Garlic Soup Bowl (Print Version)
# Ingredients:
→ Soup Base
01 -
About 8 cups of reduced-sodium chicken stock
02 -
A teaspoon of minced garlic, about 2 tablespoons
03 -
Roughly 14 ounces of cubed French bread that’s a day old
04 -
1 medium yellow onion, diced up small
→ Seasonings
05 -
Salt, 1 teaspoon
06 -
A dash of black pepper
07 -
1 teaspoon of thyme
08 -
2 bay leaves
→ Finishing
09 -
A splash of olive oil, about 2 teaspoons
10 -
1/2 a cup of whipped heavy cream
11 -
Half a cup of Parmesan cheese, finely shredded
→ Croutons
12 -
Roughly 2 cups of French bread, cut into cubes (about 1-inch size each)
13 -
Melted butter, about 3 tablespoons
14 -
Garlic, minced, about 1 tablespoon
15 -
1 teaspoon of dried basil
16 -
1/2 teaspoon of salt
# Instructions:
01 -
Set your oven to 350°F and let it preheat. Mix the bread pieces with the melted butter that’s been combined with garlic, salt, and the basil. Bake for 15 minutes, stirring everything around halfway through.
02 -
Cook the onions in some olive oil along with the thyme, salt, pepper, and bay leaves until the onions are browned. Toss in the garlic for a minute or two at the end.
03 -
Mix in the chicken broth. Bring everything to a boil and then lower the heat to let it simmer for about 15 minutes. Don’t forget to take out the bay leaves when it’s done.
04 -
Stir in the bread cubes and pour in the heavy cream. Cook for five minutes, letting the bread soak up the liquid.
05 -
Use an immersion blender to smooth out the soup. Stir in the Parmesan cheese until it’s evenly mixed. Serve it up and top each bowl with those crunchy croutons.
# Notes:
01 -
You’ll need an immersion blender for this recipe
02 -
Pairs great with grilled cheese for dipping!
03 -
The older and slightly stale bread works best