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Jo's Baked Garlic Soup

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Submitted by Gijo

YIELD

4 - 6 Servings

PREP

10 min

COOK

75 min

READY

85 min

Ingredients

2 473
CUPS ML TOMATOES
fresh, diced
15 433.5
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
undrained
4 4
EACH EACH YELLOW SUMMER SQUASH
sliced
2 2
LARGE LARGE ONIONS
sliced
½ 0.5
X X GREEN BELL PEPPERS
diced in cups of white wine, dry *
4 4
CLOVES CLOVES GARLIC CLOVES
fresh, minced
1 1
EACH EACH BAY LEAVES *
2 1E+1
TEASPOONS ML SALT
1 5
TEASPOON ML BASIL *
1 1
EACH EACH BAY LEAVES *
1 ¼ 296
CUPS ML MONTEREY JACK CHEESE
grated
1 237
CUP ML ROMANO CHEESE
grated *
1 ¼ 296
CUPS ML HEAVY WHIPPING CREAM
or whipping cream

Directions

Generously butter inside of 3-quart baking dish .

Combine all ingredients, except cheese and cream, in dish.

Cover and bake for 1 hour at 375℉ (190℃).

Stir in cheeses and cream, lower heat to 325℉ (160℃) and bake 10 to 15 minutes longer.

Do not allow to boil.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 558g (19.7 oz)
Amount per Serving
Calories 485 49% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 16g 78%
Trans Fat 0g
Cholesterol 83mg 28%
Sodium 1732mg 72%
Total Carbohydrate 16g 16%
Dietary Fiber 10g 39%
Sugars g
Protein 39g
Vitamin A 40% Vitamin C 96%
Calcium 40% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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