Ingredients

The following ingredients have 7 Servings
  • 7 cups no or low-sodium vegetable or chicken broth
  • 2 Tbsp. olive oil
  • 1 large onion
  • 15 cloves of garlic
  • 1/2 tsp. salt
  • 1/2 tsp. coarse black pepper
  • 6 slices of bread (fresh or stale, white or whole wheat)
  • 1 green onion
  • 1/3 cup sour cream (optional)

Instruction

  • Measure the broth into a large microwave-safe bowl and put it in the microwave for 7 minutes.
  • Put a large pot or Dutch oven on medium heat with the olive oil. As it heats, peel and roughly chop the onion. Add it to the olive oil and stir.
  • Stir the onion occasionally as you peel the garlic cloves. Arrange all the peeled garlic in a single layer on your cutting board and run a knife through it all several times to roughly chop it. Add it to the onions and cook stirring continuously for 1 minute. Season with the salt and pepper and stop the microwave (if it’s still going) and add the heated broth. Stir and cover. Increase heat to high.
  • Chop the bread into 1/2 inch cubes. Add them to the soup and stir. Put the lid back on.
  • Chop the greens of the green onion. Set aside.
  • Once the soup is simmering and the bread is well-soaked, which it should be by now, transfer soup in batches to a blender and puree until very smooth. Taste and add more salt and pepper if desired.
  • Ladle into bowls and top each with some of the sour cream, if using, and chopped green onions.