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.
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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.
I have a garlic soup on the blog already, but that one does take a long time. It’s delicious, but sometimes you just don’t want to roast garlic. Check out the recipe for Caramelized Onion Roasted Garlic Bisque here.
It’s warm and comforting, especially on those cold winter nights.
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.
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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.