I don’t know about you but rainy weather means, Soup Season! This recipe from Alston and Leigh, the moms behind Habitual Hostess, is the perfect remedy for the cold weather blues. Packed with protein and fiber, it comes together quickly. If you’re in a rush, skip the garlic confit and use half the amount of fresh garlic. Make it tonight or any night you need a comfort food meal that is as good for you as it is delicious.
Garlic Confit Ingredients
2 heads of garlic, peeled (about 30 cloves- you can buy the pre-peeled garlic as a shortcut)
5 sprigs of thyme
1/2 teaspoons red pepper flake
1 cup of good olive oil
Directions for Garlic Confit
- Combine all ingredients in a small pot on the stove top and bring the oil to a gentle bubble over medium heat.
- Turn the heat down to low and let it simmer for 25 minutes.1/4 cup olive oil (we use oil from the garlic confit).
Ingredients for Soup
1 small yellow onion, thinly sliced (about 1 cup)
10 cloves of garlic (from the confit)
28 oz can crushed tomatoes
2 15 oz cans cannellini beans (do not drain)
28 oz chicken bone broth
1/2 cup heavy cream
2 tablespoons kosher salt (diamond crystal)
1/2 teaspoon black pepper
Directions for Soup
- Add olive oil to a large heavy bottomed pot and warm over medium heat. Add onions and sauté for 6-8 minutes until translucent.
- Add garlic, crushed tomatoes, cannellini beans with the liquid and bone broth and raise heat to high.
- Bring to a boil and reduce heat to low. Let simmer for 20 minutes, then blend until smooth.
- Add cream, salt and pepper and stir to combine. Taste for seasoning.
Ingredients for Grilled Cheese (serves 4)
4 pieces sourdough bread
2 tablespoons softened butter
Kosher salt & black pepper
20 cloves garlic (from confit)
1 1/3 cup grated cheddar cheese
Directions for Grilled Cheese
- Preheat the oven to 450 degrees.
- Lay out the slices of bread on a baking sheet.
- Spread 1/2 tablespoon of butter on each piece of bread, and mash five gloves of garlic into the butter on each piece of bread.
- Sprinkle each piece with kosher salt, black pepper and 1/3 cup of shredded cheeese.
- Pop into preheated oven and toast up for about 8 minutes, until the cheese is melted and bubbly.
