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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 bowl of creamy yellow garlic soup garnished with chopped herbs, with a spoon resting on the bowl, and a sprig of parsley and garlic in the background.

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

A bowl of creamy garlic soup topped with chopped herbs, grated cheese, and a drizzle of oil sits on a wooden table next to a garlic bulb. A spoon rests in the bowl.

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: 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: 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: Optional. It adds gentle heat that cuts through the creaminess of the dish.
Fresh Thyme Leaves: Add herbal notes that complement the savory garlic taste. You can also use dried thyme as a substitute.
Salt: Enhances the natural flavors of the ingredients.
Ground Black Pepper: 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: Used for a garnish to brighten the garlic soup with color and freshness.

A bowl of creamy yellow garlic soup garnished with chopped fresh herbs, with a spoon resting on the edge. A bulb of garlic and parsley are visible in the background.

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.

Several peeled garlic cloves with drops of oil are scattered on a sheet of crumpled aluminum foil, ready to be roasted and added to a comforting garlic soup.

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.

Sliced onions being sautéed in a pan with a wooden spoon, creating the perfect base for a comforting garlic soup.

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.

Chopped onions, garlic, and potatoes cooking in a pan with seasonings and herbs for a flavorful garlic soup, stirred with a black spoon.

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.

Close-up of a bowl filled with orange-red broth, showcasing flavorful garlic soup with visible herbs and small pieces of garlic or vegetables floating in the liquid.

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.

Close-up of light brown, frothy garlic soup or mixture with bubbles on the surface in a bowl.

06

SERVE

Top with fresh chives or parsley before serving. Enjoy!

A wooden bowl of creamy garlic soup garnished with chopped herbs, grated cheese, and olive oil, with a spoon inside. A garlic bulb and napkin rest beside the bowl on a wooden surface.

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.

A wooden bowl of creamy orange garlic soup, garnished with chopped herbs and olive oil, with a spoon inside, sits on a wooden table alongside fresh parsley and a garlic bulb.

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.

A wooden bowl of creamy garlic soup garnished with chopped herbs and shredded cheese, with a spoon inside, sits on a rustic wooden surface.

More Delicious Soup Recipes You Might Love

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Garlic Soup Recipe

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An easy and comforting garlic soup recipe that's simple to make, rich in flavor, and perfect for cooler weather.

Author: Kristen Wood

Servings: servings

Prep Time: 5

Cook Time: 50

Total Time: 55

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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

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Garlic Soup