This soup is a warm, comforting broth that warms me from the inside out — simple, nourishing, and especially nice when I’m feeling under the weather or just want something soothing.
Why You’ll Love This Recipe
I love this garlic soup because it feels healing and restorative. The garlic brings a deep, comforting flavor and — from what I understand — generous antioxidants. It’s easy to make, gentle on the stomach, and perfect when I want something light yet satisfying.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 large onion, chopped
4 tablespoons olive oil (or another cooking oil of choice)
About 20 cloves fresh garlic (roughly 2–3 whole heads, depending on size)
4–6 cups vegetable broth (or water, if broth not available)
Salt, to taste
Optional: a splash of cream or a plant-based alternative for richness; fresh herbs for garnish
Directions
Peel and roughly chop the onion. Peel and crush or roughly chop the garlic cloves.
In a pot over medium heat, warm the oil. Add the chopped onion and garlic, and sauté gently until the onion softens and the garlic becomes fragrant — avoid letting them brown too much.
Pour in the vegetable broth (or water), enough to cover the onion and garlic comfortably. Stir gently.
Bring to a simmer, then reduce heat and let cook until the garlic flavor infuses the liquid — roughly 15–20 minutes.
Remove from heat, then use an immersion blender (or transfer to a regular blender) to blend the soup until smooth (or leave a bit chunky, depending on preference).
Return the blended soup to the pot, taste and add salt as needed. If you like, stir in a splash of cream (or plant-based alternative) for a richer, smoother texture. Warm gently.
Serve hot. A slice of crusty bread or light side pairs nicely.
Servings and Timing
This recipe yields about 3–4 servings (depending on portion size). From prep to table it takes about 25–30 minutes.
Storage/Reheating
I store leftover soup in an airtight container in the fridge for up to 3–4 days. When reheating, I warm it gently on the stove over low heat, stirring occasionally. If the soup becomes too thick after cooling, I add a splash of water or broth to loosen it before reheating.
FAQs
What if I don’t like strong garlic flavor?
I sometimes reduce the amount of garlic by half — the soup still tastes delicious and comforting but is milder and gentler on the palate.
Can I make the soup vegan / dairy-free?
Yes — by using vegetable broth (or water) and skipping any cream, the soup stays completely plant-based and light.
Can I freeze the soup for later use?
Yes. Once cooled completely, I pour into freezer-safe containers and freeze. It keeps well for 2–3 months. When ready to eat, I thaw it in the fridge overnight and reheat gently, adding a bit of water or broth if needed.
Can I add other vegetables or flavorings?
Absolutely. I often add diced potatoes or carrots to make it heartier, or herbs like parsley or thyme for extra aroma. Adjust seasoning as needed.
Is this soup good when I’m sick (cold or flu)?
I find it very comforting and easy to digest — warm, hydrating, and light. The garlic and warmth give me a sense of comfort, and I appreciate how gentle it is on the stomach.
Conclusion
I enjoy this garlic soup whenever I want something simple, comforting, and a little healing. It’s flexible, quick to make, and easy to adapt to what I have on hand. Whenever it’s a chilly evening or I’m feeling under the weather, this soup is a go-to for comfort and warmth.
A warm, nourishing garlic soup made with simple ingredients and gently simmered to comfort and heal. Blended into a smooth broth, it’s perfect when you’re feeling under the weather or need a light, soothing meal.
Ingredients
1 large onion, chopped
4 tablespoons olive oil (or other cooking oil)
About 20 cloves fresh garlic (2–3 whole heads)
4–6 cups vegetable broth (or water)
Salt, to taste
Optional: a splash of cream or plant-based alternative
Optional: fresh herbs for garnish
Instructions
Peel and chop the onion. Peel and crush or chop the garlic cloves.
In a pot over medium heat, warm the oil. Add onion and garlic, sauté until softened and fragrant without browning.
Add vegetable broth or water to cover the onion and garlic. Stir gently.
Bring to a simmer, reduce heat, and cook for 15–20 minutes to infuse flavors.
Remove from heat and blend with an immersion blender (or use a regular blender) until smooth, or leave slightly chunky if preferred.
Return soup to the pot. Season with salt to taste. Add a splash of cream or plant-based alternative if desired. Warm through.
Serve hot with crusty bread or a light side. Garnish with herbs if using.
Notes
Use fewer garlic cloves for a milder flavor.
Add diced potatoes or carrots to make it heartier.
Garnish with herbs like parsley or thyme for added aroma.
Use water instead of broth for a lighter version.
Freezes well for up to 2–3 months; thaw and reheat gently.
