Soups, Video

Garlic Soup | Creamy And Delicious

Cooks in 45 minutes Difficulty Easy
Garlic Soup - Creamy, delicious and easy to make.

Garlic soup is one of my favorite soups to cook in the fall season and for a good reason. This soup is extremely simple to prepare and it’s almost impossible to mess it up. All you need are a few very common ingredients and about 45 minutes of your time.

To make it more interesting, I will also show you two ways of serving it… because the right toppings take this garlic soup to a whole new level.

This particular recipe calls for heavy cream and potatoes, that will turn into a delicious and mild cream once blended. I’m using a whole head of garlic in this recipe, but the cream really tones its strong flavor down and the final taste profile is very balanced and delicate.

Creamy Garlic Soup Ingredients

Garlic soup ingredients.

You can see all the main ingredients on the photo above and we will also need some salt and black pepper of course. Full list is of ingredients is below:

1 head of garlic
3-4 medium sized potatoes
1 large yellow onion
5-6 cups of vegetable or chicken stock
1 teaspoon of dried thyme
2 tablespoons of butter
1 cup of heavy cream
Olive oil
Salt & Pepper

Toppings:

Chives
Cheddar cheese
Roasted bacon
Bread croutons

How To Make Garlic Soup

Watch the video recipe or read on for detailed instructions.

Let’s start by finely chopping a large yellow onion. If you want, you can use a white onion or even shallots as well…this garlic soup will taste great regardless of what type of onions we use.

Cut the onions finely.

Heat up some olive oil (vegetable oil is ok too) in a medium sized pot and go in with the onions. While the onions are sautéing, we have some time for the potatoes.

Sauté the onions in olive oil.

No science here again, just peel and cut them into cubes. We are about to cook the potatoes until they almost start to fall apart and then blend them, so smaller pieces work better.

Cut 3 large potatoes into cubes.

Once the onions become translucent and the edges start to brown, it’s time to add our garlic. We need a whole head of garlic and you can either crush the cloves or cut them into small pieces. Once again, we will be blending the soup, so don’t stress about the size of the garlic pieces at all.

Crush a head of garlic.

Drop in two tablespoons of butter and sauté for about 3 more minutes to extract flavors from the garlic. Add a teaspoon of dried thyme and sauté for 2 or 3 more minutes again.

And now it’s time for the potatoes. Add all of them into the pot. Mix them with the onions and garlic and sauté for 3 more minutes once more.

Potatoes go into the garlic soup too.

Pour in 5 or 6 cups of chicken or vegetable stock. Alternatively, you can use just water and 2 cubes of bouillon. Go on with a cup of heavy cream and of course, generously season with salt and pepper. You will need about a teaspoon of each but it’s better to add less at first and add more later if needed.

Mix everything together properly with a spatula, cover the pot with a lid and cook on medium heat for about 15, or maybe 20 minutes. Once the potatoes are easy to break with a fork, we are good and it’s time for the next step.

At this point, our garlic soup is almost finished, we just need to take care of the “creamy” part. I’m sure you have a hand blender at home so let’s put it to good use now. We want to make sure that all the potatoes, onions and garlic are blended finely and there are no lumps left whatsoever.

Use a hand blender to make this garlic soup smooth and creamy.

It shouldn’t take longer than 2 or 3 minutes and once we are there, it’s time for a taste test. You will likely have to add a bit of salt and black pepper, which I’m doing as well. Mix everything again and cook for a minute or two so that the salt has a time to dissolve. Once you are happy with the flavor, we are done.

Add a touch of salt and black pepper.

And it’s time to serve. There are many ways to garnish this garlic soup and here are my two favorite ones. Homemade bread croutons and finely chopped chives is a sure hit. But you can also use roasted bacon bits, a nice amount of cheddar cheese and again some chives on top.

TIP: Don’t have chives at hand? Finely chopped spring onions are a great substitute.

Finished garlic soup with two types of toppings.

How To Make Bread Croutons For Soup?

This couldn’t be any easier! Just take a slice of bread and cut it into small cubes, about a quarter inch in size. Toast these pieces on a dry pan and once they become a little bit crispy, add a touch of olive oil or butter. Keep on toasting until the croutons become browned.

You can also season your croutons with garlic salt, pepper or some herbs… but they taste great without any additional seasonings too. Bread croutons are my number one choice for this garlic soup but they work great with many other soups or even salads.

So what do you think? I’d say the soup looks just great and I can’t wait to try it.

Did you like this recipe? Let me know in the comments! See you next time.

Creamy garlic soup served with croutons and bacon.

Optional Tips

  • You can experiment with the aromatics for this garlic soup. I’m often adding crushed caraway or cumin. In the case of caraway, I’d add 1 teaspoon and when using cumin, half a teaspoon would be enough.
  • The amount of garlic is adjustable as well. 1 head works great for this amount of soup, but definitely feel free to add more or less, based on your preferences.
  • The garlic itself gives the soup a lightly spicy taste, but feel free to take it to the next level by adding some chili flakes or spicy paprika.
  • Another great addition would be eggs. Simply beat two eggs with a whisk and mix them into the soup, just like you would when making an egg drop soup.
  • Want to use more herbs? Go for it! Chopped parsley, marjoram, lovage, rosemary… all great choices.
Two bowls od garlic soup ready to be enjoyed.

More Soups To Try:

Loaded Kale Soup – You can use both Kale and Savoy cabbage for this one.
Green Bean Soup – Sweet & Sour creamy soup.
Mixed Vegetable Soup – My favorite soup for the summer season.
Tomato Cabbage Soup – Thick and filling soup with pork shoulder.
Sauerkraut Soup – Popular Slavic soup that was voted the best soup in the world.
Potato and Leek Soup – Healthy creamy soup from Margaret.

Creamy garlic soup

Garlic Soup | Creamy And Delicious

Matej
This creamy garlic soup is super easy to prepare and takes just about 45 minutes. You will need a full head of garlic, but the heavy cream and potatoes mix into a very delicate and balances flavorful creamy soup.
4.96 from 21 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Soup
Cuisine European
Servings 8 servings
Calories 220 kcal

Ingredients
  

Soup Ingredients

  • 1 head of garlic
  • 3-4 medium sized potatoes
  • 1 large yellow onion
  • 5-6 cups of vegetable or chicken stock
  • 1 teaspoon of dried thyme
  • 2 tablespoons of butter
  • 1 cup of heavy cream
  • Olive oil
  • Salt & Pepper

Toppings (Optional)

  • Chives
  • Cheddar cheese
  • Roasted bacon
  • Bread croutons

Instructions
 

  • Finely chop a large yellow onion. White onion or shallots would work for this garlic soup too.
  • Add a bit of olive oil into a pot and start sautéing the onions. While the onions are sautéing, cut 3-4 medium sized potatoes into smaller cubes.
  • Once the onions become translucent it’s time for the garlic. Crush or finely chop the cloves (1 full head) and add them to the pot.
  • Add 2 teaspoons of butter and sauté for 2-3 minutes.
  • Herbs time! Add a teaspoon of dried thyme and sauté for 2-3 more minutes.
  • Go in with the potatoes. Mix properly and sauté for 2-3 minutes again.
  • Pour in 5-6 cups of vegetable or chicken stock. You can also use water and 2 bouillon cubes. Add a cup of heavy cream and season with salt and pepper. You will need about 1 teaspoon of both, but don’t add everything at once. It’s always possible to add more salt later on, but you cannot really take any out 🙂
  • Mix the soup, cover the pot with a lid and cook on medium for 15-20 minutes.
  • Once the potatoes are easy to break with a fork, it’s time to finish our garlic soup and make it creamy. Grab a hand blender and mix the soup properly until there are no lumps left.
  • It’s time for a taste test. You will likely have to add some salt and possibly a touch of black pepper too. Cook for 2-3 minutes and our soup is finished.
  • Serve this garlic soup topped with bread croutons, chopped chives or spring onions, roasted bacon and cheddar cheese.

Nutrition

Calories: 220kcalCarbohydrates: 21gProtein: 3gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 42mgSodium: 807mgPotassium: 464mgFiber: 2gSugar: 4gVitamin A: 958IUVitamin C: 18mgCalcium: 47mgIron: 1mg
Keyword cream of garlic soup, creamy garlic soup, garlic soup
Tried this recipe?Let us know how it was!

7 Comments

  1. Mary Grace Raymundo

    5 stars
    PERFECT👍👍👍

  2. 5 stars
    I can’t get enough of homemade soup at the moment and this one looks gorgeous.

  3. 5 stars
    Great soup recipe! Perfect for the cold weather!

  4. 5 stars
    So easy and comforting!! This is a must for cold nights!

  5. 5 stars
    This quickly became a favorite at my house!! It is SO good!

  6. 5 stars
    This was amazing! So easy to make and everyone in our house asked when I’m gonna make it again! Thank you!

  7. 5 stars
    I tried this garlic soup today. It was the best.

    Your recipe is easy to follow and the additional comment (regarding the optional tips) reveals a deep and profound understanding of taste and flavour.

    Best regards

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