Garlic and Herb Soup (Print Version)

Comforting soup blending mellow roasted garlic with fresh thyme, parsley, and chives in a creamy broth.

# Components:

→ 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 & Seasoning

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

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese
13 - Croutons or toasted bread

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add onion and leek; sauté for 4–5 minutes until softened but not browned.
02 - Add the sliced garlic and cook gently for 2–3 minutes, stirring often to avoid burning.
03 - Stir in the potatoes, thyme, and a generous pinch of salt and pepper. Sauté for 2 minutes.
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 mellows into pure comfort, not the sharp bite you might expect from ten cloves.
  • It comes together faster than you'd think, yet tastes like it's been tended all afternoon.
  • One batch easily adapts to whatever's in your fridge or what your body needs that day.
02 -
  • Never let the garlic brown; it turns bitter and overshadows everything else, so stir constantly and keep the heat gentle.
  • Blending while the soup is still hot helps create that creamy texture, but be careful with the immersion blender or it will splatter.
03 -
  • If you only have dried herbs on hand, use one-third the amount called for fresh, as they're more concentrated and can overpower the delicate garlic notes.
  • Slice your garlic instead of mincing it so the cloves stay relatively intact and cook more evenly, creating that sweet, creamy texture.
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