Here I go again with the garlic soup. Maybe it’s the snow day and the illusion of more time to get my work done, but I’ve been cooking all kinds of things today: roasted peppers, marinara sauce, and now I’ve got some garlic soup simmering on the stove. Chris is on hummus duty later on, he says.

This time, I’m attempting to make a more brothy garlic soup than last time, so I omitted the cubed potato I added last time as a thickener. I’m also taking pictures this time!

Here’s the revised recipe:


* 1- 2 tbsp of olive oil
* 2 heads garlic
* 1 small shallot
* 1 small sweet onion
* 1 can white cannelinni beans
* salt and white pepper to taste
* fresh thyme and/or a sprinkle of dried rosemary
* 3 cups vegetable broth


* Peel the garlic and place the cloves in a roasting pan or dish. Coat with a tsp or so of olive oil and cover. Roast for about 40 minutes at 350.
* Add remaining olive oil to soup pan and heat. When the oil starts to shimmer, add the onion and shallot. Cook for about a minute.
* Add the beans and then the vegetable broth. Bring mixture to a boil and then reduce heat to medium-low. Cover and cook about 20-30 minutes.
* When the garlic cloves are done, add them to the soup. Stir.
* Blend thoroughly with a hand mixer or blender. I used an immersion blender.
* Return to stove. Season with salt if desired, and pepper. Throw in some fresh thyme.
* Cover and cook over low for another 20 minutes or so.

Serves 2-3

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