Cream of Garlic Soup
Transform a simple pantry staple into an extraordinary comfort food experience with this Cream of Garlic Soup. Roasted garlic takes center stage in this velvety dish, its mellow sweetness perfectly balanced by the earthiness of potatoes, a touch of fresh thyme, and a hint of cream. The process begins by roasting whole garlic bulbs to achieve their caramelized, buttery flavor, which is then blended with sautéed onions, simmered broth, and tender potatoes into a luscious puree. A drizzle of heavy cream adds richness, while crusty bread on the side makes the perfect partner for this cozy, savory delight. Ready in under an hour and brimming with aromatic sophistication, this soup is a must-try for garlic lovers seeking an elegant yet approachable recipe. Perfect as a starter or a meal on its own, this dish is simple, comforting, and irresistibly flavorful.
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Recipe Information
Ingredients
- 2 whole garlic bulbs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium yellow onion, diced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 whole bay leaf
- 1 teaspoon fresh thyme leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 loaf crusty bread (optional, for serving)
Instructions
Preheat your oven to 400°F (200°C). Slice off the top of the garlic bulbs to expose the cloves and drizzle with 1 tablespoon of olive oil. Wrap the bulbs in aluminum foil and roast in the oven for 30-35 minutes, until soft and fragrant.
While the garlic roasts, heat the remaining 1 tablespoon of olive oil and the butter in a large pot over medium heat. Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Add the diced potatoes, bay leaf, thyme, salt, and pepper to the pot. Stir to combine, and cook for 2 minutes to release the aromatics.
Pour the chicken or vegetable broth into the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 15-20 minutes until the potatoes are tender.
Once the garlic is roasted, allow it to cool for a few minutes, then squeeze the softened cloves out of their skins into the pot. Discard the skins.
Remove the bay leaf from the soup. Use an immersion blender (or transfer the soup to a blender in batches) to blend until smooth and creamy.
Stir in the heavy cream and heat through over low heat, being careful not to let the soup boil. Adjust seasoning with additional salt and pepper if needed.
Serve the Cream of Garlic Soup hot, garnished with a sprig of thyme or a drizzle of olive oil. Pair with crusty bread for dipping if desired.
Nutrition Facts
Calories |
2555 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.2 g | 189% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 8170 mg | 355% | |
| Total Carbohydrate | 245.8 g | 89% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 13.9 g | ||
| Protein | 49.4 g | 99% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 388 mg | 30% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1100 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
