Creamy garlic soup with crispy croutons recipe
This creamy garlic soup is a simple, satisfying recipe that comes together with just a few basic ingredients. Roasted garlic adds depth, while a smooth, blended texture makes it easy to enjoy. Topped with crispy croutons, it’s a comforting dish that’s easy to make and perfect for any occasion.
Ingredients
For garlic soup:
- 2 heads of garlic
- 40 g butter
- 2 medium shallots, chopped
- 400 g potatoes, peeled and diced
- bay leaf
- 120 ml white wine
- 900 ml vegetable stock
- 1 tsp salt
- ¼ tsp white pepper
- 2 tbsp nutritional yeast
For crispy croutons:
- 3 tbsp butter
- 200 g day old bread, cubed
- 1 garlic clove, sliced
- small bunch of fresh parsley, chopped
- pinch of salt
Method
Preheat the oven to 200°C, cut off the tips of the garlic heads, and place them in a small baking dish to bake for 35-40 minutes. Meanwhile, melt 40 g of butter in a medium-sized soup pot, add 2 finely chopped shallots, and sauté until translucent. Stir in 400 g of diced potatoes and a bay leaf, sautéing for a few minutes before pouring in 120 ml of white wine and simmering for 1-2 minutes. Add 900 ml of vegetable stock, bring to a simmer over medium heat, cover with a lid, and reduce the heat to cook for 15-20 minutes until the potatoes are soft. Remove the bay leaf, squeeze in the roasted garlic cloves, and season with 1 tsp of salt, ¼ tsp of white pepper, and 2 tbsp of nutritional yeast. Blend the soup with an immersion blender until creamy and smooth. In a separate pan, melt 3 tbsp of butter, add a sliced garlic clove, then toss in 200 g of cubed bread, cooking until crispy and golden brown. Remove from heat, season with chopped parsley and salt, and serve the creamy garlic soup topped with crispy croutons.
