Garlic Soup – The Cozy Old-World Bowl That Warms You From the Inside Out

Garlic soup is one of those humble, old-fashioned recipes that feels like it came from a time when kitchens ran on simple ingredients and good sense. It’s the kind of soup you make when the weather turns chilly, when someone in the house needs something comforting, or when you want a warm bowl that tastes rich without needing much.

It’s mellow, buttery, and deeply savory — because when garlic cooks slowly, it loses the sharp bite and turns sweet and fragrant instead. Add broth, a little cream (optional), and a few slices of toasted bread, and suddenly you’ve got a soup that tastes like it belongs in a cozy café.

Simple. Healing-feeling. And surprisingly elegant.

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Garlic Soup

Ingredients

• 2 whole heads garlic (about 18–24 cloves), peeled

• 2 tbsp butter (or olive oil)

• 1 small onion, diced

• 4 cups chicken broth (or vegetable broth)

• 1 cup potatoes, diced (optional, for body)

• ½ tsp salt (adjust to taste)

• ½ tsp black pepper

• ½ tsp thyme (optional)

• ½ cup heavy cream (optional, for creamy version)

• 1 tbsp lemon juice (optional, brightens flavor)

For serving (optional but classic):

• Toasted bread or croutons

• Grated parmesan

• Chopped parsley

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Instructions

1) Soften the Garlic

1. In a large pot, melt butter over medium heat.

2. Add onion and cook 3–4 minutes until soft.

3. Add garlic cloves and cook 5–7 minutes, stirring often, until fragrant and lightly golden (not burnt).

2) Add Broth

1. Pour in broth.

2. Add diced potatoes (if using), salt, pepper, and thyme.

3. Bring to a simmer.

3) Simmer

Simmer 20–25 minutes, until garlic is very soft and potatoes are tender.

4) Blend

Blend until smooth using an immersion blender (or carefully in a blender).

5) Finish

• Stir in cream (if using).

• Add lemon juice if you want a brighter flavor.

• Taste and adjust salt/pepper.

6) Serve

Ladle into bowls and top with toasted bread, parmesan, and parsley.

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Why This Soup Works

• Slow-cooked garlic turns sweet and mellow

• Potatoes (optional) make it silky without heavy cream

• Blending creates a rich texture from simple ingredients

• Bread + parmesan make it feel like a full meal

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Tips for the Best Garlic Soup

• Don’t brown garlic too hard — burnt garlic makes soup bitter

• Use potatoes for thickness if you want it creamy without cream

• Add lemon at the end for balance

• For extra depth: roast the garlic first (see below)

Optional Roasted Garlic Upgrade

Roast whole garlic heads at 400°F for 35–40 minutes, squeeze out the soft cloves, then add after sautéing the onion. Extra sweet, extra rich.

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Serving Suggestions

• With grilled cheese or crusty bread

• Topped with parmesan and cracked pepper

• Add cooked chicken for a heartier soup

• Pair with a simple salad

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FAQ – Garlic Soup

Will garlic soup taste too strong?

Not if cooked properly. Garlic mellows and becomes sweet when simmered and blended.

Can I make it vegetarian?

Yes — use vegetable broth and skip any meat toppings.

How do I store leftovers?

Refrigerate in an airtight container for up to 4 days.

Can I freeze garlic soup?

Yes. Freeze up to 2 months. If you used cream, the texture may change slightly—stir well while reheating.