Vegetarian Classic Garlic Soup
Warm, velvety, and brimming with flavor, this Vegetarian Classic Garlic Soup is a nourishing spin on the timeless French favorite. Featuring 20 cloves of garlic that are gently sautéed to release their mild sweetness, this recipe elevates humble ingredients like yellow onion, vegetable broth, and stale crusty bread into a hearty, comforting bowl of goodness. Fresh thyme and a bay leaf infuse the broth with aromatic richness, while a splash of lemon juice adds a bright, tangy finish. Whether offered as a starter or enjoyed as a main dish, this easy-to-make garlic soup promises both bold flavor and plant-based comfort, with optional Parmesan cheese for a touch of indulgence. Perfect for chilly evenings, this wholesome recipe is a must-try for garlic lovers and anyone seeking a healthy twist on classic soups.
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Recipe Information
Ingredients
- 20 garlic cloves
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, chopped
- 6 cups vegetable broth
- 1 bay leaf
- 1 tablespoon fresh thyme
- 2 cups stale crusty bread, cubed
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 0.25 cup Parmesan cheese, grated (optional)
Instructions
Peel the garlic cloves and slice them thinly.
In a large pot, heat the olive oil over medium heat. Add the sliced garlic and sauté for about 5 minutes, stirring frequently, until the garlic is soft and golden but not browned.
Add the chopped onion to the pot and continue to sauté for another 5 minutes until the onion is translucent.
Pour in the vegetable broth, then add the bay leaf and thyme. Bring the soup to a gentle boil.
Reduce the heat to low and let the soup simmer for 20 minutes, allowing the flavors to combine.
Add the cubed stale bread to the pot and stir well. Let it simmer with the soup for another 10 minutes, ensuring the bread is softened.
Remove the bay leaf. Use an immersion blender to blend the soup until smooth, or carefully transfer the soup to a blender in batches and puree until smooth. Return to the pot if using a blender.
Season with salt and black pepper. Stir in the lemon juice and adjust the seasoning if necessary.
Ladle the soup into bowls, garnish with chopped parsley, and sprinkle with parmesan cheese if desired before serving.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.1 g | 94% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 9036 mg | 393% | |
| Total Carbohydrate | 362.5 g | 132% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 42.1 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1327 mg | 102% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3577 mg | 76% | |
*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.
