Garlic and Herb Soup (Print)

Aromatic garlic soup with fresh herbs, creamy texture, and comforting warmth perfect for cool days.

# What You Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs

07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped

→ Fats & Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese
13 - Croutons or toasted bread

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sliced leek; sauté for 4–5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2–3 minutes, stirring often to prevent burning.
03 - Stir in the potatoes, thyme, salt, and pepper. Sauté for 2 minutes to combine flavors.
04 - Pour in the vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat and stir in the milk, most of the parsley, and chives, reserving a portion for garnish.
06 - Using an immersion blender, purée the soup until smooth, or leave slightly chunky as preferred. Adjust seasoning to taste.
07 - Ladle into bowls and garnish with remaining fresh herbs, grated Parmesan, and croutons if desired.

# Top Tips:

01 -
  • Garlic becomes almost candy-like and mild when simmered this way, so even garlic skeptics find themselves asking for seconds.
  • It's ready in under 45 minutes but tastes like you've been tending a pot all afternoon.
  • One pot, minimal cleanup, and it adapts beautifully whether you're cooking for yourself or a crowd.
02 -
  • Don't skip the slicing of garlic—minced garlic will cook too fast and turn harsh, but slices stay whole and become creamy instead.
  • Add milk after you remove from heat, and you'll never have a broken, curdled soup; add it to boiling broth and risk regret.
  • If your soup seems too thick after blending, thin it with a splash more broth, not milk, so you don't risk curdling.
03 -
  • Make this soup a day ahead and refrigerate it—the flavors deepen overnight and it reheats beautifully on the stovetop over low heat.
  • If you're nervous about the garlic, start with 8 cloves your first time and work up; the amount here is generous but not overwhelming once cooked.
  • A touch of good quality Parmesan isn't just decoration—it adds a savory richness that pulls all the mild flavors into focus.
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