Garlic Soup

Serving size: 6 servings


  • 4-5 heads of garlic, or approximately 45-50 cloves
  • 2 onions
  • 4 tbsp. butter (or substitute)
  • 4 cups (32 oz.) chicken broth
  • 2 cups milk of choice
  • 1 tsp. dried thyme leaf, or 2 tsp. fresh thyme
  • ¼ cup olive oil
  • 1 tsp. dried oregano leaf
  • 1 tsp. dried basil leaf
  • ½ tsp. salt
  • ½ tsp. black pepper
  • 2 tbsp. fresh parsley leaf, minced, optional
  • ¼ cup fresh chives, chopped, optional
  • 1 lemon for garnish


  1. Preheat oven to 350°F. Set aside an oven safe dish and add olive oil.
  2. Remove the outer papery skin of the garlic bulb and cut the top ¼ inch off the garlic bulb. Do not peel them completely.
  3. Place the garlic head cut side down in the oven safe dish and roast for 45-60 minutes. Remove garlic cloves from papery skin.
  4. In the meantime, melt butter in a large saucepan and add onions. Sauté onions over medium heat, stirring constantly until onions are translucent. Add thyme, oregano, basil, salt and pepper and sauté an additional 2 minutes.
  5. Add roasted garlic to onion mixture. Add chicken broth and bring to a simmer for 15 minutes.
  6. Reduce heat to low and add milk. Using an immersion blender, blend soup until smooth, or transfer mixture to a blender and blend until smooth. Once blended, add mixture back to saucepan.
  7. Serve warm and garnish with fresh parsley, chives and a wedge of lemon for each bowl.

Nutrition per serving: 258 calories, 19 g carbohydrates, 22 mg cholesterol, 18 g fat, 2 g fiber, 8 g protein, 284 mg sodium, 7 g sugar.

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