Garlic soup is cozy, delicious, and surprisingly simple. As the garlic cooks, it softens and takes on a mellow flavor. A little milk and cheese make the soup creamy and smooth, tying everything together. This is a must-try for anyone who loves garlic or hearty, comforting food!
A Note From Kristen
A bowl of creamy garlic soup always hits the spot, especially on chilly evenings! I love how simple it is to make with just a few easy steps. The garlic flavor really shines, balanced perfectly with seasonings, milk, and cheese. It’s the kind of tasty and comforting dish that’s best enjoyed slowly and shared with the people you love. Happy eating!
~Kristen
Ingredient Notes
Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!
- Unsalted Butter: Adds richness and depth to the base of the soup. Use plant-based butter if making a vegan version.
- Extra Virgin Olive Oil: Prevents the butter from burning when sautéing the onions while also adding a smooth, fruity undertone.
- Yellow Onions: Form the savory backbone of the soup that keeps it from tasting flat. If you don’t have yellow onions, white or red onions can used (as can shallots!).
- Garlic Cloves:Â The star of the recipe that gives the dish its signature bold taste. Roasting them in the oven tones down their sharpness and leaves behind a sweet, nutty warmth.
- Yukon Gold Potato: Once blended, it acts like a natural thickener and adds heartiness without overpowering the garlic flavor. A red or Russet potato can be used instead if that’s what you have.
- Vegetable Broth:Â Acts as the liquid foundation of the soup, enhancing the flavors of the aromatics without being too heavy.
- Whole Milk: Adds creaminess and mild sweetness to balance the boldness of the garlic. You can also use unsweetened dairy-free milk if preferred. For an even richer version, you can substitute with heavy cream.
- Smoked Paprika: Lends subtle smokiness that deepens the soup’s flavors. It also gives the dish a warm, golden color.
- Cayenne Pepper:Â Optional. It adds gentle heat that cuts through the creaminess of the dish.
- Fresh Thyme Leaves:Â Add herbal notes that complement the savory garlic taste. You can also use dried thyme as a substitute.
- Salt:Â Enhances the natural flavors of the ingredients.
- Ground Black Pepper:Â Provides sharpness to the creamy base.
- Parmesan Cheese: Contributes a salty, nutty richness that ties the flavors together. Use rennet-free cheese if you’re vegetarian or opt for a dairy-free alternative if you’re vegan. Shredded or grated can be used.
- Fresh Chives or Parsley:Â Used for a garnish to brighten the garlic soup with color and freshness.
How to Make Garlic Soup
01
ROAST GARLIC
Set your oven to 400°F. Spread half of the garlic cloves on a small baking sheet, drizzle them with a touch of olive oil, and roast for about 20 minutes, until they’re golden and tender.
02
COOK ONIONS
Melt the butter with the olive oil in a large pot over medium heat. Stir in the onions and cook for about 8 minutes, until they’re soft and beginning to caramelize.
03
ADD SEASONINGS
Add the roasted garlic, the rest of the raw garlic cloves, potato, paprika, cayenne (if using), thyme, salt, and pepper. Stir and cook for about a minute, just until aromatic.
04
ADD BROTH
Pour in the vegetable broth and bring to a boil. Lower the heat and let it simmer uncovered for about 20 minutes, until the potatoes are completely tender.
05
BLEND
Mix in the milk and Parmesan, then blend the soup carefully with an immersion blender or in a high-speed blender until smooth and creamy.
06
SERVE
Top with fresh chives or parsley before serving. Enjoy!
Serving Ideas
- Pair with slices of toasted sourdough bread or breadsticks.
- Serve with sautéed mushrooms or roasted chickpeas.
- Serve with a roasted potato salad or cilantro salad.
- Serve alongside a grilled cheese sandwich.
- Top with toasted sunflower or pumpkin seeds, croutons, pickled onions, or a drizzle of hot sauce.
Kristen’s Top Tips
- Use fresh, firm garlic for a milder, cleaner flavor.
- Add a bay leaf while simmering for extra depth.
- Add a squeeze of lemon juice or white wine vinegar at the end to brighten the soup.
- Adjust the ingredients based on your preferences. If you want a lighter soup, add more broth. For a more indulgent dish, add more milk.
- Serve the garlic soup in warm bowls to prevent it from cooling too quickly.
- Wonderful flavor variations include adding cheddar or Gruyère cheese, herbs like rosemary, sage, or tarragon, red chili flakes, or diced parsnips, carrots, or celery root.
Garlic Soup Recipe
An easy and comforting garlic soup recipe that’s simple to make, rich in flavor, and perfect for cooler weather.
Author: Kristen Wood
Servings: 4 servings
Prep Time: 5minutes minutes Cook Time: 50minutes minutes Total Time: 55minutes minutes
Course: Appetizer, Main Course, Soup Cuisine: Spanish Diet: Gluten Free, Vegetarian
Ingredients
- 2 tablespoons unsalted butter use plant-based butter for vegan
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 2 yellow onions thinly sliced
- 2 whole heads garlic cloves separated and peeled
- 1 Yukon gold potato peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or unsweetened dairy-free milk
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper optional
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons grated or shredded Parmesan use rennet-free if vegetarian or dairy-free alternative if vegan
fresh chives or parsley chopped, for garnish
Instructions
- Preheat the oven to 400°F. Place half the garlic cloves on a small baking sheet, drizzle lightly with olive oil, and then roast for 20 minutes, or until golden and soft.
- In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook for about 8 minutes, until softened and lightly caramelized.
- Stir in the roasted garlic, remaining raw garlic cloves, potato, paprika, cayenne (if using), thyme, salt, and black pepper. Cook for 1 minute, or until fragrant.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer uncovered for 20 minutes, or until the potatoes are very tender.
- Stir in the milk and Parmesan, then carefully blend the soup in a high-speed blender, or with an immersion blender until silky smooth.
- Garnish with chives or parsley and a drizzle of olive oil before serving. Enjoy!
Notes
Storage and Reheating
Let the garlic soup completely cool before transferring it to an airtight container and storing it in the fridge for up to 4 days. You also have the option to freeze it for up to 2 months, but note that soups with dairy tend to separate once frozen.
I prefer reheating the dish on the stove, but a microwave is also an option. If the soup is too thick, add broth or milk to restore its creamy texture.
Nutrition
Serving: 1serving | Calories: 187kcal | Carbohydrates: 19g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 1260mg | Potassium: 367mg | Fiber: 2g | Sugar: 8g | Vitamin A: 976IU | Vitamin C: 13mg | Calcium: 99mg | Iron: 1mg
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Previously Published on moonandspoonandyum
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