Garlic and Herb Soup (Print Version)

Aromatic garlic and fresh herbs blend into a smooth, comforting soup ready in 40 minutes.

# 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

# How to Make It:

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, 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 small amount 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. Top with remaining herbs and, if desired, grated Parmesan and croutons.

# Additional Tips::

01 -
  • The garlic becomes buttery and kind, nothing like the sharp bite you might expect, making this soup genuinely soothing rather than aggressive.
  • It comes together in 40 minutes flat, which means you can go from craving comfort to eating it while it's still steaming.
  • Every herb pulls its weight, creating layers of flavor that make you feel like you're eating something thoughtful without any fuss.
02 -
  • Don't skip the gentle cooking of garlic or try to hurry it, because burnt garlic tastes acrid and there's no way to hide it in a soup this simple and honest.
  • The immersion blender changes everything about this soup's texture, so if you only have a regular blender, work in batches carefully and keep a towel nearby because hot soup splashes are no fun.
  • Taste and season at the very end because salt intensifies as the soup sits, and oversalting at the beginning leads to regret in your bowl.
03 -
  • Buy pre-sliced garlic only if you're truly desperate, because the difference between fresh-sliced and pre-sliced is the difference between a good soup and a remarkable one.
  • If your blender is small, purée half the soup and leave the rest chunky, then mix them together for a texture that feels intentional rather than incomplete.
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