Mexican-Style Roasted Garlic Soup

1. 1

   In a small heavy saucepan, cook garlic in hot oil over medium-low heat for 15-20 minutes or until very soft and golden. Drain, reserving the oil.

2. 2

   In a medium saucepan combine garlic and chicken broth. Bring to a boil, reduce heat, cover.

3. 3

   Simmer over medium-low heat for 30 minutes.

4. 4

   Preheat oven to 325u00b0F On a baking sheet toast bread cubes about 1o minute or until dry through, but not brown. Drizzle with 3 tablespoons of the reserved garlic oil, toss to coat.

5. 5

   Bake 5 more minutes or until croutons are golden.

6. 6

   Season broth mixture to taste with salt.

7. 7

   Divide the avocado, queso fresco, tomato, and green onions among warm bowls. Add soup. Top with croutons.

8. 8

   **Any remaining garlic oil can be refrigerated for up to 24 hours and used on salad dressing, omelets, etc.

9. 9

   **To make ahead, prepare soup and refrigerate for up to 3 days. Bring to a boil just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.