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
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
Salt & Pepper
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.
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.
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.
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.
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.
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.
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.
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.
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.
- 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.
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.
Garlic Soup | Creamy And Delicious
- 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
- Cheddar cheese
- Roasted bacon
- Bread croutons
- 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.