Absolutely! Here’s a classic creamy garlic soup recipe—rich, comforting, and packed with garlicky flavor. 🥣🧄
Ingredients (serves 4)
- 2 tbsp olive oil or butter
- 1 medium onion, chopped
- 1 whole head of garlic (about 10–12 cloves), peeled and smashed
- 2 medium potatoes, peeled and diced (for creaminess)
- 4 cups (1 L) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream or milk (optional, for creamier soup)
- Salt and freshly ground black pepper, to taste
- 1 tsp fresh thyme or 1/2 tsp dried thyme (optional)
- Optional garnish: croutons, chopped parsley, grated cheese
Instructions
1. Sauté Onion & Garlic
- Heat olive oil or butter in a large pot over medium heat.
- Add onion and sauté until soft, about 5 minutes.
- Add garlic cloves and cook 1–2 minutes until fragrant (don’t let it brown).
2. Cook the Potatoes
- Add diced potatoes and stir to coat with oil and garlic.
- Pour in broth and add thyme if using.
- Bring to a boil, then reduce heat and simmer 20–25 minutes, until potatoes are soft.
3. Blend the Soup
- Use an immersion blender (or regular blender in batches) to puree the soup until smooth.
- For chunkier soup, leave some potato pieces whole.
4. Add Cream (Optional)
- Stir in cream or milk for a richer, silkier soup.
- Heat gently—do not boil after adding cream.
5. Season & Serve
- Taste and adjust salt and pepper.
- Serve hot, garnished with croutons, parsley, or a sprinkle of cheese if desired.
Tips for Perfect Garlic Soup
- Roasting the garlic beforehand gives a sweeter, milder flavor.
- Use waxy potatoes if you want a slightly thicker texture, or starchy (Russet) for a fluffier blend.
- Pair with crusty bread for dipping—garlic bread optional but highly recommended.
I can also give a Spanish-style garlic soup (Sopa de Ajo) version, which uses paprika, poached eggs, and bread for a more traditional, rustic flavor.
Do you want me to give that version too?
