Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Name: Roasted Garlic and Shallot Potato Soup with Cheesy Croutons
Yield: 8 servings (serving size: 1 cup soup and 2 croutons)
Ingredients: Soup:; 5 whole garlic heads, unpeeled; 3 ½ tablespoons olive oil, divided; 1 ¼ teaspoons salt, divided; 1 teaspoon freshly ground black pepper, divided; 10 shallots, unpeeled (about 3/4 pound); 2 cups coarsely chopped onion; 1 cup dry white wine; 3 cups fat-free, less-sodium chicken broth; 2 cups (1/2-inch) cubed peeled baking potato (about 3/4 pound); 1 teaspoon chopped fresh thyme; 1 cup 2% reduced-fat milk; Croutons:; 16 (1/2-inch-thick) slices French bread baguette; Cooking spray; ¾ cup (3 ounces) crumbled blue cheese; 2 tablespoons grated fresh Parmesan cheese

7 Ratings
6 Reviews

The strong cheeses provide a good opportunity to enjoy a full-flavored ale that doesn't dominate the food. Try Fuller's ESB from London, or Dock Street Ale from Philadelphia. The caramel flavors of Guinness stout would also work well, bringing out the sweetness of the onions.

Recipe by Cooking Light March 2003

Gallery

Credit: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:

8 servings (serving size: 1 cup soup and 2 croutons)

Nutrition Info

Directions

Step 1
Preheat oven to 400°

Advertisement
Step 2
To prepare soup, remove white papery skins from garlic heads (do not peel or separate cloves); cut off tops, leaving root ends intact. Place garlic in a shallow roasting pan. Drizzle 1 tablespoon oil over garlic; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover with foil. Bake at 400° for 20 minutes. Add shallots to pan. Drizzle 1 tablespoon oil over shallots; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and bake at 400° for 25 minutes or until tender and browned. Cool. Squeeze garlic to extract pulp; peel shallots. Discard skins. Set garlic pulp and shallots aside.
Step 3
Heat 1 1/2 tablespoons oil in a Dutch oven over medium heat; add onion. Cover and cook 15 minutes or until lightly browned, stirring occasionally. Add garlic pulp, peeled shallots, and wine. Reduce heat; simmer, uncovered, 5 minutes.
Step 4
Stir in broth, potato, and thyme; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until potato is tender. Cool slightly. Place half of potato mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat procedure with remaining potato mixture.
Step 5
Return pureed mixture to pan; stir in milk, 3/4 teaspoon salt, and 1/2 teaspoon pepper into pureed mixture. Cook over medium heat 5 minutes or until thoroughly heated.
Step 6
Preheat oven to 400°.
Step 7
To prepare croutons, place bread slices in a single layer on a large baking sheet. Lightly coat tops of bread with cooking spray. Bake at 400° for 8 minutes or until lightly browned. Sprinkle cheeses evenly over bread slices, turning once. Bake 3 minutes or until cheese melts. Serve warm with soup.

Nutrition Facts

Per Serving:

290 calories; calories from fat 30%; fat 9.6g; saturated fat 3.5g; mono fat 4.7g; poly fat 0.8g; protein 11.1g; carbohydrates 41g; fiber 3.3g; cholesterol 12mg; iron 2mg; sodium 806mg; calcium 202mg.

Sort by: Newest

Newest Oldest

vonrowland

12/05/2013

Horrible recipe! Way too much garlic

akdb69

01/03/2013

The family loved it. It is a LOT of work. I might make it again, but not very often becasue of the time involved. I did not find the flavors overly strong, which is probably why my 4-year-old and very picky 8-year-old finished every drop (I have conditioned them since they were babies to believe that way too much garlic tastes normal). I would have given it 5 stars if it had a different blend of herbs that would have wowed me, and if it were less work. I can't give it less than 4 because the family is still raving about it.

jrandnaomi

01/29/2012

Made this for my family tonight and thought it was delicious. Especially with the little croutons. I added a bit more potato since we like our soups really creamy. Nice flavor, nice consistency.

Coco04

10/31/2011

I thought this soup was great. My husband loved it too. I made it vegetarian by using vegetable stock but otherwise made it as written.

lksmithnj

01/20/2011

On paper, this recipe sounds great but after 4 hours of prep and cooking, I'm somewhat underwhelmed by its weakish flavor and thin texture. It really does taste like the diet version! To pump it up I'd add more garlic, maybe a bay leaf or two, a sprinkle of smoked paprika and, on top, a dollop of sour cream with chopped smoked ham or minced smoked salmon. Maybe one of those smokey seasonings will add the richness I'm missing here...?? It does show some promise, but I can't in all honesty give it more than 2 stars yet. Someone else can tinker more; I won't make this again; too many others to try.

wilmabrown2000

04/20/2009

very disappointing soup - garlic is MUCH too strong. A *rare* failure for CL - love the magazine!!... BUT this has potential as a sauce... Blue cheese flavor is great with a *bit* of soup. I would suggest making a small quantity of this recipe and using it as a SAUCE over pork/chicken with blue cheese bread. Add some steamed vegetables and it would make a nice meal.

Back to Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

All Reviews for Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

- of Reviews

55+ Easy Dinner Recipes for Busy Weeknights

The Brilliant Secret to Making Better Mashed Potatoes

65 Super Easy Finger Foods to Make for Any Party

Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Account

Roasted Garlic and Shallot Potato Soup with Cheesy Croutons

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (6)

All Reviews for Roasted Garlic and Shallot Potato Soup with Cheesy Croutons