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

Ingredients

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.