Best 9 Creamy Garlic Soup Recipes

CREAMY GARLIC SOUP

Steps:

• In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.

CREAMY ROASTED GARLIC SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut off top quarter inch of each garlic head and place the garlic heads in a small shallow baking dish.
• Drizzle oil over garlic heads.
• Bake until golden, about one hour.
• Cool slightly.
• Press individual garlic cloves between thumb and finger to release garlic oils.
• Melt butter in heavy large saucepan over medium heat.
• Add garlic, leeks and onion and saute until onion is translucent, about eight minutes.
• Reduce heat to low, add flour and cook ten minutes, stirring occasionally.
• Stir in hot stock and sherry.
• Simmer 20 minutes, stirring occasionally, then cool slightly.
• Puree soup in batches in blender or processor.
• Return the soup to the saucepan.
• Add cream and simmer until thickened, about ten minutes.
• Add lemon juice to taste.
• Season with salt and white pepper.
• Place one slice of toast in bottom of bowl.
• Ladle soup into bowls.
• Place slice of provolone cheese on top and broil on low for 3-5 minutes to melt cheese.

CREAMY TOMATO, BASIL, & GARLIC CHEESE TORTELLINI SOUP

Steps:

• Sauté minced garlic in vegetable oil until slightly browned and fragrant.
• Combine garlic with tomato juice, chicken broth, and petite diced tomatoes in a sauce pan and bring to a boil. Let simmer for 15-20 minutes.
• Add cheese tortellini and basil leaves, then simmer for 5-10 minutes.
• Slowly add butter and heavy whipping cream, and stir continuously over low heat until heated through. DO NOT LET BOIL.
• Goes great with side salad and bread.

CREAMY GARLIC & MUSHROOM SOUP

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, thyme, basil, salt and pepper; heat through. Sprinkle each serving with parsley.

CREAMY TOMATO SOUP WITH OREGANO AND ROASTED GARLIC

Steps:

• In a nonreactive soup pot, heat oil over medium-low heat and add onion.
• Stir and saute for a minute or two.
• Cover, lower heat and sweat onions for about 3 minutes.
• Add tomatoes and stock to the pot, stir and increase heat to medium.
• Squeeze garlic cloves from their skins into the soup pot and add 1 tablespoon of the garlic- infused oil left from roasting.
• Add the oregano, stir well, cover and cook until soup comes to a simmer.
• Simmer gently for 5 to 10 minutes.
• Season with salt and pepper.
• In a blender in small batches, blend the soup.
• Return the blended soup to the pot.
• Put the last ladle or two of soup into the blender, add cream and blend.
• Then add the cream mixture to the soup pot and stir to blend.
• Heat over low heat until the soup is heated through.
• Taste for seasoning.
• Sometimes canned tomatoes can be acidic so add honey or sugar to bring up the sweetness if necessary.
• Serve hot.
• Do not allow the soup to boil or it may separate.
• ROASTING GARLIC:.
• To roast garlic, separate the cloves and put them in a small ovenproof dish and drizzle with two tablespoons of olive oil and cover with foil.
• Bake at 325 degrees for about 35 to 40 minutes until the cloves are soft and tender.

SOUPE A L'AIL / CREAMY GARLIC SOUP

Steps:

• Melt butter with olive oil in a 5 quart heavy-bottomed non-reactive pot over medium heat. (I prefer enameled iron for even heat conduction.) Add whole garlic cloves and onions. Saute over medium to medium-low heat for 15-25 minutes. Stir often. Cook until garlic and onions are soft and light golden brown. Cook slowly to develop the sweetness of the garlic. Add the chicken broth and the potato. Bring soup to a boil. Cover, reduce heat and simmer, stirring occasionally, until the potato is fork tender, about 15-20 minutes. Remove the pot from the heat. Carefully pass the soup through a food mill. A food processor or blender will work, but will not give you the same texture, because the food mill removes the fibrous parts of the garlic, while a process chops them up and they remain in the soup. Return soup to heavy bottom pot. Heat just to boiling over medium heat. Reduce heat to medium low, add half and half and heat, stirring often, until warmed through. Taste for seasoning and add salt and white pepper to taste. Ladle into serving bowls and garnish with a chiffonnade of tangy greens, like arugula or mesculin.

CREAMY CAULIFLOWER-GARLIC SOUP

Steps:

• With a sharp knife, cut top 1/2 off garlic head (off the pointy part of the head). Set garlic on a sheet of foil and top with butter. Gather sides of foil up and pinch together to form a loose, sealed pouch.
• Bake garlic in a 400° oven until garlic is soft when pressed, 45 to 50 minutes. Unwrap and let stand until cool enough to handle.
• Meanwhile, cut cauliflower heads into 1-inch florets, discard leaves and stems. In a 4 to 5-quart pan, combine cauliflower and broth. Cover, bring to a simmer over high heat, then reduce heat and simmer until cauliflower is very tender when pierced, 12 to 15 minutes.
• Squeeze garlic cloves from papery skins into pan with cauliflower and broth; pour in cream. Working in batches, transfer to a blender and whirl until smooth (I use an immersion blender at this point). Return soup to pan and add the nutmeg and salt and pepper to taste.
• Set pan over medium-low heat and stir occasionally until hot. Pour into a large bowl or tureen and sprinkle with chives.

CREAMY ZUCCHINI GARLIC SOUP

Steps:

• 1. Melt the butter in a heavy 4-quart pot over medium heat. When it foams, add the sliced garlic and onions and cook on low heat for about 20 minutes, or until the onion is soft and translucent. Don't let the garlic brown.
• 2. Add the zucchini to the onions and garlic and cook until it begins to soften, about 10 minutes.
• 3. Add the chicken broth and bring to a low boil. Reduce heat and simmer at a medium-low heat for 45 minutes.
• 4. Remove from heat and blend zucchini with an immersion blender until creamy. You can also transfer, in batches, mixture to a blender to puree. Let mixture cool a bit before blending in mixer and only fill blender 1/2 full per batch.
• 5. Add ginger, white pepper, and creole seasoning. Taste before adding salt, it may not need it. Ladle into a bowl and serve with garlic bread.

CREAMY GARLIC & MUSHROOM SOUP WITH PASTRY CAPS

Steps:

• In a Dutch oven, saute mushrooms in butter in batches until tender. Return all to the pan; add garlic and onions. Cook and stir for 2 minutes. Sprinkle with flour; stir until blended., Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cream, sherry and seasonings; heat through., On a lightly floured surface, roll out each sheet of puff pastry into a 12-in. square. Using a 10-oz. ramekin for a pattern, cut out four pastry circles 1 in. larger than the ramekin's diameter from each square., Fill twelve 10-ounce ramekins with soup, about 1 cup in each. In a small bowl, combine egg and water. Brush edges of pastry circles with egg mixture; seal circles to edges of ramekins. Place on baking sheets. Bake at 400° for 12-15 minutes or until golden brown.