Creamy garlic soup made in this way will be the best

Our creamy garlic soup is silky, thick, and really hard to resist. Prepare it by baking most of the garlic first in the oven, adding only a small portion of fresh garlic. Thus, we reduce its strength and deepen its taste.

the ingredients

  • 4 whole heads of garlic, unpeeled
  • Large head of garlic, peeled and finely chopped
  • 5 tablespoons olive oil
  • 200 grams of white leeks
  • 100 grams of potatoes
  • 1 liter vegetable base
  • 1 teaspoon dried thyme
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 200 gm fat or cooking cream cheese
  • lemon juice spoon
  • Sol
  • pepper

Additionally (can be omitted)

  • Fried sage leaves
  • chili flakes


1. Put four whole heads of garlic on aluminum foil, season with salt, pepper and olive oil, roll up, put on a baking tray and bake for 35 minutes at 180 degrees.

2. In a large skillet, heat the olive oil, add the peeled and diced garlic cloves, the clean white part of the leeks and the diced potatoes. Season with salt, pepper, thyme, oregano and cumin and fry.

3. Add the vegetable base and cook over medium heat for 30 minutes.

4. Just before mashing the soup, add the roasted peeled garlic, lemon juice, and cheese or cream.

5. Grind the soup with a blender and serve with sage leaves and chili flakes.

We also recommend: mash made in this way will be successful with good roasting

Recipes and preparation: Indigo Ceylon, Leah Stirl / Beck Ljubljana
Photos: Sonia Ravbar

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