Creamy Garlic Soup
Warm, velvety, and bursting with rich, savory flavor, this Creamy Garlic Soup is the perfect comfort food for any season. Made with 12 whole garlic cloves gently sautéed in butter to bring out their natural sweetness, this soup is blended to silky perfection with hearty potatoes, aromatic onions, and fresh thyme. A swirl of heavy cream adds an indulgent touch, while a dash of salt and pepper rounds out the flavors beautifully. Whether served as a starter or the centerpiece of your meal, this simple yet elegant soup pairs wonderfully with crusty bread for dipping. Ready in just under an hour, it’s a luxurious, easy-to-make dish you'll revisit time and again. Perfect for garlic lovers and soup enthusiasts alike, this recipe is sure to leave a lasting impression!
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Recipe Information
Ingredients
- 12 whole garlic cloves
- 2 tablespoons unsalted butter
- 1 medium, chopped yellow onion
- 2 medium, peeled and diced potatoes
- 4 cups low-sodium chicken or vegetable broth
- 1 cup heavy cream
- 2 sprigs fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 1 teaspoon olive oil
- 4 slices (optional, for serving) crusty bread
Instructions
Peel the garlic cloves and slice off the root ends. If the cloves are large, cut them in half for even cooking.
Heat a large saucepan over medium heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted, add the peeled garlic and sauté for 2-3 minutes until lightly golden. Be careful not to burn the garlic.
Add the chopped onion to the pan and cook for 3-4 minutes, stirring occasionally, until the onion is translucent.
Add the diced potatoes and the remaining 1 tablespoon of butter to the saucepan. Stir to coat the vegetables in the butter.
Pour in the chicken or vegetable broth and add the fresh thyme sprigs. Bring the mixture to a boil, then reduce the heat to a simmer.
Cover the saucepan and let the soup simmer for 20-25 minutes, or until the potatoes are soft and fully cooked.
Remove the thyme sprigs from the soup and discard. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a countertop blender in batches, then return it to the pot.
Stir in the heavy cream and season with salt and pepper. Simmer for an additional 5 minutes to warm through, but do not bring to a boil.
Taste the soup and adjust the seasonings, if necessary. Ladle the soup into bowls and serve hot.
For an optional garnish, top with a drizzle of olive oil, additional fresh thyme, or a sprinkle of ground black pepper. Serve with crusty bread on the side for dipping, if desired.
Nutrition Facts
Calories |
2265 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 4215 mg | 183% | |
| Total Carbohydrate | 224.2 g | 82% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 13.5 g | ||
| Protein | 38.0 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 283 mg | 22% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2873 mg | 61% | |
*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.
