Creamy Mexican Garlic Velvet Soup
Inspired by the flavors of Mexican cuisine and the genius of Rick Bayless, this Creamy Mexican Garlic Velvet Soup is a delightful treat for garlic lovers. The rich, velvety texture complements the aromatic garlic, creating a warm embrace for your palate. Topped with fresh avocado, tangy queso fresco, and vibrant tomatoes, this soup transforms a simple meal into a gourmet experience. Perfect for doubling and enjoying throughout the week, the flavors deepen and meld beautifully with time – a dish that gets better with each day that passes. Ideal for cozy evenings or gatherings with friends, this soup offers a delicious exploration of flavors and textures that will keep everyone returning for seconds.
4
Servings
200
Calories
9
Ingredients
Ingredients
olive oil
1/2 cup (Measure out and set aside.)
garlic
1 head (Peeled and chopped.)
chicken broth
5 cups (Use homemade or store-bought.)
firm bread
4 slices (Cut into 1/4 to 1/2 inch dices.)
avocado
1 (Diced into 1/2 inch cubes.)
queso fresco
3 ounces (Diced into 1/2 inch cubes.)
tomato
1 large (Diced into 1/2 inch cubes.)
eggs
2 (Lightly beaten.)
canned chipotle chiles in adobo
4 (Seeded and thinly sliced.)
Instructions
1
In a small saucepan, heat the olive oil over medium-low heat. Add the chopped garlic and gently cook until the oil simmers lightly, about 15 minutes. Avoid browning the garlic; it should remain soft and pale.
2
Carefully pour the garlic and oil mixture through a mesh strainer into a bowl. Use the back of a spoon to gently press the garlic to extract excess oil. Reserve the garlic and the strained oil separately.
3
Transfer the pressed garlic to a large saucepan and add the chicken broth. Cover and maintain a gentle simmer over medium-low heat for 30 minutes, allowing the flavors to meld.
4
While the soup simmers, preheat your oven to 325°F. Place the diced bread on a baking sheet and toast in the oven for 15 minutes, or until firm and lightly golden.
5
Drizzle 3 tablespoons of the reserved garlic oil over the toasted bread and toss to coat evenly. Return to the oven and toast for an additional 5 minutes, until golden brown and crispy.
6
Once the soup has simmered, lower the heat and gradually stir in the beaten eggs, ensuring they are well distributed throughout the soup.
7
To serve, divide the diced avocado, queso fresco, and tomato among four bowls. Ladle the hot soup over the toppings, allowing the ingredients to warm and meld.
8
Invite your guests to personalize their servings with crispy croutons and sliced chipotle chiles according to their taste preference.
Nutrition Information
15g
Fat
12.5g
Carbs
6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mexican Garlic Velvet Soup?
It is a rich, velvety soup inspired by Mexican cuisine and Rick Bayless, featuring aromatic garlic and fresh toppings like avocado and queso fresco.
Who inspired this recipe?
This recipe was inspired by the flavors of Mexican cuisine and the culinary genius of Rick Bayless.
How much garlic do I need for this recipe?
You will need one full head of garlic, peeled and chopped.
How many servings does this soup make?
This recipe makes 4 servings.
What are the calories per serving?
There are 200 calories per serving.
How much fat is in one serving?
Each serving contains 15g of fat.
What is the protein content per serving?
There are 6g of protein per serving.
How long should I cook the garlic in oil?
The garlic should be cooked gently in olive oil over medium-low heat for about 15 minutes.
Should the garlic be browned?
No, you should avoid browning the garlic; it should remain soft and pale.
What should I do with the oil after straining the garlic?
Reserve the strained oil separately as some of it will be used to flavor and toast the bread.
How long does the garlic simmer with the chicken broth?
The garlic and chicken broth should simmer together for 30 minutes to let the flavors meld.
At what temperature should I preheat the oven?
Preheat your oven to 325 degrees Fahrenheit for toasting the bread.
How do I prepare the bread for the croutons?
Cut 4 slices of firm bread into 1/4 to 1/2 inch dices.
How long do I toast the bread initially?
Toast the diced bread in the oven for 15 minutes or until firm and lightly golden.
What is the second step for making the croutons?
Drizzle 3 tablespoons of the reserved garlic oil over the toasted bread and toast for an additional 5 minutes.
How are the eggs incorporated into the soup?
Lower the heat and gradually stir in two lightly beaten eggs until they are well distributed throughout the soup.
What are the suggested toppings for this soup?
Suggested toppings include diced avocado, queso fresco, tomato, crispy croutons, and sliced chipotle chiles.
Can I use store-bought chicken broth?
Yes, you can use either homemade or store-bought chicken broth for this recipe.
What kind of cheese is used in this recipe?
The recipe uses 3 ounces of queso fresco, diced into 1/2 inch cubes.
How should the avocado be prepared?
The avocado should be diced into 1/2 inch cubes.
How many chipotle chiles are used?
The recipe calls for 4 canned chipotle chiles in adobo.
Are the chipotle chiles seeded?
Yes, the chipotle chiles should be seeded and then thinly sliced.
Can I make this soup in advance?
Yes, the flavors deepen and meld beautifully over time, making it an excellent dish for leftovers.
What is the carbohydrate count per serving?
There are 12.5g of carbohydrates per serving.
Is this soup suitable for social gatherings?
Yes, it is ideal for gatherings as guests can personalize their servings with various toppings.
What type of bread is best for the croutons?
Use a firm bread that can be easily diced and toasted to a golden brown.
How much olive oil is required?
You will need 1/2 cup of olive oil for the initial garlic cooking step.
What is the texture of the soup?
The soup has a rich, velvety texture that complements the aromatic garlic.
Is this recipe considered easy to make?
Yes, it is categorized as an easy recipe and a cozy homemade meal.
How should the soup be served?
Divide the avocado, cheese, and tomato into bowls, then ladle the hot soup over the toppings to warm them.