat through until hot.

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

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.

GARLIC CROUTONS



Garlic Croutons image

A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad.

Provided by Cathy Hofmann

Categories     Side Dish     Sauces and Condiments Recipes     Crouton Recipes

Time 25m

Yield 6

Number Of Ingredients 3

4 tablespoons butter
1 clove garlic, minced
3 (3/4 inch thick) slices French bread, cut into cubes

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
  • Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.

Nutrition Facts : Calories 89.1 calories, Carbohydrate 4.2 g, Cholesterol 20.4 mg, Fat 7.8 g, Fiber 0.2 g, Protein 0.9 g, SaturatedFat 4.9 g, Sodium 100.8 mg, Sugar 0.2 g

ROASTED GARLIC SOUP



Roasted Garlic Soup image

Four entire bulbs of garlic, roasted to sweetness, and incorporated in a creamy soup. You can stop at the puree stage, and refrigerate for up to one day before adding the cream and lemon juice.

Provided by Marian

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Yield 4

Number Of Ingredients 13

4 bulbs garlic
¼ cup olive oil
6 tablespoons unsalted butter
4 leeks, chopped
1 onion, chopped
6 tablespoons all-purpose flour
4 cups chicken broth
⅓ cup dry sherry
1 cup heavy whipping cream
1 tablespoon lemon juice, or to taste
salt to taste
¼ teaspoon freshly ground white pepper
2 tablespoons chopped fresh chives

Steps:

  • Cut off top 1/4 inch of each garlic head. Place in a small, shallow baking dish. Drizzle olive oil over. Bake at 350 degrees F (175 degrees C) until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release. Chop garlic.
  • Melt butter or margarine in heavy large saucepan over medium heat. Add garlic, leeks, and onion; saute until onion is translucent, about 8 minutes. Add flour and cook 10 minutes, stirring occasionally. Stir in hot broth and sherry. Simmer 20 minutes, stirring occasionally. Cool slightly.
  • Puree soup in batches in a blender or food processor.
  • Return soup to saucepan, and add cream. Simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives.

Nutrition Facts : Calories 727.9 calories, Carbohydrate 48.8 g, Cholesterol 127.3 mg, Fat 54.9 g, Fiber 3.7 g, Protein 12.7 g, SaturatedFat 27 g, Sodium 936.8 mg, Sugar 6.2 g

ROASTED GARLIC SOUP WITH PARMESAN CHEESE



Roasted Garlic Soup with Parmesan Cheese image

An easy Roasted Garlic Soup with Parmesan Cheese recipe

Categories     Soup/Stew     Cheese     Garlic     Herb     Onion     Roast     Sauté     Dinner     Fall     Winter     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 10

26 garlic cloves (unpeeled)
2 tablespoons olive oil
2 tablespoons (1/4 stick) butter
2 1/4 cups sliced onions
1 1/2 teaspoons chopped fresh thyme
18 garlic cloves, peeled
3 1/2 cups chicken stock or canned low-salt chicken broth
1/2 cup whipping cream
1/2 cup finely grated Parmesan cheese (about 2 ounces)
4 lemon wedges

Steps:

  • Preheat oven to 350°F. Place 26 garlic cloves in small glass baking dish. Add 2 tablespoons olive oil and sprinkle with salt and pepper; toss to coat. Cover baking dish tightly with foil and bake until garlic is golden brown and tender, about 45 minutes. Cool. Squeeze garlic between fingertips to release cloves. Transfer cloves to small bowl.
  • Melt butter in heavy large saucepan over medium-high heat. Add onions and thyme and cook until onions are translucent, about 6 minutes. Add roasted garlic and 18 raw garlic cloves and cook 3 minutes. Add chicken stock; cover and simmer until garlic is very tender, about 20 minutes. Working in batches, purée soup in blender until smooth. Return soup to saucepan; add cream and bring to simmer. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring occasionally.)
  • Divide grated cheese among 4 bowls and ladle soup over. Squeeze juice of 1 lemon wedge into each bowl and serve.

CROUTON-TOPPED GARLIC SOUP



Crouton-Topped Garlic Soup image

"Pan roasting the garlic gives this soup a rich flavor, while a touch of cream lends body. The herbedcroutons 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     Lunch

Time 1h20m

Yield 4 servings.

Number Of Ingredients 17

20 garlic cloves, peeled
1 tablespoon olive oil
2 large onions, halved and sliced
2 tablespoons butter
2-1/2 cups reduced-sodium chicken broth
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 bay leaf
1 cup heavy whipping cream
CROUTONS:
2 cups cubed sourdough bread, crusts removed
2 tablespoons olive oil
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
TOPPINGS:
1/2 cup shredded Gruyere or Swiss cheese
2 tablespoons 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 Dutch oven 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 four bowls. Top with croutons, cheese and parsley.

Nutrition Facts : Calories 570 calories, Fat 46g fat (22g saturated fat), Cholesterol 111mg cholesterol, Sodium 804mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein.

ROASTED GARLIC SOUP



Roasted Garlic Soup image

My bf and I concocted this after having some FANTASTIC roasted garlic soup from a local gourmet pizzeria. We looked up some other recipes on the web, made some adjustments, and voila! Delicious! Just don't leave out the squeeze of lemon at the end, it makes ALL the difference in the flavor. I like to add just a little bit at a time and then taste...

Provided by Christina P.

Categories     European

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1/4 cup butter or 1/4 cup margarine
3 heads garlic
2 medium onions
2 cups fresh spinach, coarsely chopped
0.5 (14 1/2 ounce) can diced tomatoes or 1 large fresh tomato
4 cups chicken broth or 4 cups vegetable broth
1/4 cup red wine
1 teaspoon italian seasoning
1/8 teaspoon salt
1/8 teaspoon pepper
1 lemon, cut into wedges (or bottled lemon juice)

Steps:

  • Preheat oven to 350 degrees.
  • Chop off tops of garlic heads, and arrange in glass baking dish. Drizzle with olive oil and lightly season with salt and pepper. Cover tightly with tin foil.
  • Roast in oven for 45 minutes. Let cool for 5 minutes, then squeeze out cloves.
  • Coarsely chop garlic cloves. Saute onion in butter until translucent, then add garlic, chicken broth, wine, tomatoes and Italian seasoning. Bring to a boil, cover and simmer for 5 minutes. Remove from heat.
  • Separate 1 cup of mixture and puree until smooth, then return to pot, or use a stick blender for a couple of pulses.
  • Stir in spinach and cover just a few minutes until spinach is wilted.
  • Serve with lemon garnish.

Nutrition Facts : Calories 319.1, Fat 20.1, SaturatedFat 8.7, Cholesterol 30.5, Sodium 945.9, Carbohydrate 25.3, Fiber 3.2, Sugar 5.4, Protein 9.6

Tips:

  • Choose the right garlic: Use fresh, firm garlic bulbs with no signs of sprouting or bruising. Roasting mellows the garlic's flavor, making it sweet and nutty.
  • Roast the garlic properly: To roast garlic, cut off the top of the bulb, drizzle with olive oil, and wrap in foil. Roast at 400°F (200°C) for 45-60 minutes, or until the garlic is soft and golden brown.
  • Use a good quality broth: The broth is the base of the soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
  • Don't overcrowd the pan: When sautéing the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly and becoming mushy.
  • Season to taste: Taste the soup before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
  • Serve with crusty bread or croutons: Roasted garlic soup is traditionally served with crusty bread or croutons. This helps to soak up the delicious broth.

Conclusion:

Roasted garlic soup is a delicious and comforting soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. With its creamy texture and rich flavor, roasted garlic soup is sure to be a hit with your family and friends.

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