It's hard to believe this rich and smooth soup has no cream in it. For a completely dairy-free version, replace the butter with olive oil and omit the cheese from the croutons.
- Portion size 12 servings
- Credits : Canadian Living Magazine: December 2009
MethodParmesan Croutons: In bowl, toss together bread, cheese, oil, salt and pepper; spread on parchment paper–lined baking sheet. Bake in 350°F (180°C) oven, stirring occasionally, until golden and crisp, about 12 minutes. Let cool. (Make-ahead: Store in airtight container for up to 2 days.)
Roasted Garlic: Trim tops off garlic to expose cloves. Place on square of foil and drizzle with oil; seal package. Roast in 325°F (160°C) oven until tender, about 70 minutes. Let cool enough to handle; squeeze out cloves into bowl.
In large saucepan or Dutch oven, melt butter over medium-low heat; cook onions, salt and pepper, stirring occasionally, until onions are very soft and golden, about 20 minutes. Add 3 cups (750 mL) water, potatoes, broth, wine, thyme and roasted garlic; bring to boil. Reduce heat to medium-low; cover and simmer for 30 minutes.
Remove thyme sprigs. Using immersion blender or in batches in blender, purée soup until smooth. (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 2 days.)
Return to clean saucepan; heat through over medium heat, stirring occasionally. Ladle into bowls; sprinkle with Parmesan croutons.
Nutritional facts Per serving: about
- Sodium 320 mg
- Protein 4 g
- Calories 138.0
- Total fat 7 g
- Potassium 211 mg
- Cholesterol 9 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
- Iron 4.0
- Folate 5.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 8.0