If you familiarised yourself with my recipes, you’d know one thing for certain: we are not a household of vampires! My love of garlic seems to be boundless, and for good reason – it makes savoury dishes taste even more delicious.
There’s not many things garlic doesn’t pair well with. And, for my garlic soup, you can make the flavour as intense (or mild) as you want.
Garlic Soup
What exactly is garlic soup? If I was to compare it to another similar dish, I don’t think it would be far off my potato and leek soup. Potato is such a great base for soup because it blends down and when paired with cream it becomes so silky. Potatoes also allow bolder flavours to really sing.
This soup is just the start!
Another reason that I find garlic soup to be such a great recipe to master is because it is just the start. What do I mean by that? It’s a starter recipe, a blank canvas. It’s ready for you to add all your favourites to. Maybe a cheese toasty, like is done with my tomato soup, is your style.
Or perhaps you’re preparing a bigger dinner and this is just the starter. If you were after a classic soup and salad, then this one is great to go with a crispy chicken salad. Where one is silky smooth, the other is crunchy and zesty – you get all the flavours, all the textures. Everyone wins!
Garlic confit, tasty!
Like so many of my recipes, garlic confit is the key to making this a vampire’s nightmare and a food lover’s dream. For garlic confit, just keep it on for a long time and bring out all the garlic flavour and make the cloves soft.
What can I add?
Not only is it a great accompaniment, but it is also a base of flavours.
For those who want to up the ante – add more garlic! You can never have too much (in my opinion). You could also add in some delicious thyme or rosemary. The wintery sort of flavours create what I can only describe as a big bowl (or mug) of yummy, silky, comfort.
What shall I serve it with?
I mean, I have included croutons, but is there any such thing as too much bread? Not for me! I think a mini cheesy focaccia would be an ideal side dish for this tasty soup.
If you make this potato soup, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creations!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
Garlic Soup
Ingredients
- 6 garlic bulbs
- 2 cups extra virgin olive oil 500mL
- 2 thyme sprigs
- 1 brown onion finely diced
- 1 kg potatoes 2.2lbs peeled and quartered
- 3.5 cups chicken or vegetable stock 800ml
- 1 cup heavy cream
- 6 slices sourdough
- parsley finely sliced to serve
- salt + pepper
Instructions
- Preheat the oven to 120 C / 250 F
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves and thyme into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour.
- Allow to slightly cool then carefully separate the oil from the garlic cloves.
- Increase the ovens temperature to 200 C / 390 F. Tear a part or roughly chop the sourdough into large crouton sizes. Drizzle with 4 tablespoons of the garlic confit oil and bake for 20 minutes, tossing halfway through, or until golden and crispy. While the croutons bake, prepare the soup.
- In a large pot on a medium heat, bring 2 tablespoons of the garlic confit olive oil to heat. Add the onions and sauté for 5 minutes or until fragrant and translucent. Add the garlic confit cloves and cook for 1 minute. Add the potatoes and stock to the pot. Season well with salt and pepper. Bring to the boil then turn the heat to low and cook on a gentle simmer for 30 minutes with the lid off or until the potatoes are tender and the soup has slightly reduced.
- Using an immersion blender, blend the soup until smooth and creamy. You can also do this step in a blender however, allow the soup to slightly cool before transferring to the blender. Stir through the cream.
- Serve the soup with a sprinkle of fresh parsley, drizzle of garlic confit olive oil and the garlic croutons.
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