Garlic Soup Recipe

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.

Print Recipe

5 from 2 votes

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

Prep Time5

Cook Time50

Total Time55

Course: Appetizer, Main Course, Soup

Cuisine: Spanish

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 187kcal

Author: Kristen Wood

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

US Customary - Metric

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!

Video

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