This recipe has chicken broth in it. I would swap in Imagine No-Chicken Broth to keep it veggie. I love garlic soup, so I can't wait to try this.
From:
Dinner Tonight: Sopa de Ajo (Garlic Soup) | Serious Eats : Recipes
Adapted from Mario Batali's Spain: A Culinary Road Trip
Ingredients
2 tablespoons olive oil
1/4 pound stale bread, crusts removed, cut into 1/2 inch cubes
4 garlic cloves, minced
1/2 teaspoon hot pimentón (Spanish smoked paprika)
Salt
4 cups chicken stock
3 poached eggs
Procedure
1. Pour the olive oil into a pot. Turn the heat to medium-high and add the cubed bread. Cook for 5 minutes, stirring often, until the bread is lightly browned. Toss in the garlic, pimentón, and a pinch of salt. Stir well, and cook for 3 minutes.
2. Pour in the stock, bring to a boil, then reduce heat to a simmer. Cook for 15 minutes.
3. Poach the eggs.
Follow this guide.
4. Ladle some soup into a bowl and top with a poached egg.
Another super-easy garlic soup recipe can be found here:
http://www.nytimes.com/2008/12/01/he...ipehealth.html