How To make Spicy Garlic Soup
Ingredients
1/4
cup
butter
1
each
garlic, whole head, cloves seperated, peeled, chopped
3
tablespoon
flour, all-purpose
3
cup
chicken stock, or canned low-salt broth
1
teaspoon
cayenne pepper, or to taste
1
parsley, or chives, fresh, chopped, for garnish
Directions:
Over medium heat, add garlic to butter and saute' until golden, about 3 minutes (don't brown). Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring mixture to a boil, stirring constantly. Reduce heat and simmer 15 minutes. Stir in caynne. Garnish and serve.
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Garlic Soup Italian style with crispy croutons
I know what you’re thinking, two heads of garlic, are you crazy! You can relax as the slow cooking of the garlic will dissipate the pungent flavor and leave a pleasing smooth note. This soup really has to be served with croutons or a slice of bruschetta, plus some coarsely chopped parsley for that freshness. A simple soup with amazing flavor and fantastic if you have a cold!
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FULL RECIPE:
rainy day tomato soup & grilled cheese
Roasted Tomato Harissa Soup & Sundried Tomato Grilled Cheese (in one pan)
// INGREDIENTS //
- 5 tomatoes
- 1 red bell pepper
- 1/2 small white onion
- 1 head of garlic
- 1/2 tsp fennel seeds
- 1/2 tsp freshly cracked black pepper
- 1/2 tsp harissa paste
- 2 tsps tomato paste
- 1/2 tsp honey
- 1 tsp soy sauce
- 1/2 tbsp bouillon paste
- 1 cup water (or more depending on the thickness you like)
- Splash of heavy cream
- Salt to taste
- Crispy fried onions & basil oil to top (optional)
// RECIPE //
1️⃣ In a stainless steel or cast iron skillet, add tomatoes, bell pepper, onions, and garlic (with a few glugs of EVOO and sprinkle of salt) in the oven at 425F for 20 min or until the tomatoes burst and then broiler to get it charred for 5 min or so (leave in the garlic in the foil for an extra 15 min at 425F)
2️⃣ Throw everything into the blender (might have to wait on the garlic if it’s too hot to touch)
3️⃣ Wipe the skillet clean with a paper towel and heat up a bit of EVOO and add fennel seeds and black pepper. Toast for 20 seconds and then add harissa and tomato paste. You want to cook off the tomato paste for a few min and release it’s natural sugars so the color should turn from a bright red to a deep red.
4️⃣ Add a splash of soy sauce and honey for some umami and to deglaze, then add the whole paste mixture to the blender.
5️⃣ Add some bouillon paste and water (or alternatively veggie stock) and squeeze in the garlic if you haven’t already.
6️⃣ Blend on high until smooth, taste and add some more stock/water/salt depending on your preferences and a splash of heavy cream if you want and blend again.
7️⃣ Optional: if you want any kind of soup to be silky smooth, you can pass it through a sieve but I don’t mind a bit of texture
8️⃣ Top with basil or basil oil , and serve with grilled cheese! I just used chopped sundried tomatoes, cheese, and butter
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