Peasant Garlic Soup

Oxmoor House
4 servings (serving size: 1 cup soup and 1 slice cheese toast)


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2 teaspoons olive oil
2 cups chopped onion (about 2 medium)
3/4 cup sliced garlic cloves (about 6 to 8 cloves)
1 tablespoon all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
4 cups low-salt beef broth
1 tablespoon chopped fresh parsley
4 (0.5-ounce) slices diagonally cut French bread (about 1 inch thick)
1/4 cup (1 ounce) shredded Gruyère cheese


Prep: 20 Minutes
Cook: 26 Minutes

Heat oil in a large Dutch oven over medium heat; add onion and garlic. Cook 9 minutes or until lightly browned, stirring occasionally. Add flour, thyme, and pepper; cook 2 minutes, stirring constantly. Gradually add broth; bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in parsley.

Preheat broiler.

Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese over bread slices. Broil 1 minute or until cheese melts.

Ladle soup evenly into bowls. Serve with cheese toast.

Created date

March 2010

Nutritional Information

Calories 172
Fat 5.1 g
Satfat 1.7 g
Protein 8.1 g
Carbohydrate 24.4 g
Cholesterol 7 mg
Iron 1.2 mg
Sodium 702 mg
Caloriesfromfat 26 %
Fiber 2.5 g
Calcium 142 mg