Garlic and Herb Soup (Printable Version)

Creamy, aromatic soup with mellow garlic and fresh herbs. 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
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 and Seasoning

10 - 2 tablespoons olive oil
11 - Salt and pepper to taste

→ Optional Garnish

12 - 2 tablespoons grated Parmesan cheese
13 - Croutons or toasted gluten-free bread

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add chopped onion and sliced leek, sautéing for 4 to 5 minutes until softened but not browned.
02 - Add sliced garlic and cook gently for 2 to 3 minutes, stirring frequently to prevent burning.
03 - Stir in diced potatoes, fresh thyme, salt, and pepper. Sauté for 2 minutes to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Reduce heat and simmer uncovered for 20 minutes until potatoes are tender.
05 - Remove from heat and stir in milk along with most of the parsley and chives, reserving some for garnish.
06 - Use an immersion blender to purée the soup until smooth, or leave slightly chunky if preferred. Adjust seasoning with salt and pepper as needed.
07 - Ladle soup into bowls and top with remaining fresh herbs, grated Parmesan cheese, and croutons if desired.

# Expert Tips:

01 -
  • The garlic becomes impossibly tender and sweet, nothing like the sharp bite you might expect.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • It's naturally vegetarian, gluten-free with the right bread, and works beautifully for dairy-free diets with a simple swap.
02 -
  • Don't let your garlic brown—it will taste bitter and ruin the whole delicate balance of sweetness you're building toward.
  • If you're using an immersion blender, make sure the soup has cooled slightly, and never fill the pan more than three-quarters full or hot soup will splatter everywhere.
03 -
  • Make extra and freeze it in portions for those mornings when you need comfort but don't have the energy to cook.
  • Serve it in mugs instead of bowls if you want to feel like you're drinking wellness rather than eating soup.
Go Back