A warming and delicious garlic soup made with four simple ingredients. It’s smooth, comforting, and packed with flavors, which makes it perfect for chilly nights.
Naturally vegan and gluten-free.
If you love garlic, you are in for a real treat! This soup’s packed with garlicky flavors without being too strong.
This recipe calls for two heads of garlic (not cloves!!), which may seem like a lot, but it’s not! (I promise!)
Raw garlic can be sharp and strong. In this soup, the garlic loses its boldness to bring humble ingredients, like potato and beans, to a new level of deliciousness.
What you will need to make this warming garlic soup
- Garlic: two heads of garlic or about 20 garlic cloves.
- Olive oil: to sautée the garlic
- Potato: to help thicken the soup and give it more body.
- Miso paste: to boost flavors. (You can omit although it adds an umami taste)
- Vegetable broth: or water!
- White beans: to add creaminess and some protein!!
- Salt & pepper: to season
How to make garlic soup
Start by peeling and cutting your potato into cubes.
Peel your garlic ( yes, it is not the funniest part, you can buy pre-peeled garlic and skip this step!), chop roughly.
Heat a saucepan on medium-high heat. Once hot, add olive oil and garlic. Season and sautée until fragrant to start building the flavors.
Then add the white miso paste, cubed potato, and sautée until it becomes slightly browned and sticky on the bottom.
There goes vegetable broth (or water) and drained white beans. Bring to a boil, cover, and let it cook for about 30 minutes.
Blend the soup using an immersion blender until smooth and creamy. You can also use a blender, transfer the soup to your blender, cover and place a towel over the lid to avoid accidents. Blend and transfer your soup back into the pot.
Taste test and adjust seasonings. If you like your soup thicker, let it reduce down for an extra 10 minutes.
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What you might need to make this recipe
A warming and delicious garlic soup made with four simple ingredients. It's smooth, comforting, and packed with flavors, which makes it perfect for chilly nights! Naturally vegan and gluten-free.
- 1 potato medium
- 2 head garlic (about 20 cloves)
- 4 1/4 cup vegetable broth (can be substituted with water)
- 1 cup cooked and drained white beans (can use canned white beans)
- 1 tbsp olive oil
- 1 tsp white miso paste (optional)
- pinch of sea salt
- pinch of pepper
Peel and cut your potato into cubes. Peel garlic and chop roughly.
Heat a medium saucepan on medium-high heat. Once hot, add olive oil and garlic. Sprinkle with salt and pepper and sautée for 3 to 4 minutes or until fragrant, stirring frequently.
Add white miso paste (if using), cubed potato, and sautée for 2 minutes or until the bottom of the saucepan becomes slightly browned and sticky.
Add vegetable broth (or water), drained white beans, and stir well to combine.
Bring to a boil. Once boiling, lower the heat to simmer and cover.
Cook for 20 to 30 minutes, or until the potatoes are very soft to the touch.
Use an immersion blender to blend the soup until smooth. You can also use a blender, transfer the soup to your blender, cover and place a towel over the top of the lid before mixing to avoid accidents. Blend and transfer back into the pot.
Continue cooking over medium-low heat for 5 minutes and taste test and adjust seasonings as needed.
- Serve hot with toasted bread/ croutons and/or fried garlic petals.
- Store in the fridge for up to 1 week or freeze for up to 1 month.
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