Garlic and Herb Soup (Printable)

A comforting aromatic soup showcasing mellow garlic sweetness balanced with fresh mixed herbs, perfect as a light starter or soothing meal.

# What You'll 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, gluten-free
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 or vegan alternative
13 - Croutons or toasted gluten-free bread

# Method:

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 Pointers:

01 -
  • The garlic becomes surprisingly sweet and mild, making this soup feel elegant rather than aggressive.
  • It comes together in under 45 minutes, which means a proper dinner without the usual stress.
  • One pot and an immersion blender are all you need, so cleanup won't steal your evening.
02 -
  • Don't rush the garlic cooking or crank the heat high, because burned garlic tastes bitter and ruins the whole thing.
  • Blending the soup while it's still hot creates that beautiful creamy texture without needing cream, which surprised me the first time I tried it.
03 -
  • If your immersion blender isn't quite making the soup smooth enough, transfer it carefully to a countertop blender in batches and blend until silky.
  • The secret to this soup's depth is not rushing any of the steps, especially the initial cooking of the onion and leek, which builds an invisible foundation of flavor.
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