cream of garlic soup recipe

Written ByJenny Smyth Posted on
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The Best cream of garlic soup recipe

I’ve been making cream of garlic soup for years, and it’s a recipe that never fails to impress my family and friends. This classic soup is a staple in many European cuisines, particularly in France and Italy, where it’s often served as a comforting meal after a long day.

I love this recipe because it’s incredibly easy to make and requires minimal ingredients, yet it’s packed with flavor and nutrients. The key to this soup’s success is the technique of slowly cooking the garlic until it’s soft and caramelized, which brings out its natural sweetness and depth of flavor.

This process is essential to achieving the rich, velvety texture that cream of garlic soup is known for. My kids adore this soup, and they always ask for seconds (or thirds!)

when I serve it up. It’s a perfect meal for any occasion, whether you’re looking for a quick weeknight dinner or a hearty comfort food to serve at a family gathering.

Cream of Garlic Soup

4.8 from 1783 votes

A velvety smooth soup that highlights the sweet, mellow flavor of roasted garlic. This comforting dish is perfect for a chilly evening and pairs beautifully with crusty bread.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

3 whole heads of garlic
2 tablespoons olive oil
1 large onion, chopped
2 tablespoons unsalted butter
3 cups chicken or vegetable broth
1 cup heavy cream
1 teaspoon fresh thyme leaves
Salt and white pepper to taste

For Garnish

2 tablespoons chopped fresh parsley
1 tablespoon extra virgin olive oil
Croutons (optional)

👨‍🍳Directions

1Preheat your oven to 400°F.
2Slice the top off each head of garlic to expose the cloves, then drizzle with 1 tablespoon of olive oil and wrap each head tightly in aluminum foil.
3Roast for 30 to 35 minutes until the cloves are soft and golden when pierced with a knife.
4While the garlic roasts, heat the remaining 1 tablespoon of olive oil and the butter in a large saucepan over medium heat.
5Add the chopped onion and cook, stirring occasionally, for 5 to 7 minutes until the onion is translucent and lightly browned.
6Once the garlic is cool enough to handle, squeeze the roasted cloves from their skins into the saucepan with the onions.
7Add the broth and thyme, then bring to a boil over high heat.
8Reduce the heat to low and simmer for 15 minutes, allowing the flavors to meld.
9Remove the saucepan from heat and use an immersion blender to puree the soup until completely smooth.
10Alternatively, carefully transfer the mixture in batches to a countertop blender and blend until smooth, then return to the saucepan.
11Stir in the heavy cream and season with salt and white pepper to taste.
12Warm the soup over low heat for 2 to 3 minutes, stirring constantly, until it is steaming but not boiling.
13Ladle into bowls, garnish with parsley and a drizzle of olive oil, and add croutons if desired.

🔧Equipment

Baking sheet
Aluminum foil
Large saucepan
Immersion blender or countertop blender
Knife and cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 28g💛Saturated Fat: 15g❤️Cholesterol: 80mg🧂Sodium: 720mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 6g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. The soup can be made a day ahead and gently reheated, but do not let it boil after adding the cream to prevent curdling.

Watch Video Of How Cream of Garlic Soup Works

This cream of garlic soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want to impress your guests at a dinner party.

It’s also an excellent choice for family gatherings or potlucks because it’s easy to make in large quantities and can be reheated as needed.

One of my favorite things about this recipe is that it’s incredibly versatile – you can serve it as a main course, side dish, or even as a dip with crusty bread.

❓ Frequently Asked Questions About Cream of Garlic Soup

Q: What type of garlic should I use for this recipe?

The best type of garlic to use for cream of garlic soup is fresh, high-quality bulbs with no sprouts or mold. You can use either white or yellow garlic, but I find that white garlic has a milder flavor that pairs well with the creamy texture.

Q: Can I make this soup in advance?

Yes, you can make this soup ahead of time and refrigerate it for up to 3 days or freeze it for up to 2 months. When you’re ready to serve it, simply reheat the soup over low heat, whisking constantly to prevent lumps.

Q: How do I prevent the garlic from burning when cooking it?

To prevent the garlic from burning, make sure to stir it frequently as it cooks. If you notice the garlic starting to brown too quickly, reduce the heat or add a small amount of liquid (such as broth or water) to help cook it more slowly.

Q: Can I substitute heavy cream with a lower-fat alternative?

You can substitute heavy cream with half-and-half or whole milk if you prefer a lighter version of this soup. However, keep in mind that using a lower-fat alternative will affect the flavor and texture of the soup slightly.

Q: How do I store leftover cream of garlic soup?

You can store leftover cream of garlic soup in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. When reheating the soup, make sure to heat it slowly over low heat to prevent scorching or separating of the cream.

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