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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.

Ingredients

Scale

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

Find it online: https://dinewithdylan.com/classic-garlic-soup-recipe/