Blended vegetable soup with garlic bread

Ingredients

  • 2 tablespoons butter
  • 1 onion, medium dice
  • 2 celery, medium dice
  • 2 cloves garlic, minced
  • 1 tablespoon flour
  • 4 cups chicken stock
  • 1 teaspoon dried oregano
  • 3 carrots, peeled and medium dice
  • 1 medium zucchini, medium dice
  • salt and pepper as needed
  • 1/2 cup cream (optional)
  • 1 baguette
  • 1 clove garlic, minced
  • 4 tablespoons butter

Instructions

  1. Preheat oven to 350 F.
  2. In a large pot over medium heat add 2 tablespoons of butter. Sauté the onions, garlic and celery for 5 minutes.
  3. Sprinkle in the flour and stir to incorporate for 1 minute.
  4. Add the chicken stock, oregano, carrots and zucchini. Bring to a boil; reduce a simmer. Cover and allow to simmer for 15-20 minutes.
  5. While the soup is cooking combine 4 tablespoons butter and garlic in a microwave safe bowl. Heat until butter is melted.
  6. Spread the butter and garlic mixture onto the bread. Sprinkle with 1/4 teaspoon salt. Wrap the bread in foil and place it in the oven until the soup is finished.
  7. Remove the soup from the heat. Allow to cool slightly. Puree the soup with a stick blender, food processor or blender until smooth. Add cream, if using, and salt and pepper.
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