Garlic Soup

Amethyst · October 26, 2025, 5:05pm

Garlic Soup

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Servings: 4

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 of 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

Directions:

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 the 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.

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.

Nutritional Facts:

Recipe courtesy of Moon and Spoon and Yum.com