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This creamy garlic soup from the countryside mixes mellow roasted garlic flavor with a smooth, rich base. It’s cozy and simple, perfect for chilly nights or when you want something gentle and warm. The blend of tender roasted garlic, soft potatoes, and a splash of white wine makes a dish that’s both homey and fancy.
I originally whipped this up on a relaxing weekend and was wowed at how garlic turns from sharp to sweet and smooth. It quickly became my go-to when I want food that’s both comforting and filling.
What You Need
- Two big garlic heads: peeled so they roast nicely and mellow out
- Two tablespoons olive oil: to roast garlic slowly to a golden brown
- One large onion: chopped finely for subtle sweetness and depth
- Four cups chicken or veggie broth: the base that warms it all up
- Half a cup dry white wine: adds brightness and a little twist (totally optional)
- Two large potatoes: peeled and cut into cubes to thicken the soup
- Half teaspoon dried thyme: for a gentle herbal note
- Quarter teaspoon ground nutmeg: brings warmth and balance
- Half cup heavy cream: makes it rich and smooth
- Salt and pepper: to flavor it just right
- Fresh parsley: chopped for a fresh finishing touch
- Crusty bread: to scoop up the soup and add crunch
Step-By-Step Instructions
- Start with roasting garlic:
- Heat olive oil in a thick pot, then add peeled garlic cloves. Cook gently on medium-low until they turn golden and smell sweet. This slow roast makes garlic taste smooth and rich.
- Cook the onion:
- Dump in the chopped onion and warm it up on medium heat until it’s soft and clear. This adds gentle sweetness that goes great with the garlic.
- Make the broth:
- Add the broth and white wine if you’re using it. Toss in diced potatoes, thyme, and nutmeg. Let it simmer gently without a lid for about 25 to 30 minutes till potatoes are soft.
- Blend it smooth:
- Use an immersion blender to puree the soup right in the pot. Make sure it’s silky and lump-free. This gives your soup its creamy feel.
- Finish it off:
- Stir in cream for richness. Then season with salt and pepper to your taste. Warm it up carefully but don’t let it boil once the cream’s in.
- Garnish and enjoy:
- Pour into bowls, sprinkle parsley on top, and serve with crusty bread to dip.
My favorite bit is slowly roasting the garlic. It fills the house with incredible smell. I once doubled this for a family meal and everyone loved how balanced and cozy it was.
How to Keep It Fresh
Keep leftover soup in a sealed container in the fridge for up to three days. When warming it back up, use low heat so the cream doesn’t break. It freezes well too—just thaw overnight in the fridge before reheating.
Try These Swaps
Switch out potatoes with parsnips or cauliflower for a different creamy base and mild sweetness. Fresh thyme added near the end gives a stronger herb flavor than dried. Before serving, a splash of lemon juice or sherry vinegar can brighten things up nicely.
Great Sides to Serve
A crunchy sourdough or baguette is great for dipping. A simple green salad with light dressing balances the richness well. And if you like wine, a chilled Sauvignon Blanc or light Chardonnay pairs nicely with the creamy soup and herbs.
Take in the cozy comfort this country-style garlic soup offers at every spoonful. It’s like a warm kitchen hug wrapped up in a bowl.
Frequently Asked Cooking Questions
- → How do I make garlic less strong?
Try using fewer garlic cloves or roast them first to soften the bite and bring out sweetness.
- → Why are potatoes in the soup?
They help thicken it and give a nice creamy feel when you blend everything together.
- → Is there a way to make it vegan?
Sure, swap chicken broth for veggie stock and switch the cream to something plant-based like coconut or oat cream.
- → Do I really need white wine in it?
White wine adds a bit of tang and depth but you can skip it or use lemon juice instead.
- → What kind of bread goes well with this soup?
Crunchy breads like a baguette or sourdough are best for soaking up the creamy soup and adding texture.