Easy Cream of Garlic Soup

Easy Cream of Garlic Soup, a natural remedy for cold and flu. Soothing and flavourful, this vegetarian soup is ready in well under 30 minutes.

Overhead shoot of a white bowl of cream of garlic soup garnished with parsley leaves

‘Tis the season of colds and flu and other nasty viruses. As much as I try to stay away from them, they always get to me when I least expect it.

The regular medicine never seems to work to soothe away the discomfort, not the way a steaming hot bowl of soup can do anyway.

This cream of garlic soup is the best you can get in winter. It’s got a delicate texture and flavour, and hits the spot every single time.

Unike raw garlic, which is pungent to say the least, the cooked garlic looses that sharpness, so you don’t need to worry about having to use a whole bottle of mouthway after a bowl of soup.

Although the soup uses 3 whole heads of garlic, you can’t really tell it’s that much, since the flavour is pretty subtle.

I used garlic for another great favourite of mine, the Chicken Soup with Garlic and Sour Cream, and, although it had less garlic, it was still rich and flavourful.

Collage of 4 photos to show how to make cream of garlic soup

How do you make creamy garlic soup?

This soup is super simple, and is ready in well under 30 minutes. You can add more garlic if you wish, that should not change the texture of the soup.

  • Peel and slice the garlic, add a know of butter and a teaspoon of olive oil to a pan, add the garlic and sautee for one minute.

Be careful not to cook the garlic for longer, as it can easily become bown and become bitter.

  • Peel and chop 3 medium potatoes and one celery, add them to the pan together with 3 cups of vegetable stock (broth) or enough to cover the potatoes.

The amount of liquid can be more of less, depending on how thick you like the soup, mine was pretty thin, but that’s entirely up to you.

  • Cover the pan with a lid and cook on a medium heat for abput 15-20 minutes, or until the vegetables are tender.
  • Add everything to a blender, and blend until smooth. Add the Greek yogurt, or cream of if like, season with salt and plenty of black pepper, and garnish with parsley.

A spoonful of garlic soup with a bowl of soup in the background

How do you add yogurt or cream to a hot soup to avoid curdling?

It’s important to have the yogurt (cream, sour cream or anything else you add) at room temperature before adding to a hot soup.

Even if it curdles, the taste is still good, but the texture won’t be as nice and smooth. So we need to temper the yogurt first.

Add one spoonful of hot liquid to the yogurt, mix well, then add a few more, until the yogurt is warm.

When it’s added to the soup, the texture won’t change, and the soup will be creamy and smooth.

Close-up shoot of a white bowl of garlic soup

If you’ve tried this EASY CREAM OF GARLIC SOUP or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.

5 from 2 votes
A white bowl of cream of garlic soup
Easy Cream of Garlic Soup
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

Easy Cream of Garlic Soup, a natural remedy for cold and flu. Soothing and flavourful, this vegetarian soup is ready in well under 30 minutes.

Course: Soup
Cuisine: Romanian
Keyword: soups for cold and flu
Servings: 2 bowls
Calories: 264 kcal
Author: Daniela Anderson
Ingredients
  • 3 heads of garlic
  • 3 medium potatoes
  • 1 celery stalk
  • 3 cups vegetable stock (broth)
  • 3 tbsp Greek yogurt
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • parsley to garnish
  • 1 tsp olive oil
  • 1 tsp butter
Instructions
  1. Peel and slice the garlic.

  2. In a pan, heat up the oil and butter, add the garlic, and stir for about one minute, so that the garlic can soften a bit.

  3. Peel and chop the potatoes and celery, add them to the pan together with the vegetable stock and cook for 15 minutes, or until the vegetables are tender.

  4. Transfer everything to a blender, and blend until smooth.

  5. Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.

  6. The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.

  7. Serve hot!

Nutrition Facts
Easy Cream of Garlic Soup
Amount Per Serving
Calories 264 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 1775mg 74%
Potassium 1421mg 41%
Total Carbohydrates 47g 16%
Dietary Fiber 8g 32%
Sugars 4g
Protein 10g 20%
Vitamin A 18.1%
Vitamin C 46.6%
Calcium 13.7%
Iron 57.5%
* Percent Daily Values are based on a 2000 calorie diet.

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