This hearty Mediterranean-style soup combines the earthy sweetness of roasted vegetables with the pungent aroma of garlic. Zucchini, red pepper, tomato, and eggplant simmer in a rich broth, creating a vibrant, chunky texture. The standout feature is the breadcrumb crust, fried in olive oil with garlic until golden, which dissolves into the soup to provide a natural, comforting thickness. It is a simple, rustic dish perfect for chilly evenings. While traditionally made with chicken stock, it can easily be adapted for vegetarians. Serve hot with crusty bread for a complete meal.
Table Talk’s Garlic Soup
Description
This hearty Mediterranean-style soup combines the earthy sweetness of roasted vegetables with the pungent aroma of garlic. Zucchini, red pepper, tomato, and eggplant simmer in a rich broth, creating a vibrant, chunky texture. The standout feature is the breadcrumb crust, fried in olive oil with garlic until golden, which dissolves into the soup to provide a natural, comforting thickness. It is a simple, rustic dish perfect for chilly evenings. While traditionally made with chicken stock, it can easily be adapted for vegetarians. Serve hot with crusty bread for a complete meal.Ingredients
Directions
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Heat half of the olive oil in a frying pan over medium heat and add half of the chopped garlic.
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Add the fresh bread crumbs to the pan and cook, stirring frequently, for about 5 minutes until golden and fragrant. Remove from heat and set aside.
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In a large saucepan or soup kettle, heat the remaining olive oil over medium heat.
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Add the diced zucchini, red pepper, tomato, eggplant, and onion to the saucepan.
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Sauté the vegetables until they begin to soften and are tender, about 10-15 minutes.
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Stir the fried breadcrumb mixture into the vegetable pan.
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Sprinkle in the paprika and garlic powder, stirring to coat the vegetables evenly.
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Pour in the chicken stock and bring the mixture to a boil.
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Reduce heat to low and simmer for 30 minutes, stirring frequently to prevent sticking.
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Stir in the drained artichoke hearts and chopped fresh parsley.
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Season generously with salt and pepper to taste.
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Ladle the hot soup into heated bowls and garnish with toasted almonds before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 316.7kcal
- % Daily Value *
- Total Fat 13.0g20%
- Saturated Fat 1.9g10%
- Cholesterol 0.0mg0%
- Sodium 343.0mg15%
- Total Carbohydrate 44.7g15%
- Dietary Fiber 4.5g18%
- Sugars 1.3g
- Protein 7.2g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The breadcrumbs act as a natural thickener for the soup; if you prefer a thinner consistency, add more stock.
For a vegan version, substitute vegetable broth for the chicken stock.
Toasted almonds add a nice crunch and nutty flavor, but you can also garnish with fresh parsley or a drizzle of olive oil.
This soup tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 3 days.
