6 cheese and vegetable soup croute Recipes

heads of garlic, separated into cloves, unpeeled, browned vegetable stock (i use ultimate ultimate ) or 6 cups any well-flavored chicken stock or 6 cups well-flavored vegetable stock, dried sage, dried leaf thyme, parsley, pepper , to taste, tomato juice (i only use low sodium v8) or 2 cups v 8 vegetable juice (i only use low sodium v8), uncooked orzo pasta or 3/4 cup alphabet pasta or 3/4 cup other small shell pasta, egg yolks, garlic bread , croutes (i use croutes croutes), sharp cheddar cheese (or a combination of cheddar & monterey) or 4 -6 oz monterey jack cheese, shredded (or a combination of cheddar & monterey), minced fresh parsley or cilantro, for garnish, ripe avocado, pitted, peeled and sliced, for garnish (optional)

ripe tomatoes, roma, red onion, quartered, garlic cloves, pealed, left whole, chicken stock or 1 2/3 cups vegetable stock, sun-dried tomato paste, olive oil, balsamic vinegar, sugar, fresh basil leaf (small handful, plus extra for garnish ), salt, pepper, toasted cheese , croutes, to serve, creme fraiche, to serve

unsalted butter, pearl onion, sliced thin, leeks, sliced thin (white and pale green parts), minced scallion (white parts , save the greens for the croutes), minced shallot, minced garlic, grated ginger, flour, chicken stock or 7 cups vegetable stock, dry vermouth, apple cider, french bread, soft mild goat cheese, snipped scallion top, black pepper

butter, sliced onions (about 2 large), garlic, sliced, brown sugar, dried thyme, bay leaf, sliced small mushrooms, salt, pepper, dry sherry or 1/3 cup wine, sodium-reduced beef broth or 4 cups vegetable broth, shredded swiss-style cheese, baguette