Garlic Soup

This garlic soup is as good as anything you’ve ever had in a restaurant – it is wonderfully rich and velvety.

Yield 4-6 servings
Time 45 minutes
  • wok or large saucepan
  • wooden spoon
  • small bowl
  • blender
  • rubber spatula
  • 3 T olive oil
  • large red onion, diced
  • 6 green onions, chopped
  • 11 cloves garlic, minced
  • 6 thick slices of stale (or toasted) French bread, ground into crumbs
  • 2/3 c milk
  • 5 c vegetable stock*
  • 1 t miso
  • 1 t salt
  • 12 oz evaporated milk or 6 oz soy yogurt + 6 oz non-dairy milk
Directions Heat olive oil over medium heat, add onions and 10 cloves of garlic, and sauté until soft, about 5 minutes.

Meanwhile, combine bread crumbs and milk and mix well. Add to garlic along with stock and miso, lower heat, and simmer for 15 minutes. Add salt and the remaining clove of garlic and simmer another 15 minutes. Carefully transfer to blender and purée (you may need to do this in batches).

Return to pot, stir in evaporated milk, and heat through (don’t boil). Ladle into bowls, garnish with fresh parsley, and serve.

Notes Despite the name, the garlic in garlic soup is not overwhelming; the cooking mellows the flavor.

*You can replace some of the stock with water, but the flavor will suffer if it’s much more than a cup.

Also try Garlic walnut soup

  Key to abbreviations and conversions
Soup Recipes     Vegetarian Cookbooks

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