My Cream of Garlic Soup is silky smooth, full flavored, creamy, with a nice bite of garlic. If you’re a garlic lover, this vegetarian soup is for you. And I love that this is an easy to make soup, coming together on the stove top with just a bit of stirring and cooking, nothing too complicated.
We appreciate your support
This post may contain affiliate links. Life Currents participates in different affiliate programs. As an Amazon Associate I earn from qualifying purchases. For more information see here.
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Garlic lovers unite!
I know how much you guys love garlic! So, I thought I’d bring you another garlic recipe – an easy to make, full of garlic soup! A perfect comfort food.
Easy comfort food
This creamy garlic soup is warm and comforting, especially on those cold nights.
I have a garlic soup on the blog already, but that other one does take a long time. Check out the recipe for Caramelized Onion Roasted Garlic Bisque here. It’s delicious, but sometimes you just don’t want to roast garlic.
That’s where this easier to make version of garlic soup comes in!
Use your favorite broth
What already tastes good to you is what will end up being your favorite.
I use Better Than Bouillon vegetable base for pretty much all of my cooking (if it’s not homemade broth). I like that it isn’t too salty, and how little space it takes to store so much broth.
Oh, and by the way, they have lots of different flavors of Better Than Bouillon to choose from.
If you aren’t used to vegetable broth, and you prefer chicken broth, use that.
The saltiness of the broth you use will decide how much salt to add at the end of the cooking. That’s why I don’t tell you how much to add. If you have a salty broth, you may not need to add any salt at all.
Garnish this soup however you like. Serve it plain, as is. I like a little black pepper and fresh herbs on top as well.
Grate a little Parmesan cheese over the top.
Top it with homemade croutons if desired. You’ll find some delicious recipes for homemade Garlic Butter Croutons at Hot Eats and Cool Reads or try some Homemade Croutons from Leftover Bread from An Affair from the Heart.
What do I do with the leftovers?
One of my favorite things to do with most leftover soups is to turn them into pasta sauce.
Serve linguine with a big ladle full of Cream of Garlic Soup for a delicious and simple dinner.
Toss in some streamed broccoli, fresh spinach leaves, or green peas for a fresh taste.
Add in some protein like chicken or steak for a full meal.
Let’s keep in touch
If you like seeing my recipes subscribe via email in the upper right, or with push notifications using the red bell.
Or, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Pinterest, Facebook, Instagram, YouTube and Twitter!
And find my shop on Amazon for recommendations on cool tools
If you try this recipe,
please come back & leave a comment below letting us know how it goes.
Share a picture & tag @lifecurrents on Instagram.
Or you can upload a “tired it” photo (I would love to see)
via the pin.
Cream of Garlic Soup Recipe
Cream of Garlic Soup
- ¼ cup unsalted butter
- 2 cups chopped white onion
- 1 head garlic cloves separated, peeled, and chopped
- ¼ cup all-purpose flour
- ½ pound Russet potato peeled and diced
- 3 cups broth
- 2 cups half-and-half
- 1/8 teaspoon white pepper
- salt to taste
- Melt butter in a large pot, over medium-low heat. Add onion and garlic, and stirring frequently, cook until vegetables are very soft but not browned, about 15 minutes. Slowly stir in flour, and cook 2 minutes.
- Add potatoes and broth, and stir over medium high heat, until boiling. Reduce the heat and simmer until potato is tender and easily pierced with a fork, about 20 minutes.
- Carefully place soup in a blender and blend until smooth. Place blended soup back in the large pot. Alternatively, soup can be blended with an immersion blender in the pot, but will probably not be as smooth with an immersion blender.
- Add the half-and-half to the blended soup, and stir over medium-low heat until hot. Add white pepper and salt to taste.
- Garnish as desired.