Low Carb Classic Garlic Soup
Indulge in the comforting elegance of Low Carb Classic Garlic Soup, a rich, creamy dish that transforms humble garlic into a velvety delight. Perfect for keto enthusiasts and garlic lovers alike, this recipe combines fragrant roasted garlic with savory chicken broth and indulgent heavy cream for a satisfying bowl of warmth. Infused with fresh thyme and a hint of lemon juice, the soup boasts layers of flavor while staying light on carbs. A touch of tempering with egg yolks adds a luxurious creaminess, making each spoonful irresistibly smooth. Ready in under an hour, this easy-to-make soup is perfect for cozy evenings and can be served as a starter or the centerpiece of a low-carb feast. Garnished with fresh parsley, it’s as vibrant as it is delicious.
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Recipe Information
Ingredients
- 15 pieces Garlic cloves
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 piece Bay leaf
- 2 pieces Fresh thyme sprigs
- 2 pieces Egg yolks
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh parsley
Instructions
Peel and slice the garlic cloves thinly.
In a large saucepan, melt the butter with the olive oil over medium heat.
Add the sliced garlic to the saucepan and cook it gently, stirring often, until golden and fragrant, but not browned, for about 5-7 minutes.
Pour in the chicken broth and bring the mixture to a gentle boil.
Add the bay leaf and thyme sprigs to the pot. Reduce the heat to a simmer and let it cook for 20 minutes for the flavors to meld.
Remove the bay leaf and thyme sprigs from the soup.
Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender to puree.
In a small bowl, whisk together the egg yolks and heavy cream.
Slowly whisk about 1/2 cup of the hot soup into the egg yolk mixture to temper the eggs, then gradually stir the tempered mixture back into the soup.
Reheat the soup gently over low heat until slightly thickened, about 5 minutes. Do not let it boil.
Season the soup with salt, black pepper, and lemon juice to taste.
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
1512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 69.6 g | 348% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 3510 mg | 153% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 2.8 g | ||
| Protein | 22.2 g | 44% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 229 mg | 18% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1140 mg | 24% | |
*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.
