This Italian Garlic Soup is a warm hug in a bowl! It’s made with roasted garlic, vegetable broth, and a touch of cream, bringing cozy vibes to any meal.
When I make this, I always add a bit of crusty bread for dipping. Honestly, it’s like a party for your taste buds—garlicky goodness all the way! 🥖
Ingredients & Substitutions
Garlic: Roasting garlic brings out a sweet flavor, so I love using two heads. If you’re short on time, you can use jarred roasted garlic instead, though fresh has the best taste.
Olive Oil: This adds richness to the soup. If you’re looking for a lighter option, avocado oil works well, too. Just remember that the flavor will change a bit!
Heavy Cream: For a lighter version, swap heavy cream with half-and-half or coconut milk for a dairy-free option. I find coconut milk adds a unique taste that pairs nicely with garlic.
Broth: You can use vegetable or chicken broth, depending on your preference. Homemade broth will elevate the flavors more than store-bought. If you like a bit of spice, try adding a little chili powder to your broth!
How Do You Get the Best Flavor from Roasted Garlic?
Roasting garlic is simple but requires a little patience. The key here is to really let it cook until it’s soft and caramelized, which brings out its natural sweetness. Here’s how to do it right:
- Preheat your oven to 375°F (190°C).
- Spread the peeled garlic on a baking sheet and drizzle with olive oil.
- Make sure to spread them out evenly and use enough oil to coat them well.
- Roast for 25-30 minutes, checking for golden color. Let it cool slightly before adding to your soup.
Don’t rush this process—good garlic is the heart of this soup!
How to Make Italian Garlic Soup
Ingredients You’ll Need:
For the Soup:
- 2 heads of garlic, separated into cloves and peeled
- 4 tablespoons olive oil, divided
- 1 medium onion, finely chopped
- 1 carrot, peeled and finely chopped
- 2 stalks celery, finely chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1/2 teaspoon dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped for garnish
- Croutons or toasted baguette slices for serving
How Much Time Will You Need?
This Italian Garlic Soup takes about 10 minutes to prepare and about 30-35 minutes to cook. So, set aside roughly 45 minutes in total to make this lovely soup that’s perfect for any time you need a cozy meal.
Step-by-Step Instructions:
1. Roast the Garlic:
Preheat your oven to 375°F (190°C). Place the peeled garlic cloves on a baking sheet. Drizzle them with 2 tablespoons of olive oil, making sure they’re coated well. Roast the garlic for about 25-30 minutes until they’re soft and golden. Once done, remove from the oven and let them cool for a bit.
2. Sauté the Vegetables:
While the garlic is roasting, heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté these veggies for about 5-7 minutes until they’re softened and translucent. This step is important for building great flavor in your soup!
3. Add Roasted Garlic:
Once the garlic is cool enough to handle, add the roasted garlic cloves to the pot. Use the back of a spoon to mash them gently so their delicious flavor gets released into the vegetables.
4. Simmer the Soup:
Pour in the broth, and toss in the dried thyme and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. This step allows all the flavors to mingle beautifully.
5. Blend Until Smooth:
After 20 minutes, remove the bay leaf. Use an immersion blender to puree the soup until it’s all smooth. If you don’t have an immersion blender, carefully ladle the soup into a blender in batches, then return it to the pot.
6. Add Cream and Season:
Stir in the heavy cream, and season the soup with salt and pepper to your taste. Warm it gently again, but avoid boiling, so the cream doesn’t curdle.
7. Serve and Enjoy:
Ladle the soup into bowls and garnish with chopped parsley. Don’t forget to add your croutons or toasted baguette slices on top for a nice crunch! Serve hot and enjoy the comforting, garlicky goodness of this Italian classic!
Can I Use Pre-Roasted Garlic for This Soup?
Absolutely! You can substitute pre-roasted garlic for fresh, but keep in mind it may have a sweeter flavor. Use about 1-2 tablespoons of pre-roasted garlic, adjusting to taste.
How Can I Make It Vegan?
To make this soup vegan, simply replace the heavy cream with coconut cream or a non-dairy alternative like cashew cream. Also, ensure your broth is vegetable-based without any animal products.
What Are Some Good Storage Tips for Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the soup for up to 2 months. Just remember to let it cool before freezing, and reheat gently on the stove!
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add vegetables like spinach, kale, or potatoes for additional flavor and nutrition. Just add any extra veggies during the sautéing step so they become tender.
