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How To Make Garlic Soup

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How To Make Garlic Soup
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Garlic Soup Recipe. A flavourful soup made with plenty of garlic, vegetables and herbs. Sample our Garlic Soup recipe. Enlarge Garlic Soup Recipe. A flavourful soup made with plenty of garlic, vegetables and herbs. Sample our Garlic Soup recipe.
Serves:
4
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes

Step 1: Sweat the vegetables

  • 40 garlic cloves, peeled
  • 2 onions, chopped
  • 2 carrots, chopped
  • 4 celery stalks, chopped
  • 60 g bread crumbs
  • 1 can chopped Italian plum tomatoes
  • 1 ½ ltr chicken stock
  • Half tsp cayenne pepper
  • Half tsp curry powder
  • Half tsp black pepper
  • 1 tbsp oregano
  • 1 tbsp thyme
  • 2 tbsp olive oil
  • 120 ml double cream
  • 20 g plain flour
  • Salt
  • 1 large saucepan
  • 1 blender
  • 1 wooden spoon

Step 2: Add the flour, spices and herbs

Stir in the flour and mix thoroughly.

Add the cayenne pepper, curry powder, black pepper, salt, oregano and thyme.

Cook for 5 minutes while stirring.

Step 3: Add the remaining ingredients and simmer

Add the tomatoes, bread crumbs, cream and the stock.

Bring to boil and simmer for 15 minutes while stirring .

Step 4: Blend

Pour the soup into a blender and purée until smooth. If necessary, add water to thin the soup down and taste to check the seasoning.

Step 5: Serve

Ladle the soup into bowls and serve while hot.
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Tips & Comments
  1. internette

    I make Garlic soup and I love it. I dont use tomatoes however, never heard of those used before. I do use 40 cloves of garlic, it comes out to measurement of 2 cups. I dont use bread crumbs either I use a half of a loaf of french bread, preferably day old bread. Mine is beige in color and very very creamy but I also use cream after I use the blender I add the cream to my desired thickness. It isnt something that you can freeze and makes enough for about 8 bowls, so it isnt something for 2 really, you want to use it up, it doesnt keep long either. I have used leftovers as a side sauce for steaks. It becomes thicker and more pungent if it sits overnight.

  2. virgo666

    anyone know the proper name for cold garlic soup please?

  3. jed109

    that is delicious my father cook thanks!

  4. tessa1936

    Word of warning to anyone especially young people who may follow this recipe as seen on the video. Please do not put your fingers on the edge of the pan as this chef did, chefs are reknowned for their asbestos tipped fingers, we mere mortals have not. Just for safety's sake use the pan handles.

  5. studentoflife

    The previous two entries ask some valid questions. I have not made the soup, but I have been cooking for more than 40 years, so I've gained a sense of proportions. Going by the items pictured, I'd say maybe a #2 can of tomatoes (around 2 cups). Sorry I am not so familiar with metric. About the vegetables, carrots, celery, and so forth, I don't believe close amounts are important here. I've noticed, in general, when people don't give precise instructions, either they are not very good instructors, or it just doesn't matter. In this case (as in most), I believe the latter is true. For the garlic, I would judge by the size of the cloves shown. Just go for it. Cooking is best when it is fun. It looks pretty hard to mess up this recipe.

  6. ronnielee33

    Oh, yes, and what sized tin of tomatoes are used in this?

  7. ronnielee33

    I wish this recipe gave weights (or even measures) of the vegetables used--the amounts given are subjective. Are you using silverskin garlic? Then one is talking about 1-2 bulbs of garlic; if using a nice rocambole, then one is talking about 4-5 bulbs of garlic--and a considerably greater mass (and I find that a bulb of rocambole generally weighs more than a bulb of silverskin). The same is true of the onions, carrot, etc. I'd like to try this recipe, but I'd like a bit more clarity before I do so.

  8. Anonymous

    any1 try this yet

  9. Anonymous

    man thats alot of garlic