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–+ servings
A bowl of simple creamy soup with rich flavor, topped with croutons, fresh parsley, and a swirl of cream.

Simple Creamy Garlic Soup

This recipe makes a rich and creamy garlic soup with simple ingredients. You can make it on the stovetop.
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Prep Time 15 minutes
Cook Time 1 hour
Roasting Garlic 45 minutes
Total Time 2 hours
Servings: 4 bowls
Course: Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 3 heads garlic
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 large white onion
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • ½ cup white wine can sub stock
  • 1 tablespoon Italian seasoning
  • 4 cups chicken stock can sub vegetable stock
  • 2 medium russet potatoes peeled and quartered
  • ½ cup cream
  • ½ cup grated parmesan cheese
For Serving
  • handful mini soup croutons
  • minced parsley
  • little grated parmesan cheese

Equipment

  • aluminum foil
  • Baking dish
  • soup pot
  • immersion blender

Method
 

  1. Preheat your oven to 400 degrees Fahrenheit. Cut the tips off the heads of garlic and place them cut side up in the center of a piece of aluminum foil. Drizzle the tops with olive oil then close the foil around them to create 3 little packages. Place the garlic in a small baking dish and roast for 45 minutes, or until it is soft. Remove it from the oven and carefully open the packages so the garlic can cool.
  2. While the garlic is roasting, begin the soup. Melt the butter in a medium-sized soup pot over medium-high heat. Add the onion, salt, and pepper and saute until the onion is translucent – about 3 minutes.
  3. Add the white wine and Italian seasoning and simmer for 1 minute. Add the chicken stock and potatoes to the pot. Bring the pot to a simmer, reduce the heat and cover the pot and continue to simmer for 15 minutes, or until the potatoes are soft.
  4. Once the roasted garlic is cool enough to handle, squeeze the cloves from the skin and add them to the pot of soup.
  5. Use an immersion blender to blend the soup until it's creamy. Stir in the cream and parmesan and season to taste with salt and pepper.
  6. Serve the soup with mini soup croutons, minced parsley, and grated parmesan cheese.

Notes

For a regular blender, blend the soup in batches. Be careful when blending hot liquids.

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