The Best EASY Creamy Garlic SOUP You’ll Ever Make!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 190°C (375°F).

Trim the tops off the garlic bulbs and drizzle with olive oil.

Wrap the garlic bulbs in foil, optionally adding a little salt, and tent it to allow evaporation.

Roast the garlic in the oven for about 20 minutes.

In a large pan, heat olive oil and about 1 tablespoon of butter over medium heat.

Add chopped onion to the pan and sauté until softened.

Add dried thyme and dried rosemary to the onions and sauté until fragrant.

Add diced potatoes to the pan and stir to combine.

Pour in vegetable stock and bring to a boil; then simmer uncovered for about 25 minutes.

Check the garlic after 20 minutes; if soft, add it to the pan with the potatoes and stock.

Blend the soup using a stick blender until smooth or to desired consistency.

Stir in heavy cream and warm through, adjusting seasoning with salt and black pepper to taste.

Add a squeeze of lemon juice to the soup before serving.

Serve hot, optionally garnished with roasted garlic, black pepper, olive oil, or cream.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens