This, folks, is my most coveted recipe. Garlic soup sounds homely, and doesn't look like much. It isn't polite food, and it will make you smell like garlic for at least a day after you eat it. Furthermore, thinly slicing an entire cup of garlic is tedious tedious work. It's worth it.
1 1/2 cups margarine
1 cup thinly-sliced garlic
2 cups finely chopped yellow onion
1 cup unbleached all-purpose flour (which sounds like too much, but isn't a typo)
5 1/2 cups vegetable broth
5 garlic cloves, minced or pressed
1 cup Silk creamer (plain flavor)
2 Roma tomatoes, seeded and finely chopped
salt and cayenne pepper to taste
- Melt margarine over medium-low heat, then saute sliced garlic and onion in margarine for about 7 minutes, or until completely softened.
- Stir in flour and cook, stirring constantly, for about 2 minutes.
- Whisk in 1 1/2 cups broth, then add remaining broth and cook over low heat 12-15 minutes, stirring a few times.
- Add minced or pressed garlic, and simmer 5 minutes.
- Add creamer and return to a simmer. Cook, stirring frequently, 10 minutes. Season with salt and cayenne to taste (if using canned broth, you probably won't need to add salt).
- Remove from heat, stir in tomatoes, and let stand 10 minutes.
- Serve with bread for sopping up the broth.