Garlic might not be the star of every dish, but in this soup, it truly shines. Roasting the garlic brings out a rich, sweet flavor that just warms you from the inside out. I remember the first time I made this soup; it was on a rainy day when all I wanted was something cozy to wrap my hands around. The creamy texture and soothing warmth made me feel like I was being hugged from the inside!
This soup has quickly become a go-to recipe for us, perfect for those busy weeknights when I need something easy yet comforting. Plus, it’s a fantastic way to sneak in some veggies, and my kids love it just as much as I do. I usually pair it with some homemade bread or a simple salad, and it makes for a lovely, nourishing meal.
So, if you’re looking for a quick, flavorful dish that the whole family will enjoy, you’ve come to the right place. Let’s dive into how to make this wonderful creamy garlic soup that’s sure to impress everyone at the table!
How to Make Creamy Garlic Soup
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Ingredients
- 3 whole garlic heads
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large white onion, chopped
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- ½ cup dry white wine (or substitute with stock)
- 1 tablespoon Italian herb blend
- 4 cups chicken broth (or vegetable broth)
- 2 russet potatoes, peeled and quartered
- ½ cup heavy cream
- ½ cup grated Parmesan cheese
- Mini croutons for serving
- Chopped parsley for garnish
- Extra grated Parmesan for topping
Directions
Start by preheating your oven to 400°F. Take the garlic heads, trim their tops so that the cut side is exposed, and drizzle a bit of olive oil over them. Wrap each head in aluminum foil to create small packages. Place these in a baking dish and roast for roughly 45 minutes until they are soft and fragrant.
While the garlic is baking up nicely, grab a medium pot and melt the butter over medium heat. Toss in the chopped onion along with salt and pepper. Sauté everything for about 3 minutes, or until the onions become translucent.
Next, add the white wine to the pot and mix in the Italian herbs. Let it simmer for a minute before pouring in the chicken broth and adding the quartered potatoes. Bring the mixture to a boil, cover it, and then lower the heat to let it simmer for 15 minutes or so, until the potatoes are tender.
Once your garlic has roasted and cooled a bit, squeeze the soft cloves from their skins and add them to the pot. Using an immersion blender, blend the soup until it reaches a smooth, creamy consistency. You can also use a traditional blender if you don’t have an immersion one; just be sure to let the soup cool slightly first.
Finally, stir in the heavy cream and grated Parmesan. Taste and adjust seasoning with more salt and pepper as needed. Serve the soup warm, garnished with crunchy croutons, fresh parsley, and an extra sprinkle of Parmesan on top.
Storing Suggestion
This creamy garlic soup keeps well in the fridge for up to three days. After it has cooled, transfer it to an airtight container. When you’re ready to enjoy it again, simply reheat in a saucepan over medium heat. You may need to add a splash of broth or cream to revive its original consistency.
Cooking Tips
If you’re short on time, you can skip the roasting step and simply sauté minced garlic with the onions for a quicker flavor boost. Additionally, feel free to swap in your favorite herbs or add a sprinkle of red pepper flakes for a bit of heat. Adjust the creaminess by adding more or less heavy cream to suit your taste.
Serving Suggestions
This soup pairs wonderfully with a slice of crusty bread for dipping or a light green salad to balance the richness. For a cozy finish, try serving it alongside a glass of crisp white wine. Just the right complement to this comforting bowl of deliciousness!
Ingredient Substitutions
If you’re out of white wine, you can easily swap it with additional chicken broth or even apple cider vinegar for a tangy twist. For a lighter version, you can use half-and-half instead of heavy cream. You can also substitute Parmesan cheese with nutritional yeast for a dairy-free option without losing that cheesy flavor.
Seasonal Variations
In the spring, consider adding fresh asparagus or peas for an extra pop of color and nutrition. In the fall, fold in some roasted pumpkin or sweet potato to autumnize the dish. Seasonal changes can elevate this soup while keeping it deliciously creamy every time!
Allergen Information
This recipe contains dairy (heavy cream and Parmesan) and gluten (if using store-bought croutons). To make it gluten-free, simply omit the croutons or use a gluten-free variety. For a dairy-free version, substitute cream with coconut cream and nutritional yeast for cheese.
FAQ
Can I use pre-minced garlic instead of fresh garlic?
Yes, you can use pre-minced garlic, but fresh garlic brings a much richer flavor to the soup. If you choose to use jarred garlic, consider using about 2-3 teaspoons as it is more concentrated. Adjust according to your taste!
Can I freeze the leftover soup?
Yes, you can freeze this creamy garlic soup! Be sure to cool it completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it overnight in the fridge and reheat gently on the stove.
What can I do if the soup is too thick?
If your soup turns out thicker than expected, simply stir in a bit more chicken or vegetable broth until you reach your desired consistency. Heat it gently on the stove, stirring constantly, to combine everything evenly.
Is there a vegetarian version of this soup?
Absolutely! To make a vegetarian creamy garlic soup, swap the chicken broth for homemade or store-bought vegetable broth. The rest of the ingredients remain the same, and you’ll still end up with a deliciously rich soup!
How long does it take to make this soup?
This creamy garlic soup takes about 55 minutes total to prepare, with 10 minutes of prep time and around 45 minutes for cooking. It’s a straightforward recipe that fits nicely into a busy weeknight dinner plan!
Can I add other vegetables to this recipe?
Yes! Feel free to get creative. Carrots, leeks, or spinach can be great additions. Just chop them small enough to cook through quickly. Simply add them during the simmering phase with the potatoes so they become tender and blend nicely!
Creamy Garlic Soup
Ingredients
- 3 whole garlic heads
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large white onion chopped
- 1 tsp sea salt and black pepper
- 1/2 cup dry white wine or replace with stock
- 1 tbsp Italian herbs blend
- 4 cups chicken broth or use vegetable broth
- 2 russet potatoes peeled and quartered
- 1/2 cup heavy cream
- 1/2 cup parmesan cheese grated
- mini croutons for serving
- chopped parsley for garnish
- extra grated parmesan for topping
Instructions
- Preheat your oven to 400°F. Trim the tops of the garlic heads and place them cut-side up in aluminum foil. Drizzle with olive oil, then wrap them into small foil packages. Put the garlic in a baking dish and roast for about 45 minutes, until softened. Once roasted, unwrap and let the garlic cool.
- In a medium pot, melt the butter over medium heat. Add the onion, salt, and pepper, and sauté for about 3 minutes until the onion turns translucent.
- Pour in the white wine and sprinkle in the Italian seasoning, letting it simmer for a minute. Add the chicken broth and potatoes. Bring to a boil, then reduce the heat, cover, and let it simmer for 15 minutes, or until the potatoes are fork-tender.
- Once the garlic is cool, squeeze the soft cloves from the skins and add them to the pot. Use an immersion blender (or a regular blender) to purée the soup until it's smooth and creamy.
- Stir in the heavy cream and grated parmesan, adjusting the seasoning if needed with extra salt and pepper.
- Serve warm, topped with croutons, a sprinkle of fresh parsley, and a generous amount of extra parmesan.
