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Outrageous Garlic Soup

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Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

 
Are you ready for this?

Garlic. Onions. Cream. White wine. Oh, yes. These are just a few of the ingredients that combine to make this wonderful, creamy soup, brought to us by n8tivenyer.

I made this soup for our family. It was a big hit. Dad loved it—had several bowls of it. Even Grandma said it was very good.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Here’s what you’ll need: white wine, chicken stock, olive oil, French bread, heavy cream, Gruyère cheese, garlic, onions, and a bay leaf.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Begin by prepping your ingredients. Tear the bread into small pieces. Slice the onion thinly. Smash the garlic, peel, and crush with a garlic press.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Heat the olive oil in a pan set over medium heat.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Add the onions and garlic. Cook until the garlic and onions begin to caramelize, about 10-12 minutes. Add the wine, cover, reduce heat, and cook, stirring occasionally, for 10 minutes.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Add the chicken stock and bay leaf. Bring to boil, reduce heat, and simmer for 30 minutes. Now for some magic: add the bread, remove from heat, and allow to soak for 10 minutes.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Remove the bay leaf. Using a blender, puree the soup, in batches, until smooth. Return to the pot. Add the cream and salt and pepper to taste.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Deliciously smooth and creamy.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Grate some Gruyère cheese.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Sprinkle over a bowl of soup and serve.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

It’s delicious served with French bread for dipping.

 
 
 
Tasty Kitchen Blog: Outrageous Garlic Soup. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member n8tivenyer.

Thank you so much, n8tivenyer, for sharing this recipe with us!

 
 

Printable Recipe

Outrageous Garlic Soup

4.82 Mitt(s) 11 Rating(s)11 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 511 votes, average: 4.82 out of 5

Prep Time:

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Difficulty: Easy

Servings: 4

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Description

Creamy, subtle flavor.

Ingredients

  • 1 Tablespoon Olive Oil
  • 1 cup Onions, Thinly Sliced
  • 12 cloves Peeled Garlic, Smashed
  • 1 cup Dry White Wine
  • 1 quart Chicken Stock
  • 1 leaf Bay
  • 2 cups French Bread, Torn Into Pieces
  • ¾ cups Heavy Cream
  • ½ cups Shredded Gruyere

Preparation Instructions

Heat the oil in a large pot. Add onion and garlic. Cook over medium heat for 10 -12 minutes; the onion and garlic will begin to caramelize. Add the wine, cover, reduce heat, and cook for 10 minutes, stirring occasionally. Add the stock and bay leaf.

Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the bread and allow the soup to sit without heat for 10 minutes. Remove the bay leaf.

In batches, pour the soup into the blender and puree until smooth. Add the cream and salt and pepper to taste. As each batch is pureed, pour into another pot. Keep warm over low heat. Garnish with the cheese (if desired).

 
 
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

55 Comments

Comments are closed for this recipe.

Heather (Heather's Dish) on 10.4.2010

It’s getting cold this week and i’m going to make this for dinner. and i will die of happiness.

the end :)

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Ree | The Pioneer Woman on 10.4.2010

How can this look so utterly delicious at 6:32 am? Mmmm. The topping of Gruyere is just the perfect ending. Thank you, Erica (and n8tivenyer!)

Jessica @ How Sweet It Is on 10.4.2010

I have always wanted to try a soup like this. It sounds fabulous!

Jessica on 10.4.2010

Anything that involves the words “garlic” and “outrageous” are a-ok in my book.

Tabitha (FromSingletoMarried) on 10.4.2010

oh – perfect for the cool Fall days we’re starting to have already! :)