Garlic and Herb Soup (Printable version)

Aromatic soup featuring mellow garlic and fresh herbs, perfect as a light starter or soothing meal on cool days.

# Ingredients list:

→ 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 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

# Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and 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, 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 little 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 and croutons.

# Expert Tips:

01 -
  • The garlic becomes mellow and sweet, not aggressive or overpowering, which surprises people who think they don't like garlic soup.
  • It comes together in less than an hour, making it perfect for those evenings when you want something nourishing without the fuss.
  • One pot means less cleanup, and the aroma filling your kitchen is honestly worth the price of admission alone.
02 -
  • Never rush the garlic—low and slow is the only way to coax out its sweetness and prevent bitterness from ruining the whole pot.
  • The soup thickens slightly as it sits, so if it seems a bit thin right after blending, don't panic; taste it the next day and you'll understand.
03 -
  • Make this soup a day ahead if you can—the flavors deepen and marry together overnight, and it reheats beautifully on the stove or in a microwave.
  • If your garlic starts to brown at the edges, lower the heat immediately; those darkened bits turn bitter surprisingly fast once the broth is added.
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