For the craving cook who says, “You can never have enough garlic!”
Recently, my mom and I have been on a fresh garlic kick. It makes sense, because all the local farmers are giving out garlic bulbs like they’re candy. And sometimes, we act like kids in a candy store when we see them in the shops! Fresh garlic is so aromatic and flavorful, it can transform any dish. But what if we kicked it up to the next level with a whole garlic soup?
Similar to potato leek soup, garlic soup has a creamy potato base and a delightful blend of herbs. The star of the show, of course, is garlic—a white, bulbous plant that tastes earthy and slightly spicy. It can jazz up any dish with just a few cloves, but this recipe includes two whole heads. Why? Because all that yummy garlic comes together to form a vibrant, nourishing soup that the whole family can enjoy. There’s something about it that reminds me of being little again, because my grandma would always cook with a lot more garlic than what a recipe called for.
Yet, this garlic soup isn’t overpowering. So your more sensitive eaters shouldn’t have trouble enjoying spoonful after spoonful. It’s velvety smooth and totally delicious. And it goes great with a slice of buttered bread or a side salad, so your meal is easy to complete!
What happens when you cook garlic?
When raw, garlic is pungent and sometimes overwhelming. But when cooked, it becomes mild, earthy, and slightly sweet. This is because cooking garlic destroys the enzymes that make it taste so strong. Garlic mellows as it cooks, making it much more palatable for even some picky eaters. It’s also important to note that garlic will taste stronger when it’s been minced, which releases the enzymes and increases flavor. If you want a milder taste, don’t cut the cloves and instead cook them whole.
How do I store leftovers?
Once the garlic soup cools to room temperature, transfer it to an airtight container and refrigerate it for 3 to 4 days. Or you can freeze it for 3 to 6 months. Let it thaw in the fridge overnight. To reheat, pour it back into a pot on the stove and cook it over medium heat, stirring occasionally. When it starts to simmer, you’re ready to scoop it with a ladle and enjoy.
Serving suggestions
Who wouldn’t love some savory sides with this creamy, nourishing main dish? Pair your garlic soup with Potato Rolls, Naan, Avocado Toast, or Flatbread Pizza. You can also go green with a side of Fennel-Apple Salad, Roasted Broccoli And Cauliflower, or Boiled Asparagus. This steamy garlic soup goes great with all kinds of sides, so explore your options until you find your favorite.
Garlic Soup
Ingredients
- 2 large heads garlic about 25-30 cloves, unpeeled
- 2 tablespoons olive oil divided
- kosher salt to taste
- 1 small onion chopped
- 3/4 teaspoon dried oregano
- 3/4 teaspoon dried thyme
- 2 medium potatoes 1-inch diced
- 4 cups low-sodium chicken or vegetable broth
- freshly ground black pepper to taste
- 1/2 cup half-and-half
- Juice of 1 lemon
- Fresh parsley chopped, for garnish
Instructions
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Preheat your oven to 400°F. Cut the tops off the garlic heads or slice them in half horizontally. Place the garlic halves in a small baking dish, drizzle with 1 tablespoon olive oil and a pinch of salt, then roast for about 15 minutes until the cloves are soft. Once done, let them cool and squeeze the roasted cloves out of their skins.
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While the garlic roasts, heat the remaining olive oil in a large pot over medium heat. Add the chopped onion, oregano, and thyme, and sauté for about 5 minutes until it becomes translucent.
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Add the cubed potato to the pot along with the squeezed roasted garlic. Pour in the broth and season with salt and black pepper. Bring the mixture to a simmer and let it cook for about 15-20 minutes, or until the potato is tender.
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Using an immersion blender, blend the soup until smooth. Stir in the half-and-half and gently warm the soup without boiling. Finally, add the lemon juice, taste, and adjust salt and pepper if needed, then serve immediately, garnished with parsley.
Nutrition
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