Soup with garlic and cream

Garlic soup

Just by smelling the intense aroma of this soup I always get hungry. It has the smell of baked or fried garlic, which I love. Usually, garlic added to meat, seafood, pasta or even potatoes give these dishes a fantastic taste. There is one dish dough when garlic is not an addition but the star: garlic soup.

Below, I am presenting you a simple recipe for garlic soup. Last time when I had a proper garlic soup was in Zakopane two years ago. The taste of that soup stayed with me then for quite a long time. I had not made it at home or had it anywhere else up until last weekend when I finally decided to make garlic soup at home.

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Soup with garlic and cream

Ingredients for garlic soup.

  • 5 big heads of garlic
  • 1 tablespoon of sunflower oil
  • 750 ml water
  • 1 big potato
  • 1 tablespoon of dry tarragon
  • 1 and 1/4 teaspoon of salt
  • 100 ml cream 30%

How to make garlic soup.

Cut the garlic heads in half, then drizzle with oil and place them on a baking tray with the cut side down. Put the tray in an oven preheated to 190 degrees Celsius and bake for 30 minutes. Once baked, remove the garlic from the oven, cool it down and peel the skin off.

Pour water into a pot, add the baked garlic, diced potato, salt and tarragon. Bring it to a boil, then simmer for 25 to 30 minutes. At the end of cooking add the cream.

Take the finished soup off the heat and blend it until it gets a creamy and smooth consistency.

Serve the soup with croutons or bread.

Garlic soup with cream

Good to know when making garlic soup.

For this soup, you can use a special cream dedicated for soups or a 36% whipped cream. I didn’t opt for sour cream as that would give the soup a slightly sour taste.

This soup can be served with croutons, rice or puff pastry croutons.

Do you like garlic? If so, try our recipe for Garlic sauce.

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