Happy National Soup Day. This is one of my favorite soups because it is easy, delicious and eye-catching. The recipe comes from the book The Vegetarian Table:Mexico by Victoria Wise
I typically would not put the recipe but it looks like this book is out of print. It seems a shame to show a picture and not be able to lead someone to obtaining the recipe! If you do find a copy I would recommend grabbing it as I have made of the recipes in the book and it has never steered me wrong.
Toasted Garlic Soup
1/4 cup olive oil
1 head garlic, cloves separated, peeled and coarsely chopped
1/2 baguette, cut crosswise into 1/4 inch thick slices, or 6 slices of other French bread
2 ancho chiles, stemmed, seeded and coarsely chopped
4 medium tomatoes, peeled and seeded, coarsely chopped into 1/2 inch chunks
7 cups of vegetable stock
1/4 tsp. salt
Heat oil in a heavy skillet until smoking. Add the garlic and stir over medium-high heat for 1 minute. Transfer the garlic to a large soup pot.
Add as many slices of the bread to the skillet as will fit in one uncrowded layer. Fry over medium heat for 1 minute, turning once, until lightly golden on each side. Transfer to paper towels to drain. Continue until all bread is fried. Set aside.
Place the chile peppers and tomatoes in the skillet and stir over medium-high heat for 1 minute until wilted. Transfer to the soup pot with the garlic. Add the stock and salt, bring to a boil and simmer for 20 minutes, or until the garlic is soft.
Ladle the soup into individual bowls. Garnish with fried bread.
I have made this soup numerous times and it is always delicious. Tastes different depending on the chilies. Feel free to add different chilies for more heat.