Mexican-Style Roasted Garlic Soup

Ingredients:

1 large bulb garlic, peeled and coarsely chopped

1/3 c extra virgin olive oil

5 cups Low sodium Chicken broth

4 slices firm-texture wheat bread (crusts removed), cut into 1/2 inch cubes

1 ripe avocado, peeled, pitted, and cute into 1/2 inch cubes

3 oz queso fresco

1 large ripe tomato, diced

3 green onions

Soup:

1. In a small saucepan, sauté garlic in olive oil over medium-low heat until garlic is soft and golden

2. Strain garlic and reserve the oil in a small pitcher

3. In a medium saucepan, combine garlic and chick broth. Bring them to a boil; reduce heat and let simmer for about 20 minutes

4. Divide the avocado, queso fresco, tomato, and green onions among 4-5 bowls. Ladle soup into the bowls and top with croutons.

Croutons:

1. Preheat oven to 325 F. On a baking sheet, toast the bread cubes about 10 minutes or until thoroughly dry but not brown.

2. Drizzle bread cubes with 3 Tbs of the reserved garlic oil; toss to thoroughly coat

3. Bake 5 minutes more or until the croutons are golden

Note: You can refrigerate remaining garlic oil for use in a salad dressing, omelets, hash browns, etc but must be used within 24 hrs

This soup fuses Spanish and Mexican influences and is a Fall favorite.

Cook 25 minutes, Prep time: 10 minutes