Creamy Garlic Soup Recipe

4.5 3 4
Creamy Garlic Soup Recipe
Creamy Garlic Soup Recipe photo by Taste of Home
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Creamy Garlic Soup Recipe

Read Reviews
4.5 3 4
Publisher Photo
While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 1-1/4 hours

Ingredients

  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 8 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 3 egg yolks
  • 1/2 cup half-and-half cream
  • 8 slices frozen garlic bread, thawed and toasted
  • Grated Parmesan cheese

Directions

In a large saucepan, cook and stir the garlic in oil over low heat for 5 minutes or until lightly browned. Add the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour.
Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Garlic Soup in Country Extra September 2005, p49

  • 6 garlic cloves, minced
  • 1 tablespoon olive oil
  • 8 cups chicken broth
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried rosemary, crushed
  • 3 egg yolks
  • 1/2 cup half-and-half cream
  • 8 slices frozen garlic bread, thawed and toasted
  • Grated Parmesan cheese
  1. In a large saucepan, cook and stir the garlic in oil over low heat for 5 minutes or until lightly browned. Add the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour.
  2. Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with Parmesan cheese. Yield: 8 servings.
Originally published as Garlic Soup in Country Extra September 2005, p49

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nikmyown User ID: 5451622 235772
Reviewed Oct. 27, 2015

"Havnt tried this recipe yet but sounds good. ..but I would roast the garlic in oven before adding it to the soup"

MY REVIEW
Brenda2772 User ID: 2165447 67518
Reviewed Mar. 13, 2014

"Nice flavor, although the family decided it wasn't garlicky enough. I was very disappointed in how thin it was.

I do plan on tweaking it until it is how we like it. Thanks for the inspiration!"

MY REVIEW
fbrown User ID: 4099374 64657
Reviewed Oct. 6, 2009

"excellent taste with subtle undertones of the herbs. Already a favorite with my family and friends. I have to double the recipe when I make it as they always want seconds."

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