Cream of Garlic Soup

4.72 from 7 votes

Easy Cream of Garlic Soup, the best natural remedy for colds and flu. Healing and flavourful, this vegetarian soup is ready in well under 30 minutes, and it goes well with the whole family. It's healthy, it's filling, creamy and so simple, so much better than ready-made soups.

Prep Time15

Cook Time15

Total Time30

Course: Soup

Cuisine: Romanian

Servings: bowls

Calories: 264kcal

Author: Daniela Apostol

Ingredients

3 heads of garlic
3 medium potatoes
1 celery stalk
3 cups vegetable stock (broth)
3 tablespoon Greek yogurt
¼ teaspoon salt
¼ teaspoon ground black pepper
parsley to garnish
1 teaspoon olive oil
1 teaspoon butter

Metric - US Customary

Instructions

Peel and slice the garlic.
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.
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.
Transfer everything to a blender, and blend until smooth.
Add one spoonful of soup to the yogurt, mix well, then add a few more spoonfuls until the yogurt is warm.
The yogurt can now be added to the soup. Mix well, season with salt and pepper, and garnish with parsley.
Serve hot!

Notes

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.

Nutrition