How to Make a Perfectly Balanced Garlic Soup Recipe

Garlic soup might not sound especially appealing to you. In fact, it might sound like a potion to keep away vampires and make everyone want to stay several feet away from you! This misconception about garlic soup is popular but in fact you can make wonderful soup with garlic.

You can do a lot with garlic actually and one of the best ways to prepare it is to cut the top quarter of an inch off the top, wrap it in aluminum foil and cook it on a grill until it is soft. Squeeze the garlic out of each clove and you will have deliciously soft and fragrant garlic.

You can mash it into mayonnaise to make homemade aioli or use it to make any number of tasty sauces or dip recipes. Garlic is a healthy, delicious and versatile ingredient for hundreds of wonderful recipes.

Onions and Garlic in Soup

If you have tried an onion soup recipe, you will probably have noticed that garlic was one of the ingredients in it. This is because onion and garlic go amazingly well together and you can find garlic in a lot of famous recipes for French onion soup too.

Garlic is more than simply a flavoring and using garlic to make soup is a great idea. Not only is this a very unique soup recipe but it tastes phenomenal. If you are looking for easy soup recipes, what about making garlic soup? It is very easy to make and everyone will love it.

Recipe for Garlic Soup

This flavorful garlic and onion soup recipe serves eight people. The garlic and onion flavors are enhanced with bouquet garni, butter, chicken broth and more and the resulting soup is wonderful on a chilly fall or winter evening. If you do not have any bouquet garni, you can make your own by tying a bay leaf, some sprigs of thyme and fresh parsley together.

What you will need:

2 cups chopped garlic cloves
2 lbs chopped onions
1 1/2 quarts chicken broth
2 tablespoons olive oil
2 cups stale French bread, in 1/2 inch chunks
2 tablespoons butter
1 cup Half & Half
1 bouquet garni

How to make it:

Saute the garlic with the onions in a four quart pot, in the oil and butter. Keep stirring the mixture as it cooks, until the onions are brown. This should take about half an hour. Add the bouquet garnish and chicken broth and bring the garlic soup to a boil.

Add the bread and let the soup simmer for ten minutes, and then take the bouquet garni out. Puree the soup in batches in the blender or with a hand-held stick blender. Strain it through a strainer, then warm it back up on the stove and add some more chicken broth if it needs to be thinned down. Stir in the Half & Half and add salt and black pepper to taste.

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