Classic Garlic Soup Recipe

Introduction

Classic Garlic Soup is a comforting and flavorful dish perfect for garlic lovers. Roasted garlic combined with creamy potatoes and parmesan makes this soup rich and satisfying. It’s easy to prepare and perfect for chilly days.

Ingredients

• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups chicken broth
• 2 russet potatoes (peeled and quartered into 1-inch chunks)
• 1 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp Italian seasoning
• 1 large white onion (finely chopped)
• 3 heads garlic (roasted until softened)
• 1 tsp black pepper
• 1 tbsp butter
• For garnish:
• Additional grated parmesan cheese
• Mini soup croutons
• Chopped fresh parsley

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Cut the tips off the heads of garlic, exposing the cloves. Place the garlic heads cut side up on a piece of aluminum foil, drizzle with olive oil, and wrap tightly. Roast for 45 minutes until soft and golden. Let cool.
2. Step 2: While garlic roasts, melt butter in a medium soup pot over medium-high heat. Add finely chopped onion, sea salt, and black pepper. Sauté until translucent and soft, about 3 minutes.
3. Step 3: Pour in dry white wine and add Italian seasoning. Let simmer for 1 minute to meld flavors and evaporate alcohol. Add chicken broth and quartered potatoes. Bring to a simmer, reduce heat, cover, and cook gently for 15 minutes until potatoes are tender.
4. Step 4: Once cooled, squeeze roasted garlic cloves out of skins into the pot. Use an immersion blender or regular blender to puree the soup until smooth and creamy.
5. Step 5: Stir in heavy cream and grated parmesan cheese. Taste and adjust salt and pepper as needed, adding a pinch of extra black pepper if desired.
6. Step 6: Ladle soup into bowls. Garnish with mini soup croutons, chopped parsley, and additional parmesan cheese before serving.

Tips & Variations

• For a vegetarian version, use vegetable broth instead of chicken broth.
• Try adding a pinch of smoked paprika for a subtle smoky flavor.
• Use a high-quality parmesan for the best richness and depth of flavor.
• Sauté the onions slowly on low heat if you prefer a sweeter, milder onion taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, add a splash of broth or water to loosen it while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, you can roast the garlic a day in advance and keep it refrigerated in an airtight container. This helps save time when making the soup later.

Can I make this soup dairy-free?

To make the soup dairy-free, omit the heavy cream and parmesan cheese or substitute with coconut cream and a dairy-free cheese alternative. This will change the flavor slightly but still yields a creamy result.

Classic Garlic Soup Recipe

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★★★★★

5 from 111 reviews

Classic Garlic Soup is a creamy, comforting dish that combines the savory flavors of roasted garlic, sautéed onions, and tender potatoes, blended into a smooth, rich broth enriched with cream and parmesan cheese. Garnished with fresh parsley and croutons, it makes a perfect appetizer or light meal with its deep, mellow garlic flavor and velvety texture.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Roasting and Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Soup:

• 1/2 cup grated parmesan cheese
• 1 tbsp olive oil
• 1/2 cup dry white wine
• 4 cups chicken broth
• 2 russet potatoes, peeled and quartered into 1-inch chunks
• 1 tsp sea salt
• 1/2 cup heavy cream
• 1 tbsp Italian seasoning
• 1 large white onion, finely chopped
• 3 heads garlic, roasted until softened
• 1 tsp black pepper
• 1 tbsp butter (unsalted preferred)

For Roasting Garlic:

• 3 whole heads garlic
• 1 tbsp olive oil

For Sautéing:

• 1 tbsp butter
• 1 large white onion
• 1 tsp sea salt
• 1 tsp ground black pepper

For Deglazing and Simmering:

• 1/2 cup dry white wine or stock
• 1 tbsp Italian seasoning blend
• 4 cups chicken broth or vegetable broth
• 2 medium russet potatoes, peeled and quartered

For Garnish:

• Additional grated parmesan cheese
• Mini soup croutons
• Chopped fresh parsley

Instructions

1. Roast the Garlic: Preheat the oven to 400°F (200°C). Cut the tips off the garlic heads to expose the cloves, drizzle with olive oil, wrap tightly in foil, and roast in a baking dish for about 45 minutes until soft and golden. Allow to cool before using.
2. Sauté Onion and Seasoning: While the garlic roasts, melt butter in a soup pot over medium-high heat. Add finely chopped onion, sea salt, and black pepper. Sauté until translucent and soft, about 3 minutes, to develop sweetness.
3. Deglaze and Simmer Potatoes: Pour in white wine or stock and Italian seasoning; simmer for 1 minute to meld flavors and evaporate alcohol. Add chicken broth and quartered potatoes, bring to simmer, reduce heat to low, cover, and cook until potatoes are fork-tender, about 15 minutes.
4. Add Roasted Garlic and Blend Soup: Squeeze the softened garlic cloves out of their skins into the soup. Blend the mixture with an immersion blender or in batches in a blender until smooth and creamy.
5. Finish Soup with Cream and Cheese: Stir in heavy cream and grated parmesan cheese. Adjust seasoning with additional salt and black pepper to taste, adding a pinch of black pepper for subtle heat if desired.
6. Serve and Garnish: Ladle soup into bowls, topping each serving with mini soup croutons, chopped fresh parsley, and extra grated parmesan for a flavorful and visually appealing finish.

Notes

• Roasting garlic is essential for mellow, sweet garlic flavor; do not skip this step.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• The soup can be made gluten-free by ensuring the croutons are gluten-free or omitted.
• Use fresh Italian seasoning for best flavor; dried herbs can be a substitute.
• An immersion blender is preferred for ease, but a stand blender works well if done in batches.
• Reheat gently to avoid curdling the cream.

Keywords: Garlic soup, creamy garlic soup, roasted garlic, potato soup, Italian soup, comfort food