Ingredients
Soup Base
- 2 tablespoons unsalted butter (use plant-based butter for vegan)
- 1 tablespoon extra virgin olive oil (plus extra for drizzling)
- 2 yellow onions, thinly sliced
- 2 whole heads garlic, cloves separated and peeled
- 1 Yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk (or unsweetened dairy-free milk)
Seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon ground black pepper
Finishing Touches
- 2 tablespoons grated or shredded Parmesan (use rennet-free if vegetarian or dairy-free alternative if vegan)
- Fresh chives or parsley, chopped (for garnish)
Instructions
- Roast Garlic: Preheat the oven to 400°F. Place half the garlic cloves on a small baking sheet, drizzle lightly with olive oil, and roast for 20 minutes until golden and soft to bring out their sweet, mellow flavor.
- Caramelize Onions: In a large pot over medium heat, melt the butter with the olive oil. Add the sliced onions and cook for about 8 minutes, stirring occasionally, until they become soft and lightly caramelized, imparting a rich sweetness to the soup.
- Add Aromatics and Spices: Stir the roasted garlic, remaining raw garlic cloves, diced potato, smoked paprika, cayenne pepper if using, thyme, salt, and black pepper into the pot. Cook for 1 minute until fragrant, allowing the spices to bloom and meld.
- Simmer the Soup: Pour in the vegetable broth and bring to a boil. Reduce heat and allow to simmer uncovered for 20 minutes until the potatoes are very tender, which thickens the soup and deepens the flavor.
- Add Dairy and Blend: Stir in the milk and Parmesan cheese. Carefully transfer the soup to a high-speed blender or use an immersion blender to puree until silky smooth and creamy.
- Garnish and Serve: Pour the soup into bowls, garnish with chopped fresh chives or parsley, and drizzle with a little olive oil for an added layer of flavor. Serve hot and enjoy the comforting bowl of garlic soup.
Notes
- For a vegan version, substitute butter with plant-based butter, use dairy-free milk such as almond or oat milk, and replace Parmesan with a vegan cheese alternative or nutritional yeast.
- Roasting the garlic mellows its sharpness and adds a subtle sweetness to the soup.
- Adjust cayenne pepper quantity to control the soup’s spice level or omit entirely for a milder flavor.
- Using Yukon gold potatoes adds creaminess and body to the soup when blended.
- For extra richness, you can drizzle truffle oil instead of olive oil as garnish.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian