Roasted Garlic Soup with Pesto

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

Rate This!

  • Makes: 4 servings
  • Makes: Makes 4 to 6 side-dish servings
  • Prep: 55 mins
  • Bake: 25 mins to 35 mins 400°F
  • Cook: 11 mins

Roasted Garlic Soup with Pesto

Reviews (0)

Rate This!

Directions

  1. In a blender container or food processor bowl combine fresh basil leaves, fresh spinach leaves, grated Parmesan or Romano cheese, pine nuts or almonds, salt, and 2 cloves garlic, quartered. Cover; blend or process with several on-off turns until a paste forms, stopping the machine several times and scraping the sides. With the machine running slowly, gradually add 2 tablespoons olive oil and 2 tablespoons water; blend or process until mixture is the consistency of soft butter. Set aside.
  2. For garlic, peel away the dry outer layers of skin from the garlic heads. Leave skins of cloves intact. Cut off the pointed top potion (about 1/4 inch) with a knife, leaving the bulb intact but exposing the individual cloves.
  3. Place garlic, cut side up, in a small baking dish. Brush sides and top of garlic with olive oil. Bake, covered, in a 400 degree F oven for 25 to 35 minutes or until cloves feel soft when pressed. When cool enough to handle, press the garlic paste from the individual cloves (you should have 2 tablespoons).
  4. In a large saucepan combine the garlic paste, potato, leeks, onion, water, bouillon granules, and pepper. Bring to boiling; reduce heat. Cover and simmer about 10 minutes or until potato is tender, stirring occasionally. Stir in 1-1/2 cups of the milk. Gradually stir the remaining milk into the flour; stir into the mixture in the saucepan. Cook and stir until thickened and bubbly. Cook and stir 1 minute more.
  5. To serve, ladle into soup bowls. Top each serving with about 1 tablespoon of Pesto; swirl slightly with a knife. (If necessary, thin Pesto with a small amount of water before using.) (Store any remaining pesto in a storage container. Cover and refrigerate up to 2 days or freeze.) Makes 4 to 6 side-dish servings.
Pin
Oops, we're sorry. Something went wrong. Please try again later.

Nutrition Facts (Roasted Garlic Soup with Pesto)

  • Per serving:
  • 190 kcal ,
  • 6 g fat
  • (1 g sat. fat ,
  • 5 mg chol. ,
  • 652 mg sodium ,
  • 27 g carb. ,
  • 2 g fiber ,
  • 9 g pro.
rate this recipe!
add review

Reviews (0)


Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close