Mexican-style Roasted Garlic Soup

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 1 large bulb of garlic, peeled and coarsly chopped
• 1/3 cup extra virgin olive oil
• 5 cups chicken broth
• 4 slices firm textured bread, crusts removed and cut into 1/2-inch cubes
• 1 ripe avocado, peeled, pitted, and cut into 1/2-inch cubes
• 3 ounces queso fresco, cut into 1/2-inch cubes
• 1 large ripe tomato, cored, seeded and diced
• 4 green onions, broiled, grilled or chopped (optional)

Recipe

• 1 in a small heavy saucepan, cook garlic in hot oil over medium-low heat for 15-20 minutes or until very soft and golden. drain, reserving the oil.
• 2 in a medium saucepan combine garlic and chicken broth. bring to a boil, reduce heat, cover.
• 3 simmer over medium-low heat for 30 minutes.
• 4 preheat oven to 325°f on a baking sheet toast bread cubes about 1o minute or until dry through, but not brown. drizzle with 3 tablespoons of the reserved garlic oil, toss to coat.
• 5 bake 5 more minutes or until croutons are golden.
• 6 season broth mixture to taste with salt.
• 7 divide the avocado, queso fresco, tomato, and green onions among warm bowls. add soup. top with croutons.
• 8 **any remaining garlic oil can be refrigerated for up to 24 hours and used on salad dressing, omelets, etc.
• 9 **to make ahead, prepare soup and refrigerate for up to 3 days. bring to a boil just before serving.