Roasted Garlic Soup

It’s been a while since I’ve done one of these… here’s what I just tried and liked.

I roasted a chicken a few days ago and made stock from the bones and some vegetable scraps. I had also tossed a couple heads of garlic in with it while it was roasting.

So, I put the roasted garlic, smooshed up, in a crockpot with six cups of chicken broth (mine supplanted with low-sodium boxed), 1/4 cup lime juice, a sliced red onion1, 1/2 teaspoon chili powder, and 1/2 teaspoon oregano. (I was supposed to use, based on the original recipe, cumin, coriander, and canned chipotle chiles instead of the chili powder, but that was easier and required less commitment to ingredients I might not use again.)

Cook 4 hours on high or 8 hours on low. When ready, serve with shredded Jack cheese and avocado slices.

1 Thanks to Mom for lending me her mandolin slicer to see if I’d like it. I do! It made it much easier to get the slices nice and thin.

2 Responses to “Roasted Garlic Soup”

  1. Robert (retired in France) Says:

    Sounds very tasty, but I don’t quite understand about the avocado slices. I’m guessing that the cheese goes on top, but what does one do with the avocado.

  2. Johanna Says:

    You can cut them thin and fan them across the top of the soup, or you can cut the avocado into chunks and put it into the soup, or you can just serve them on the side and let the eaters figure out what to do with them. :)




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