This quick-to-make, comforting soup will fill your belly and protect you from any vampires hanging around after Halloween. Pour 3 cups chicken stock into a large, microwave-safe bowl and microwave on high for 3 minutes. In a medium pot over medium-high heat, saute ½ cup minced yellow onion in 2 tablespoons olive oil until translucent, about 3 minutes. Lower the heat to medium, add 12 cloves chopped garlic (a heaping ½ cup) and saute 2 to 3 minutes, stirring constantly. Add the warm broth and bring to a boil over high heat. Add 1 cup diced day-old bread, season to taste with kosher salt and freshly ground black pepper, cover and cook 30 seconds. Remove from heat and use an immersion blender or work in batches in a blender to puree the soup until smooth. Garnish with chopped green onions.
Gild the lily: Make a quick herb-infused oil in a food processor using 1 part fresh herbs (try basil, oregano and parsley) to 2 parts olive oil. Puree until smooth and fine-strain through a coffee filter. Drizzle onto the soup before serving.
This article appears in November 2015.