Garlic and Herb Soup (Printable)

A comforting vegetarian soup blending mellow garlic with fresh herbs in a creamy broth. Ready in 40 minutes.

# 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, gluten-free
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 and Seasoning

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

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese or vegan alternative
13 - Croutons or toasted gluten-free bread

# How to Make It:

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

# Expert Tips:

01 -
  • The garlic transforms into something surprisingly sweet and gentle that even garlic-skeptics find irresistible.
  • It requires just one pot and common ingredients, yet somehow tastes like something from a little countryside bistro.
02 -
  • Never brown the garlic when making this soup, I burned mine once and the bitter flavor couldn't be rescued.
  • Blending half the soup while leaving half chunky creates the perfect balance between a broth and a creamy soup.
03 -
  • Roast half the garlic cloves in their skins until caramelized, then squeeze the sweet pulp into the soup during the last five minutes of cooking for incredible depth.
  • Reserve the dark green parts of the leek, wash thoroughly, and simmer them in your vegetable broth for 20 minutes before straining to add an extra layer of flavor.
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