Roasted Garlic & Shallot Potato Soup With Cheesy Croutons Recipe

Name: Roasted Garlic & Shallot Potato Soup With Cheesy Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -5 whole garlic heads, unpeeled; 3 ½ tablespoons olive oil, divided; 1 ¼ teaspoons salt, divided; 1 teaspoon fresh ground black pepper, divided; crushed red pepper flakes (for that extra kick); 8 -10 shallots, unpeeled; 2 cups coarsely chopped onions; 1 cup dry white wine; 3 cups chicken stock or 3 cups vegetable stock; 2 cups cubed peeled baking potatoes (1/2 inch cubes or dice); 1 medium tomatoes, whole (for color only); 1 teaspoon chopped fresh thyme; 1 cup 2% low-fat milk; 16 slices French baguettes (about 1/2-inch thick); cooking spray; ¾ cup crumbled blue cheese; 2 tablespoons grated fresh parmesan cheese

Servings: persons

3 -5 whole garlic heads, unpeeled
3 ½ tablespoons olive oil, divided
1 ¼ teaspoons salt, divided
1 teaspoon fresh ground black pepper, divided
crushed red pepper flakes (for that extra kick)
8 -10 shallots, unpeeled
2 cups coarsely chopped onions
1 cup dry white wine
3 cups chicken stock or 3 cups vegetable stock
2 cups cubed peeled baking potatoes (1/2 inch cubes or dice)
1 medium tomatoes, whole (for color only)
1 teaspoon chopped fresh thyme
1 cup 2% low-fat milk
16 slices French baguettes (about 1/2-inch thick)
cooking spray
¾ cup crumbled blue cheese
2 tablespoons grated fresh parmesan cheese

1
ROAST GARLIC & SHALLOTS:.
2
Preheat oven to 400F.
3
To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact.
4
Place garlic in a shallow roasting pan.
5
Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6
Cover with foil; bake at 400F for 20 minutes.
7
Add shallots to pan; drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
8
Cover and bake at 400F for 25 minutes or until tender and browned.
9
Cool.
10
Squeeze garlic to extract pulp; peel shallots.
11
Discard skins.
12
Set garlic pulp and shallots aside.
13
THE SOUP:.
14
Heat 1 1/2 tablespoons oil & crushed red pepper flakes (if using) in a Dutch oven over medium heat; add onion & tomato (if it falls apart that is OK).
15
Cover and cook 15 minutes or until lightly browned, stirring occasionally.
16
Add garlic pulp, peeled shallots, and wine.
17
Reduce heat; simmer, uncovered, 5 minutes.
18
Stir in stock, potato, and thyme; bring to a boil.
19
Cover, reduce heat, and simmer 20 minutes or until potato is tender.
20
Cool slightly.
21
Place half of potato mixture in a blender; process until smooth.
22
Pour pureed mixture into a large bowl.
23
Repeat procedure with remaining potato mixture.
24
Return pureed mixture to pan; stir in milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture.
25
Cook over medium heat 5 minutes or until thoroughly heated.
26
Preheat oven to 400F
27
PREPARE CROUTONS:.
28
Place bread slices in a single layer on a large baking sheet; lightly coat tops of bread with cooking spray.
29
Bake at 400F for 8 minutes or until lightly browned; sprinkle cheeses evenly over bread slices & bake 3 minutes or until cheese melts.
30
Serve warm on the side with soup; and a salad of greens.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 3 -5 whole garlic heads, unpeeled, 3 ½ tablespoons olive oil, divided, 1 ¼ teaspoons salt, divided, 1 teaspoon fresh ground black pepper, divided, and more.

Yes, Roasted Garlic & Shallot Potato Soup With Cheesy Croutons falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Garlic & Shallot Potato Soup With Cheesy Croutons

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