Total Time
1hr 45mins
Prep 30 mins
Cook 1 hr 15 mins

This soup is rich, aromatic and decadent. The amount of French bread is 1 16-oz. loaf but for some weird reason I couldn't get that past the Zaar editor.

Ingredients Nutrition

Directions

  1. Slice the bread into 1-inch slices. Place on a baking sheet and brush lightly with melted butter. Bake at 325° for 15 minutes, or until lightly browned. Turn the slices over, brush lightly with the melted butter and continue to bake until browned.
  2. Separate the garlic into cloves and peel. Place the cloves in a blender or food processor and process until garlic is pureed.
  3. Melt the 3 T. of butter in a large saucepan over low heat. Gradually add the pureed garlic. Cook, stirring, 2 minutes. Cover and simmer 20 minutes, stirring occasionally. Check to make sure the garlic doesn't burn - use low heat.
  4. Gradually stir in the flour to form a smooth paste; slowly stir in the chicken broth until the mixture is smooth. Bring to a boil and season with salt and pepper. Reduce heat and simmer over medium heat for 30 minutes.
  5. Pour the hot soup into ovenproof individual soup crocks or casseroles. Flatten 1 or 2 slices of toast and place on top of the soup.
  6. Cover the surfaces completely with Swiss cheese. Bake at 350° for 5 to 10 minutes until the cheese melts, then set the soup crocks under the broiler until the cheese browns lightly, if desired.

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