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Table Talk’s Garlic Soup

Table Talk's Garlic Soup recipe image
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.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 316.7
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
  • 1/2 cup Olive oil
  • 4 tablespoon Chopped garlic
  • 2 1/2 cup Fresh bread crumbs
  • 2 small Zucchini, diced
  • 1 Sweet Red pepper, diced
  • 1 lg Ripe tomato, peeled, seeded
  • 1/2 cup Diced eggplant
  • 1 md Onion, diced
  • 2 ts Paprika
  • 2 ts Garlic powder
  • 7 c Chicken stock or broth
  • 1 c Drained, marinated artichoke hearts
  • 1/4 c Chopped fresh parsley
  • to taste Salt and pepper
  • for garnish Toasted almonds
Directions
  1. 1
    Heat half of the olive oil in a frying pan over medium heat and add half of the chopped garlic.
  2. 2
    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.
  3. 3
    In a large saucepan or soup kettle, heat the remaining olive oil over medium heat.
  4. 4
    Add the diced zucchini, red pepper, tomato, eggplant, and onion to the saucepan.
  5. 5
    Sauté the vegetables until they begin to soften and are tender, about 10-15 minutes.
  6. 6
    Stir the fried breadcrumb mixture into the vegetable pan.
  7. 7
    Sprinkle in the paprika and garlic powder, stirring to coat the vegetables evenly.
  8. 8
    Pour in the chicken stock and bring the mixture to a boil.
  9. 9
    Reduce heat to low and simmer for 30 minutes, stirring frequently to prevent sticking.
  10. 10
    Stir in the drained artichoke hearts and chopped fresh parsley.
  11. 11
    Season generously with salt and pepper to taste.
  12. 12
    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.

Keywords: garlic, soup, vegetable, zucchini, eggplant, breadcrumbs, mediterranean, comfort food, simmered, rustic, warm, healthy, easy, dinner, lunch, tomato, pepper, onion, artichoke
Read it online: https://www.chefs-mate.com/recipe/table-talks-garlic-soup/