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    You are in: Home / Recipes / Jo's Baked Garlic Soup Recipe
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    Jo's Baked Garlic Soup

    Jo's Baked Garlic Soup. Photo by RZZ

    1/1 Photo of Jo's Baked Garlic Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    30 mins

    1 hrs 15 mins

    MaryMeow's Note:

    This recipe is from The Garlic Lovers' Cookbook. A lady named Jo Stallard won first place at the Gilroy Garlic Festival back in 1980 with this recipe. I am listing the recipe as it appears in the cookbook. I have seen this recipe around the 'net, however, one key ingredient is being left out: Paprika. I think it makes a big difference in the flavor. I make it exactly as written, with the following substitutions: I use a can of Northern beans instead of garbanzo, I use red bell pepper instead of green, and I use fat free half and half instead of whipping cream. It is the most delicious soup I have ever tasted! I make it at least once a week. Great way to get your family to eat their veggies!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Butter the inside of a 3 quart baking dish.
    2. 2
      Combine all ingredients, except cheeses and cream in dish.
    3. 3
      At this point, it will look like a huge veggie casserole.
    4. 4
      Cover and bake for 1 hour at 375 degrees.
    5. 5
      Add cheeses and cream and stir.
    6. 6
      Lower oven temperature to 325 degrees.
    7. 7
      Return to oven and bake 10 to 15 minutes longer, until cheese is melted.
    8. 8
      Do not allow to Boil.
    9. 9
      I usually serve this with garlic bread.
    10. 10
      If you plan to freeze this, do not add the cheese and cream. Save that step after you have reheated the frozen soup.

    Ratings & Reviews:

    • on January 09, 2011

      55

      This is a delicious soup everyone loves. Like to serve it with crispy Ciabatta bread for dunking. Just took a picture of it to post here. I saw the lady make the soup when she was a guest on the Hour Magazine tv show that Gary Collins hosted. I mailed away for the recipe card, and still have it. She used zucchini for the squash. I substitute a 14 oz. can of fire roasted tomatoes for the fresh tomatoes. RZZ

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on May 29, 2009

      55

      WOWWWWW...INSTANT COMFORT FOOD!!! This is amazing! Love the garlic, the wine and the romano cheese. I followed MaryMeow's suggestions -- I can't even imagine how it could taste any better! Served it with my quick garlic bread. A WINNER of a recipe! Thank you, MaryMeow! UPDATE: I've made this twice -- once with white beans, once with garbanzo beans. Both great! I added artichoke hearts I needed to use the last time -- delicious and hearty as the first!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 10, 2009

      55

      I had this soup following your subsitutions, and it was the best soup I have had in a long time. My family (including a picky 5 year old) all wanted seconds! Thank you Marymeow!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Jo's Baked Garlic Soup

    Serving Size: 1 (354 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 596.5
     
    Calories from Fat 332
    55%
    Total Fat 36.9 g
    56%
    Saturated Fat 22.5 g
    112%
    Cholesterol 128.1 mg
    42%
    Sodium 1596.4 mg
    66%
    Total Carbohydrate 33.4 g
    11%
    Dietary Fiber 6.2 g
    25%
    Sugars 7.8 g
    31%
    Protein 25.1 g
    50%

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