Garlic and Herb Soup

A comforting, aromatic soup that showcases the mellow sweetness of garlic, balanced with the freshness of mixed herbs. This Garlic and Herb Soup is perfect as a light starter or a soothing meal on a cool day, offering a delicate yet deep flavor profile.

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By sautéing a generous amount of garlic with onions and leeks, you create a savory base that is neither sharp nor overwhelming. The addition of potatoes provides a natural, creamy texture that binds the aromatic herbs together into a velvety, satisfying dish.

Ingredients

• 1 large onion, finely chopped
• 1 large leek, white and light green parts only, sliced
• 10 large garlic cloves, peeled and sliced
• 2 medium potatoes, peeled and diced
• 4 cups (1 liter) vegetable broth (gluten-free if needed)
• 1 cup (240 ml) whole milk or unsweetened plant-based milk
• 2 tablespoons fresh thyme leaves, chopped
• 2 tablespoons fresh parsley, chopped, plus extra for garnish
• 1 tablespoon fresh chives, chopped
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Optional Garnish: 2 tablespoons grated Parmesan cheese, croutons or toasted gluten-free bread

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Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4–5 minutes until softened but not browned.

Step 2

Add the sliced garlic and cook gently for 2–3 minutes, stirring often to avoid burning.

Step 3

Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.

Step 4

Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, until potatoes are tender.

Step 5

Remove from heat. Stir in the milk and most of the parsley and chives (reserve a little for garnish).

Step 6

Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.

Step 7

Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.

Zusatztipps für die Zubereitung

For an even richer and more indulgent soup, you can substitute half of the milk with heavy cream. Ensure you use an immersion blender to achieve a perfectly smooth, professional-grade consistency.

Varianten und Anpassungen

To make a vegan version of this soup, simply use your favorite unsweetened plant-based milk and omit the Parmesan cheese or replace it with a vegan alternative. For a gluten-free meal, ensure your vegetable broth is certified and serve with gluten-free rolls or bread.

Serviervorschläge

Serve this aromatic soup with warm, crusty bread or toasted gluten-free rolls. It pairs beautifully with a crisp Sauvignon Blanc, which highlights the herbal notes and the sweetness of the garlic.

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Whether enjoyed as a light lunch or an elegant first course, this Garlic and Herb Soup is sure to impress with its clean flavors and soothing warmth. Enjoy the simplicity of fresh ingredients coming together in a perfectly balanced bowl.

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Recipe FAQ

→ Can I make this soup vegan?

Yes, simply use unsweetened plant-based milk instead of dairy milk and omit the Parmesan cheese or substitute with a vegan alternative.

→ How can I make the soup richer?

Replace half of the milk with heavy cream or full-fat coconut cream for a luxurious, velvety texture.

→ Can I prepare this ahead of time?

Absolutely. This soup stores well in the refrigerator for up to 3 days and actually develops more flavor as it sits. Reheat gently on the stovetop.

→ What if I don't have an immersion blender?

You can carefully transfer the soup in batches to a countertop blender, or simply mash some of the potatoes with a fork for a chunkier, rustic texture.

→ Will the garlic taste be too strong?

No, cooking the garlic gently mellows its flavor significantly, creating a sweet, aromatic base rather than a sharp, pungent taste.

→ What wine pairs best with this soup?

A crisp Sauvignon Blanc complements the herbs beautifully, though a light Pinot Grigio or unoaked Chardonnay also works wonderfully.