Creamy Garlic Soup
280kcal
Equipment
- a Dutch oven (3.5 qt and above)
Ingredients
- 1 pound diced yellow onion
- 6 oz sliced garlic
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3½ cups chicken broth or stock
- 5 thyme sprigs (about ½ teaspoon of dried thyme)
- 5 parsley stems
- 1 bay leaf
- ½ cup heavy cream
- salt and black pepper (or more to taste)
Method
- Heat olive oil and melt butter over low-medium heat. Add finely chopped onion and sliced garlic, give it a quick stir then cover the pot. Cook and stir occasionally until golden and fragrant, about 35-40 minutes.
- Pour in the chicken broth, then add parsley, thyme, and bay leaf. Bring it to a boil over medium-high heat, and then reduce the heat to medium-low, simmer, uncovered, for 15 minutes.
- Remove herbs, puree the soup using a blender, and return it to the pot.
- Add cream and simmer for a few minutes. Add salt, and black pepper to taste then serve.
Nutrition
Calories280kcalCarbohydrates27gProtein6gFat18gSaturated Fat9gPolyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.1gCholesterol45mgSodium879mgPotassium417mgFiber3gSugar7gVitamin A701IUVitamin C26mgCalcium139mgIron1mg
Notes
Cooking Temperature. Cook the onion and garlic over low to low-medium heat (depending on the type of stove and pot), ensuring a slow and careful process. Adjust the temperature as needed, continuing until they are softened and golden, avoiding caramelization or burning.
Thyme Sprigs: Each sprig containing one tall branch.
Pot size: For making garlic soup, it's recommended to use a pot that can accommodate the quantity and cooking process effectively. A Dutch oven, particularly a 3.5 qt size, is highly recommended. The heavy and thick construction of a Dutch oven helps in even heat distribution and simmering. If you plan to double the recipe, consider using a 5.5 qt Dutch oven or a larger one to ensure ample space for the increased ingredients.
Straining. Straining garlic soup is entirely optional. Personally, I prefer not to strain it and simply remove herb pieces before serving. However, for the sake of this post, I intentionally strained the garlic soup to enhance clarity, eliminating visible signs of black pepper and thyme for presentation and photography purposes only.
Black Pepper. I suggest opting for freshly cracked black pepper instead of finely ground black pepper to season the soup for a clearer broth.
Refrigerator Storage:
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- Allow the garlic soup to cool to room temperature.
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- Transfer the soup into an airtight container or sealable bag.
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- Store in the refrigerator for up to 3-4 days.
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- Cool the garlic soup completely before freezing.
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- Use freezer-safe containers or bags, leaving some space for expansion.
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- Label with the date and store in the freezer for up to 3 months.