This creamy garlic soup turns about two heads of garlic into a mellow, velvety soup, finished with crispy garlic and a mildly spicy, fruity Aleppo pepper oil.

Why This Garlic Soup Tastes Mellow, Not Sharp

I use a full cup of whole garlic cloves in this soup, about two large heads, plus six more cloves for the topping. That may sound intense, but slowly caramelizing the garlic with onion softens its sharp bite and brings out a deep, nutty sweetness.

Yukon Gold potatoes give the soup its creamy texture, with just a cup of milk rather than heavy cream. The soup is ready in about an hour, and much of that time is hands-off. Use vegetable stock to keep it vegetarian; for a vegan version, use vegetable stock and your preferred plant-based milk.

Repetitive kitchen tasks can be meditative, but peeling more than two heads of garlic might not be. I happily reach for pre-peeled garlic here, which makes this cozy soup simple enough for a low-energy day.

The finishing touch is what sets this garlic soup apart: thin slices of garlic fried until golden, with Aleppo pepper stirred into the warm olive oil. Spoon the crispy garlic and gently spicy oil over each bowl for a little heat and crunch.

Garlic Soup Ingredients 

You only need a short list of simple ingredients to make this creamy garlic soup. Here is what each one brings to the recipe: 

• Extra virgin olive oil: You will use olive oil in both the soup and the crispy garlic topping. A mild, buttery olive oil works especially well because it complements the sweet caramelized garlic without overpowering it.
• Garlic: The soup uses 1 cup of whole, peeled garlic cloves, or about 2 large heads. Six additional cloves are thinly sliced and fried for the topping. Pre-peeled garlic is a helpful shortcut here.
• Yellow onion: Garlic and onion are both alliums, but onion has a milder flavor. Slowly caramelizing them together builds a sweet, savory base for the soup.
• Yukon Gold potatoes: These smooth, buttery potatoes thicken the soup and give it a creamy texture without flour or heavy cream. Russet potatoes will also work in a pinch.
• Chicken or vegetable stock: Use homemade or good-quality reduced-sodium chicken stock or vegetable stock. The amount of salt you need will depend on the stock you choose.
• Fresh thyme: Thyme adds a woodsy, herbaceous flavor as the soup simmers. If you do not have fresh thyme, you can use a bay leaf or a bouquet garni, which is simply a bundle of herbs tied with kitchen twine.
• Milk: Whole milk rounds out the soup and enhances its creamy texture. You can use your preferred plant-based milk instead. For a completely milk-free garlic soup, try Spanish Sopa de Ajo, which uses stale bread for body.
• Aleppo pepper: Aleppo pepper is a mildly spicy red pepper with a fruity, slightly tangy flavor. Stirring it into the warm olive oil allows its flavor to bloom without scorching.
• Kosher salt: Season to taste after blending, especially if your stock contains salt.

How to Make Garlic Soup

All you need is a small frying pan for the topping and a Dutch oven or large saucepan for the soup. The full recipe takes about an hour, including 40 minutes to slowly caramelize the garlic and simmer the potatoes.

• Get ready. Measure 1 cup of whole, peeled garlic cloves. Thinly slice 6 additional garlic cloves and 1 large yellow onion. Peel 1 pound of Yukon Gold potatoes and dice them into 1/2-inch pieces.
• Make the fried garlic and Aleppo pepper oil. Add 1/4 cup extra virgin olive oil and the sliced garlic to a small frying pan. Set over medium heat and swirl the pan until the garlic is golden, 3 to 5 minutes. Remove the pan from the heat, stir in 1 teaspoon Aleppo pepper, and immediately pour the garlic and oil into a heatproof bowl. Set aside for serving.
• Caramelize the garlic and onion. Heat 2 tablespoons extra virgin olive oil in a Dutch oven or large saucepan over medium-low heat. Add the sliced onion and whole garlic cloves. Cook, stirring occasionally, until both are golden and caramelized, about 20 minutes.
• Simmer the soup. Add the diced potatoes, 4 cups chicken or vegetable stock, 3 sprigs fresh thyme, and a good pinch of salt. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the potatoes are tender, about 20 minutes.
• Blend until creamy. Remove and discard the thyme sprigs. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, carefully transfer the soup to a countertop blender in batches. Remove the steam cap, cover the opening with a kitchen towel, and blend before returning the soup to the pan.
• Finish and serve. Stir in 1 cup milk, adding more if you prefer a thinner consistency. Taste and adjust the seasoning. Ladle the garlic soup into bowls and finish each serving with the fried garlic, Aleppo pepper oil, and fresh thyme leaves.

Tips for the Best Garlic Soup

• Use pre-peeled garlic if you like. This recipe calls for more than two heads of garlic, so buying peeled cloves saves considerable prep time without changing the method.
• Keep the heat gentle. Cook the whole garlic cloves and onion over medium-low heat for the full 20 minutes. This gives them time to turn golden and mellow without burning, which would make the soup bitter.
• Watch the sliced garlic closely. It can go from golden to overly browned quickly. As soon as the slices are golden, remove the pan from the heat and transfer the garlic and oil to a heatproof bowl.
• Dice the potatoes evenly. Cutting them into 1/2-inch pieces helps them cook at the same rate. They should be completely tender before blending so the soup turns smooth and creamy.
• Use an immersion blender for the easiest cleanup. If you use a countertop blender, work in batches and leave the steam cap open beneath a kitchen towel so steam can escape.
• Season after blending. Stocks vary considerably in saltiness. Taste the finished soup after adding the milk, then adjust the salt as needed.

Ways to Make It Your Own 

This simple garlic soup is a versatile base, but keep any additions restrained so the mellow garlic remains the star. Here are a few easy ways to change it up:

• Add greens: Stir in spinach, Swiss chard, kale, or collard greens. Tender baby greens need only 1 to 3 minutes to wilt, while heartier greens may take 5 to 10 minutes. Add them before blending for a uniformly green soup or afterward for more texture.
• Change the spice profile: Add smoky fruitiness with smoked paprika, floral complexity with saffron, or more heat with red pepper flakes, cayenne, hot paprika, or a couple of tablespoons of harissa paste. Add harissa or dried spices during the final minute of caramelizing the onion and garlic. Add saffron with the stock.
• Give it a tangy finish: Replace the milk with plain yogurt or kefir for a creamier, tangier soup.
• Make it vegan: Use vegetable stock and your preferred plant-based milk.
• Try another crunchy topping: The fried garlic and Aleppo pepper oil are hard to beat, but you can also add sautéed mushrooms, Parmesan, crisp prosciutto or pancetta, crispy roasted chickpeas, or the garlic-Parmesan croutons from this Caesar salad recipe.

What to Serve with Garlic Soup 

A creamy bowl of garlic soup calls for something crisp or crusty on the side. For an especially cozy dinner, dip a Mediterranean-style grilled cheese into the soup or keep things simple with a slice of homemade olive bread.

A crisp Caesar salad makes a fresh counterpoint to the velvety soup, and you can scatter the salad’s garlicky croutons over both. For a more substantial meal, serve the soup as a starter before crispy chicken cutlets or quick broiled salmon.

For a cozy vegetarian dinner, pair it with stuffed portobello mushrooms.

Make Ahead and Storage

I love making this soup in the evening and letting the flavors meld in the refrigerator overnight. Warm it the next day and serve it with a salad, sandwich, or a thick slice of bread.

The garlic soup can also be frozen. Let it cool before transferring it to a freezer-safe container.

More Velvety Soup Recipes 

Fennel Soup

Creamy Roasted Butternut Squash Soup with Tahini and Hazelnut

Roasted Cauliflower Soup

Tomato Basil Soup