Description
This comforting and flavorful Spanish Garlic Soup is perfect for cooler weather. Made with roasted and raw garlic, onions, Yukon gold potatoes, and infused with smoked paprika and thyme, it offers a rich and silky texture thanks to blending with milk and Parmesan. The recipe is gluten-free and vegetarian-friendly, with vegan adaptations suggested.
Ingredients
Soup Ingredients
- 2 tablespoons unsalted butter (use plant-based butter for vegan)
- 1 tablespoon extra virgin olive oil plus extra for drizzling
- 2 yellow onions, thinly sliced
- 2 whole heads garlic cloves, separated and peeled
- 1 Yukon gold potato, peeled and diced
- 4 cups vegetable broth
- 1 cup whole milk or unsweetened dairy-free milk
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional)
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- ½ teaspoon salt plus more to taste
- ¼ teaspoon ground black pepper
- 2 tablespoons grated or shredded Parmesan (use rennet-free if vegetarian or dairy-free alternative if vegan)
- Fresh chives or parsley, chopped, for garnish
Instructions
- Roast the Garlic: Preheat the oven to 400°F (200°C). Place half the garlic cloves on a small baking sheet, drizzle lightly with olive oil, and roast for 20 minutes until golden and soft.
- Sauté Onions: In a large pot, heat the butter and olive oil over medium heat. Add the thinly sliced onions and cook for about 8 minutes until they are softened and lightly caramelized, enhancing the flavor base of the soup.
- Add Garlic and Spices: Stir in the roasted garlic, the remaining raw garlic cloves, diced Yukon gold potatoes, smoked paprika, cayenne pepper (if using), fresh or dried thyme, salt, and black pepper. Cook for 1 minute to release the fragrant aromas.
- Simmer the Soup: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat and simmer uncovered for 20 minutes until the potatoes are very tender, creating a flavorful and hearty base.
- Blend the Soup: Stir in the milk and Parmesan cheese. Carefully blend the soup using a high-speed blender or immersion blender until it is silky smooth and creamy in texture.
- Garnish and Serve: Pour the soup into bowls, garnish with chopped fresh chives or parsley, and drizzle with extra virgin olive oil. Serve warm and enjoy the comforting flavors.
Notes
- Use plant-based butter and dairy-free milk and Parmesan alternatives to make this soup vegan.
- Adjust the amount of cayenne pepper according to your spice preference; it’s optional.
- For a smoother blend, let the soup cool slightly before blending if using a countertop blender.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Roasting the garlic adds a sweet, mellow flavor that balances the sharpness of raw garlic used in the recipe.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
