Garlic Soup with Creole Croutons

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The recipe is not clear about the garlic cloves. The best way to make this soup is to take whole garlic cloves with enough olive oil to coat, and roast them to a light brown under an electric grill oven at 350-375. Do NOT be afraid to add more garlic then the recipe calls for, as the garlic really mellows and gets a great nutty taste to it when roasted first.
Take the roasted garlic, add some of the soup base into a food processor and pulse till smooth. Then add back to the soup base. Follow the rest of the recipe, without the salt, and this soup is sooooooo good !

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HOMERUN!
We love this soup; it’s going to be a regular at our table.
Found this recipe for medicinal purposes. Everyone around us is sneezing. It’s the most delicious medicine ever. Aged white cheddar in place of parmesan and a bottle of amstel light due to a veg. stock shortage. Yummy & healthy!
.

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Right from the start this recipe is a joy! Onions and garlic - is there anything better to smell cooking in a pan?! This was a big hit, it's a new family favorite. I served it as the first course for an extended family dinner, everyone loved it and asks me to make it anytime we get together.

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This is a delicious soup, but it's much too salty. I'd have rated it higher if it hadn't been so salty.

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The two changes I would make to this recipe are 1 Reduce the amount of salt. Yes, I read the reviews ahead of time, so that's my fault. I've been wanting to make this since I read the recipe and jumped right in. Second, I wish it were a little thicker; maybe I'll add a potato, flour or some other thickening agent. Otherwise, I love the flavor and it was easy to make. I'll make it again, but the salt and consistency stopped it from getting five stars.

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followed the recipe exactly as it said. way to salty! would be a 5 star but it was too salty so giving it 4 stars. I had to boil water and add water to the soup again and again to be able to eat it.

would definitely make this soup again WITHOUT THE SALT!!

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This is an absolutely incredible soup, probably the best I've had! I've made it several times and have loved it every time! But a bit of warning: please cut out most of the salt until the end! You can always add more, but you can't take it out! The first time I made it, holy salt lick! I had to compensate by adding more liquid (cream or broth which took away from the depth of the garlic. Just be careful...

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This soup is a revelation of warm, comforting flavors & vitality. We served at a party & everyone wanted the recipe!

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the 2-1/2 teaspoon of salt has to be a typo. i didn't add any at all and it was perfect.
my variations: i used vegetable stock, and didn't add the bread or the parmesan to the soup, this was delicious as is. AND...prepared this way, the whole pot of soup is only 470 calories. you really -could- eat the whole thing...and not feel guilty!

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ther is just not enouh garlic to call it garlic soup wheres the garlic favor