Need a cozy, comforting dish? Garlic Soup is a velvety, Italian-inspired soup that’s rich and mellow, made with simple pantry staples. This cozy garlic soup is perfect for chilly evenings or quick meals, offering warmth and flavor with minimal effort. Try this Italian garlic soup for a soothing bowl of comfort!
Why You’ll Love This Soup
- Gentle Garlic Flavor: Slow-cooked garlic turns sweet and mild, creating a cozy base.
- Easy Ingredients: Uses everyday items for a fuss-free recipe.
- Warm and Comforting: Ideal for cold days with its smooth, creamy broth.
- Gourmet Simplicity: Looks and tastes impressive but is easy to make.
- Great for Prepping: Flavors improve over time, perfect for make-ahead meals.
Ingredients for Garlic Soup
Here’s what you’ll need for this velvety soup (serves 6–8):
For the Soup:
- 2 small heads garlic (or 1 large, ~12–15 cloves)
- 2 medium potatoes (400g), peeled and diced
- 1 large onion (150g), chopped
- 1 large leek (150g), chopped
- 7 cups (1.7L) chicken stock
- ½ tsp dried thyme leaves
- ½ cup (120ml) heavy cream
- ½ cup (120ml) olive oil
- Salt and pepper, to taste
For the Garnish:
- 6 slices rustic bread, diced
- Olive oil, for frying
- 1 cup (30g) chopped fresh parsley
Equipment
- Heavy pot (4–6 quart)
- Blender or immersion blender
- Frying pan
- Knife and cutting board
- Measuring cups and spoons
Ingredient Tips
- Garlic: Choose fresh, firm heads; avoid pre-peeled or sprouted cloves.
- Potatoes: Yukon Gold or Russet add creaminess to this velvety soup.
- Stock: Chicken stock for depth; vegetable stock for a vegetarian option.
- Cream: Heavy cream for richness; half-and-half or coconut cream for lighter or dairy-free.
- Bread: Sourdough or French bread makes crisp, tasty croutons.
Directions for Garlic Soup
Let’s create this cozy Garlic Soup!
Sauté the Aromatics
In a heavy pot, I heat ½ cup olive oil over medium heat. I add 1 chopped onion, 1 chopped leek, and ½ tsp dried thyme, cooking gently for 5–7 minutes until soft, building a flavorful base for this Italian garlic soup.
Cook the Garlic
I add 2 small whole garlic heads (unpeeled), reduce heat to low, and cook for 15 minutes, letting the garlic sweeten without browning for a mellow Garlic Soup.
Simmer with Potatoes
I add 2 diced potatoes and 7 cups chicken stock, season with salt and pepper, and simmer for 25–30 minutes until the potatoes are tender, creating a rich base for this cozy garlic soup.
Blend with Cream
I remove the garlic heads (optional) or blend them in for extra flavor. I stir in ½ cup heavy cream off the heat to avoid curdling, then blend with an immersion blender or in batches for a silky Garlic Soup, filling the blender only halfway to prevent spills.
Make Croutons
In a frying pan, I heat olive oil over medium-low, add diced rustic bread, and fry until golden and crisp, about 5 minutes, seasoning lightly with salt for this velvety soup.
Serve and Garnish
I ladle the warm soup into bowls, top with crispy croutons and 1 cup chopped parsley, and serve with crusty bread.
Nutrition
- Prep Time: 10–15 minutes
- Cook Time: 40–60 minutes
- Total Time: 50–75 minutes
- Servings: 6–8 (1–1.5 cups per serving)
- Calories: ~210–250 kcal per serving
- Macros per Serving: 25g carbs, 5g protein, 12g fat, 2g fiber
Variations
Try these twists on this cozy soup:
- Veggie Swap: Use sweet potatoes for a sweeter Creamy Garlic Soup.
- Herb Twist: Swap thyme for rosemary or fresh chives for a fresh note.
- Stock Swap: Use vegetable stock for a vegetarian Italian garlic soup.
- Creamy Swap: Try coconut cream for a dairy-free velvety soup.
- Protein Add-In: Add shredded chicken for a heartier cozy garlic soup.
Serving Ideas:
- Pair with a cucumber and feta salad for a fresh contrast.
- Serve with grilled chicken for a hearty meal.
- Enjoy with a raspberry iced latte for a cozy pairing.
Storage
I store this velvety soup in an airtight container in the fridge for up to 4 days; flavors deepen over time. For freezing, I omit the cream, portion into freezer-safe containers, and store for up to 3 months. I thaw overnight, reheat on the stovetop over medium-low heat, stirring in cream, or microwave in 30-second intervals, stirring to blend.
Serving Tips
- Presentation: Serve this cozy Garlic Soup with croutons and a parsley sprinkle.
- Garnish: Add a drizzle of olive oil or parmesan for extra flair.
- Pairing: Pair with Italian bread or a coconut cooler to complement the soup.
- Portion Size: 1–1.5 cups per person as a main or starter.
- Occasions: Perfect for winter evenings, meal prep, or cozy gatherings.
FAQs
What’s the best garlic for this soup?
Fresh, firm heads ensure a sweet, mellow flavor.
Can I use onions instead of leeks?
Yes, an extra half onion works for this Italian garlic soup.
How do I avoid curdling in this velvety soup?
Add cream off the heat at the end of cooking.
Can I make this cozy garlic soup vegetarian?
Use vegetable stock instead of chicken stock.
What pairs well with this Italian garlic soup?
Crusty bread, arugula salad, or white wine complements the flavors.
More Dinner Recipes
- Classic Moussaka: A Hearty, Soul-Warming Treat
- Honey Garlic Salmon Air Fryer
- Mozzarella Chicken in Basil Cream Sauce
Conclusion
Garlic Soup is a warm, effortless dish perfect for cozy nights or meal prep. This velvety soup is a must-try. Make this Italian garlic soup, share with loved ones, and enjoy the comforting flavors!
Garlic Soup
Ingredients
For the Soup:
- 2 small heads garlic or 1 large, ~12–15 cloves
- 2 medium potatoes 400g, peeled and diced
- 1 large onion 150g, chopped
- 1 large leek 150g, chopped
- 7 cups 1.7L chicken stock
- ½ tsp dried thyme leaves
- ½ cup 120ml heavy cream
- ½ cup 120ml olive oil
- Salt and pepper to taste
For the Garnish:
- 6 slices rustic bread diced
- Olive oil for frying
- 1 cup 30g chopped fresh parsley
Instructions
Sauté the Aromatics
- In a heavy pot, I heat ½ cup olive oil over medium heat. I add 1 chopped onion, 1 chopped leek, and ½ tsp dried thyme, cooking gently for 5–7 minutes until soft, building a flavorful base for this Italian garlic soup.
Cook the Garlic
- I add 2 small whole garlic heads (unpeeled), reduce heat to low, and cook for 15 minutes, letting the garlic sweeten without browning for a mellow Garlic Soup.
Simmer with Potatoes
- I add 2 diced potatoes and 7 cups chicken stock, season with salt and pepper, and simmer for 25–30 minutes until the potatoes are tender, creating a rich base for this cozy garlic soup.
Blend with Cream
- I remove the garlic heads (optional) or blend them in for extra flavor. I stir in ½ cup heavy cream off the heat to avoid curdling, then blend with an immersion blender or in batches for a silky Garlic Soup, filling the blender only halfway to prevent spills.
Make Croutons
- In a frying pan, I heat olive oil over medium-low, add diced rustic bread, and fry until golden and crisp, about 5 minutes, seasoning lightly with salt for this velvety soup.
Serve and Garnish
- I ladle the warm soup into bowls, top with crispy croutons and 1 cup chopped parsley, and serve with crusty bread.
Notes
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