Nothing beats comfort food when it’s cold outside. I think this garlic soup is especially great for this time and it will make you feel cosy and warm. When my wife and I were in Italy, we tried this dish in different places, and we loved it!
Watch How to Make it
Garlic is a great ingredient for any dish, because it brings in a lot of flavor. When you combine it with some great vegetables like leek and potato, you get a nice and creamy soup, which is great for the cold season! I think that is the best season for any cream soup!
This particular garlic soup is an Italian recipe, but there are other kinds of garlic soup recipes, like the Spanish one, which I am looking to try soon. I went with the Italian version first because I actually tried this one first and it stuck with me. I made it at home several times and it always brought comfort.
The parsley and the croutons play a very big role in this soup. I tried the version without the parsley and it wasn’t as good. Also, you need the crunch from the croutons; that’s the fun part!
I can’t tell you how great this smells, especially when you come home and outside is cold and raining, or snowing. It immediately lifts your spirits!
Here is the written recipe, with the ingredients and step by step instructions:
Italian Garlic Soup
- Cutting board
- Hand Blender
- Boiling Pot
- Sharp knife
- Rubber spatula
- 1 onion
- 1 leek
- 2 heads garlic
- 2 potatoes
- 1/2 cup cream (240 grams)
- 4 cups chicken stock (1 litre)
- 1/2 tsp thyme (dried)
- olive oil
- 1 cube butter (8 grams)
- Start by roughly chopping your garlic, onion and leek.
- Heat up some olive oil in a pot, over medium heat and then add the chopped onion and leek. Let them sweat for a bit, just don’t let them get brown.
- Add the garlic and let them all cook at low heat for about 10 minutes.
- While that’s happening, peel and dice the potatoes. Take them and the stock, and put them in with the onions, garlic and leek. Now it looks more like a soup!
- Add the dried thyme, salt, pepper to your taste and let this all simmer for 25-30 minutes, at low heat
- Once the potatoes are very well cooked, add the cream, and optionally, a cube of butter (8 grams). Then mix this all together with a blender. It should come out creamy, with no lumps. Don’t worry if it’s not very thick. It gets thicker as it cools down more.
- Check if you need more seasoning and add some chopped parsley into the soup. Stir a bit to incorporate it. This fresh herb makes a lot of difference, you’ll see!
- For the croutons, it should be pretty straight forward. Take some bread, whatever you like… I used chabata, cut it in cubes and put them into a preheated pan with some olive oil. Cook them on a low heat until they become brown and crunchy. For extra flavour, you can add a bit of Parmesan cheese over the croutons 1 min before getting them out.
- Time to plate! Take your favourite bowl or soup cup, add the soup, garnish with some parsley and the croutons.
Did you make this recipe?
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