Garlic Soup

This soup is as good as anything you’ve ever had in a restaurant – it’s wonderfully rich and velvety.
Yield 4-6 servings
Time 50 minutes
  • medium stockpot
  • wooden spoon
  • small bowl
  • immersion blender
  • rubber spatula
  • 3 T olive oil
  • large red onion, diced
  • 6 green onions or 1 medium white onion, chopped
  • 11 cloves garlic, minced
  • 6 thick slices of stale or toasted French bread, ground into crumbs
  • 1½ c milk, divided
  • 5 c vegetable stock*
  • 1 t salt
  • 1 t miso

Heat olive oil over medium heat, add all the onions and 10 cloves of garlic, and sauté until soft, about 5 minutes.

Meanwhile, combine bread crumbs with half of the milk and mix well. Add to garlic along with stock and salt, lower heat, and simmer for 15 minutes.

Add miso and the remaining clove of garlic and simmer another 15 minutes.

Remove from heat and carefully purée with immersion blender.**

Sitr in the rest of the milk and heat through but don’t let it boil.

Ladle into bowls, garnish, and serve.

Notes Despite the name, garlic soup is not overwhelmingly garlicky; cooking mellows the flavor.

For an even richer soup, you can replace half the milk with cashew cream or yogurt.

* You can replace up to one cup of the stock with water; any more than that and the flavor will suffer.

** If you only have a normal blender, be extremely careful: purée it in batches so that there is no risk of near-boiling soup bursting out of the top and scalding you.

Also try Garlic walnut soup

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Garlic soup