Garlic and Herb Soup (Printable)

Creamy, comforting soup with roasted garlic and mixed herbs. Ready in 40 minutes.

# What You Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 1 large leek, white and light green parts only, sliced
03 - 10 large garlic cloves, peeled and sliced
04 - 2 medium potatoes, peeled and diced

→ Liquids

05 - 4 cups vegetable broth
06 - 1 cup whole milk or unsweetened plant-based milk

→ Herbs

07 - 2 tablespoons fresh thyme leaves, chopped
08 - 2 tablespoons fresh parsley, chopped, plus extra for garnish
09 - 1 tablespoon fresh chives, chopped

→ Fats and Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese or vegan alternative
13 - Croutons or toasted gluten-free bread

# How-To:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4 to 5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2 to 3 minutes, stirring often to prevent burning.
03 - Stir in the potatoes, thyme, salt, and pepper. Sauté for 2 minutes until ingredients are well combined.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat. Stir in the milk and most of the parsley and chives, reserving a little for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning to taste.
07 - Ladle into bowls. Garnish with remaining herbs and, if desired, grated Parmesan and croutons.

# Expert Advice:

01 -
  • The garlic loses all its bite and transforms into this buttery, mellow flavor that makes you wonder why you ever feared using so much of it.
  • Its the kind of soup that feels both fancy enough for guests yet simple enough that I find myself making it on random Tuesday nights when I need something restorative.
02 -
  • Never brown the garlic or it will turn bitter, a mistake I made the first time that nearly ruined the entire pot.
  • Adding the milk after removing from heat prevents it from potentially curdling, something I learned after wondering why my soup once had an odd texture.
03 -
  • If your soup seems too thick after blending, add warm broth or milk a tablespoon at a time until you reach your desired consistency.
  • Save the dark green parts of the leek to make vegetable stock for your next batch, a zero-waste trick that adds even more flavor dimension.
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