Garlic Soup with Parmesan Croutons Garlic Soup with Parmesan Croutons

Author: Canadian Living

The abundance of garlic might intimidate you, but just remember that roasting develops its nutty, caramelized flavour.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: May 2004


Parmesan Croutons:
Roasted Garlic:


Roasted Garlic: Trim off tips from garlic heads. In ovenproof dish, sprinkle garlic with oil, salt and pepper. Cover and roast in 350°F (180°C) oven until tender and golden, about 1 hour. Let cool; squeeze out cloves into small bowl.

In large saucepan, heat oil over medium heat; fry onions, roasted garlic, thyme, salt and pepper until onions are softened, about 4 minutes. Add chicken stock and lemon juice; bring to boil. Reduce heat to medium-low; cover and simmer for 20 minutes.

Parmesan Croutons: Meanwhile, brush bread with oil; sprinkle with salt and pepper. Cut into 1/2-inch (1 cm) cubes. Spread on rimmed baking sheet; bake in 350°F (180°C) oven until golden and crisp, about 10 minutes. Toss with Parmesan cheese; let cool. (Make-ahead: Store in airtight container for up to 1 week.)

In batches, pur?soup in blender until smooth. (Make-ahead: Let cool for 30 minutes; refrigerate until cold. Refrigerate in airtight container for up to 3 days or freeze for up to 2 weeks.) Return soup to pot and bring to simmer; stir in Parmesan cheese. Garnish each bowl with croutons.

Nutritional facts <b>Per serving:</b> about

  • Sodium 984 mg
  • Protein 13 g
  • Calories 303.0
  • Total fat 13 g
  • Cholesterol 5 mg
  • Saturated fat 3 g
  • Total carbohydrate 36 g


  • Iron 18.0
  • Folate 9.0
  • Calcium 20.0
  • Vitamin A 1.0
  • Vitamin C 27.0
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Garlic Soup with Parmesan Croutons