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Nutrition Facts
Serving Size 1 (102g) Recipe makes 4 servings The following items or measurements are not included below: vegetable broth
Calories 96
Calories from Fat 2		(2%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 26mg		1%
Potassium 372mg		10%
Total Carbohydrate 21.8g		7%
	Dietary Fiber 2.2g	8%
	Sugars 1.9g
Protein 3.1g		6%
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Garlic Soup

Recipe #52615 | 50 min | 20 min prep | add private note

⁽¹⁰⁾ RATE IT NOW Print Recipe

By: Geema
Jan 28, 2003

For all you garlic lovers...this soup's for you.

SERVES 4 (change servings and units)

Ingredients

2 1/2 cups vegetable broth or chicken broth
1 cup garlic, cloves peeled
1 cup chopped peeled yukon gold potato
1 cup chopped peeled carrot
salt and pepper
cream (optional)

Directions

1
Place all the broth, vegetables and garlic in a medium pan.
2
Bring to a boil.
3
Cover and reduce heat to a low simmer, cooking for about 25 minutes.
4
Puree the soup in batches in a blender.
5
Return soup to pot to reheat on medium heat.
6
Season with salt and pepper.
7
Serve with a drizzle of cream on top if desired.

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Featured Reviews for This Recipe

From: Chef #752343

On Dec 13, 2008

this soup was not that good in my family's opinion. it was too strong on garlic flavor - the kids were complaining the entire meal. i would not make again.

0 people found this review helpful

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From: nemokitty

On Nov 17, 2008

I had to use up quite a bit of garlic before it went bad so I went searching on Zaar and found this great soup. Talk about rich tasting soup! You'd think there was a ton of cream but I didn't use any at all. I followed Sarafish's proportions of garlic, carrot and tater. I also added a little onion. This was wonderful! Thank you.

0 people found this review helpful

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From: SaraFish

On Feb 7, 2003

Really good! The pureed soup is satiny smooth and has a nice thick consistency and an appetizing light orange color. The flavor is very garlicky with a nice carrot undertone. It was very tasty as is so I did not need to add any salt at all, just a little pepper. I stirred in a pat of real butter at the end just to add some richness and it was a nice addition. I used a regular potato and didn't add any cream, it really didn't need it to be a warm filling healthy soup! It took 2 heads of garlic to make 1 cup of peeled garlic cloves, 3 medium carrots to make a cup of chopped carrots and 1 large potato to make 1 cup of chopped potato. My only other comment is about the serving size. The recipe says it make 4 servings - and that's true if you're talking about having a cup of soup, but, it only makes 2 soupbowl servings. Try this, my friends, you'll like it!

9 people found this review helpful

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From: Bergy

On Sep 24, 2004

There are no Vampires in my house but there is a wonderful aroma of garlic and some heavenly soup! This soup is perfect - I followed the recipe exactly except for doubling it - am I ever glad I did. The one extra thing that I did I melted some Jaarsborg cheese on 1/2" slices of Baguette and floated them just be fore serving. See picture - I left one with out cheese and one with. In Portugal they nearly always have cheese in their garlic soup. I loved the cheese in the soup but it would be delicious with out it too. I did not use any cream. Do not skimp on the garlic - this soup is mellow. This recipe is going into my Extra favorite recipes. Thanks Geema for a great recipe

5 people found this review helpful

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