Peasant Garlic Soup

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

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Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.1g
  • Saturated fat: 1.7g
  • Protein: 8.1g
  • Carbohydrate: 24.4g
  • Cholesterol: 7mg
  • Iron: 1.2mg
  • Sodium: 702mg
  • Calories from fat: 26%
  • Fiber: 2.5g
  • Calcium: 142mg


  • 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


  1. 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.
  2. Preheat broiler.
  3. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese over bread slices. Broil 1 minute or until cheese melts.
  4. Ladle soup evenly into bowls. Serve with cheese toast.
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