Are you ready for this?
Garlic. Onions. Cream. White wine. Oh, yes. These are just a few of the ingredients that combine to make this wonderful, creamy soup, brought to us by n8tivenyer.
I made this soup for our family. It was a big hit. Dad loved it—had several bowls of it. Even Grandma said it was very good.
Here’s what you’ll need: white wine, chicken stock, olive oil, French bread, heavy cream, Gruyère cheese, garlic, onions, and a bay leaf.
Begin by prepping your ingredients. Tear the bread into small pieces. Slice the onion thinly. Smash the garlic, peel, and crush with a garlic press.
Heat the olive oil in a pan set over medium heat.
Add the onions and garlic. Cook until the garlic and onions begin to caramelize, about 10-12 minutes. Add the wine, cover, reduce heat, and cook, stirring occasionally, for 10 minutes.
Add the chicken stock and bay leaf. Bring to boil, reduce heat, and simmer for 30 minutes. Now for some magic: add the bread, remove from heat, and allow to soak for 10 minutes.
Remove the bay leaf. Using a blender, puree the soup, in batches, until smooth. Return to the pot. Add the cream and salt and pepper to taste.
Deliciously smooth and creamy.
Grate some Gruyère cheese.
Sprinkle over a bowl of soup and serve.
It’s delicious served with French bread for dipping.
Thank you so much, n8tivenyer, for sharing this recipe with us!
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Description
Creamy, subtle flavor.
Ingredients
- 1 Tablespoon Olive Oil
- 1 cup Onions, Thinly Sliced
- 12 cloves Peeled Garlic, Smashed
- 1 cup Dry White Wine
- 1 quart Chicken Stock
- 1 leaf Bay
- 2 cups French Bread, Torn Into Pieces
- ¾ cups Heavy Cream
- ½ cups Shredded Gruyere
Preparation Instructions
Heat the oil in a large pot. Add onion and garlic. Cook over medium heat for 10 -12 minutes; the onion and garlic will begin to caramelize. Add the wine, cover, reduce heat, and cook for 10 minutes, stirring occasionally. Add the stock and bay leaf.
Bring to a boil; reduce heat; cover and simmer for 30 minutes. Add the bread and allow the soup to sit without heat for 10 minutes. Remove the bay leaf.
In batches, pour the soup into the blender and puree until smooth. Add the cream and salt and pepper to taste. As each batch is pureed, pour into another pot. Keep warm over low heat. Garnish with the cheese (if desired).
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Erica Berge shares her wonderful recipes and amazing food photography on her blog, Cooking for Seven. She also writes about crafts and posts more of her beautiful photography in her personal blog, EricaLea.com. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.
55 Comments
Comments are closed for this recipe.
lthomas on 11.20.2010
Oh my heck that was so good! I used my immersion blender right in the pot and it worked great!Thanks.
rita on 10.29.2010
hubby and i love garlic soup! in fact, we love garlic. after going to czech republic so many times, i learned how to make česnečka polévka. we put diced potatoes and gruyere. can’t wait to visit prague, again.
i will, surely, try this recept.
catherine on 10.27.2010
July
Nancy Tuck on 10.27.2010
January…..from what I was told a very warm day.
Kelly Crymble on 10.27.2010
I was born in the month of August. County Fair month! Every year my birthday fell during the County Fair. Between showing lambs and other activities my parents always managed to have a party for my birthday.
Mary on 10.24.2010
Wow…gorgeous
—
and the wind cries Mary
Ashley on 10.21.2010
We made this the other night–we had lamb choppies & a salad as our sided & called the soup the main course. We followed the recipe to the “T,” and it turned out FABULOSO! Will surely make again– the soup had major depth. I’m not sure if that’s a word people usually use to describe their food, but that’s the only worthy word I could come up with:) MAKE THIS SOUP– you will not regret it!
fatuglyrhino on 10.15.2010
I gave this soup a five star review. It was delicious, took me only about 45 min total to make and could be modified a million different ways (outrageous garlic potato soup? Outrageous southwestern spicy chili pepper and garlic soup?). I used half and half instead of cream so I wouldn’t hate myself in the morning, and it was still sinfully rich.
Inkylu on 10.15.2010
I made this last week with some tweaks, some necessary and some deliberate. First, the substitutions:
-I left out the bay leaf, because I didn’t have any.
-I used vegetable broth instead of chicken,
-Cheapo dry white sherry instead of white wine,
– parmesan subbed for gruyere because that’s all I had in the house when I saw this, and I HAD to make it immediately.
Finally, some years ago, the Frugal Gourmet recommended drying mushrooms and then grinding them into a powder to keep on hand for adding that awesome, earthy, depth to just about any dish. Well, this was my addition to this recipe, (added during the onion, garlic, oil stage of cooking). I am so grateful to have found your recipe, because it is our new most favorite soup EVER. God bless!!! You made our week. I doubled the recipe, and it didn’t last two days!
soufflebombay on 10.14.2010
I am a happy, happy girl! (My husband calls me his garlic girl due to all the garlic I eat lol)
I LOVED this soup, what a wonderful and easy to prepare soul satisfying soup! Thanks n8tivenyr and Erica for sharing!!
Grace H. on 10.14.2010
We made this last night and it was DELICIOUS! A perfect fall treat… though we live in San Francisco and are just starting to feel summer heat…?
Anyway, were were brainstorming and thought it would also taste delicious with broccoli and potatoes thrown in after its been blended. Next time!
elizabeth on 10.14.2010
Love the soupl but THE DISHES!!!! can you please tell us the pattern? Soooo charming.
MaryBe on 10.13.2010
So exciting to see your recipe featured here! It looks delicious!
Debi on 10.8.2010
Can you substitute white cooking wine for regular wine?
sarainitaly on 10.8.2010
My husband and I went to Salzburg a few years ago and had the yummiest garlic soup in some tiny little hole in the wall. I have been searching to recreate it.
I made this soup tonight, and it is delicious! Not exactly the same, but scrumptious. My husband had two bowls! (ok, so did I)
I was hesitant to eat soggy bread soup, but after making it, and using my immersion blender I realized the beauty of the soggy bread – it’s like a fast tracked bechamel!
Anyway, our house is stinky, and our bellies are full, and we are very satisfied! Thanks for yet another delicious recipe!
:D on 10.8.2010
Do you think you can get great results using 100% whole-grain bread?
Sierra on 10.7.2010
I absolutely love everything in this soup; how have I never seen something like this before?!
Thanks for the mouth-watering recipe!! I must try it soon…
Cherie on 10.7.2010
I made it the other night, simple and oh so good!!
Jane z on 10.6.2010
I start working on home made gifts in January drift off to other things until about September, panic sets in late October, usually finish in ten Nick of time!
Cassie on 10.6.2010
This sounds delicious! I can’t wait to try it!
Potamiaena on 10.6.2010
Beautiful photo. Can you tell us the name and brand of those dishes. They would look perfect in my kitchen! Thanks!
KarenC on 10.6.2010
This soup sounds delicious and I plan to try it this weekend… but I have to say… the photograph of it is just beautiful. I don’t think I’ve ever studied a food pic as much as I have this one. The simple white, cream and gray color is so elegant. Kudos on your photo skills.
Gary in Massena on 10.5.2010
OMG! You had me at Garlic!
Kara on 10.5.2010
Three words: Oh. Hells. Yes.
Erica Lea {Cooking for Seven} on 10.5.2010
Thank you all for your very kind words.
Meg: I just picked up the white wine at our local supermarket. I’m sure any white wine would work.
jenml27: Just use more chicken broth. The wine adds a wonderful flavor, but the should still work with just chicken broth.
on 10.5.2010
I made this for dinner last night! It was so smooth & creamy! I substituted veggie broth for the chicken broth and used 2% milk instead of cream. I used a Pinot Grigio for the wine. It turned out amazing!
Sarah K. @ The Pajama Chef on 10.5.2010
garlic soup??? sign me up NOW!
soufflebombay on 10.5.2010
It’s 10 am and now my tummy is a grumbling!!
This soup sounds and looks amazing! I am a garlic lover – my husband calls me his garlic girl lol! So this is perfect, I will be making asap!! Thank you!!!
Amy from She Wears Many Hats on 10.5.2010
Can’t wait to try this one out Erica! Yummy. And perfect for this cooler weather we’re having too.
Lovely photos as always. So purty.
Em on 10.5.2010
Oh my word. I MUST make this.
Garlic? Soup? Yes please!
Okay, I’m drooling. Must go make this now!
Michelle on 10.5.2010
Can not wait to try this. My husband and I are frequent visitors to Budapest, Hungary and garlic soup is a staple appetizer course there. I’ve been trying to find a good garlic soup recipe that would fit the bill….. maybe I’ve finally found one!
Thanks,
Michelle
Natalie | Perry's Plate on 10.5.2010
Nice one Erica!! I’m with jenml27… I don’t use alcohol either. I bet chicken broth would be OK. (That’s what I usually use.)
jenml27 on 10.5.2010
Wow, that looks good! I would eat garlic ALL THE TIME if it didn’t make me smell like garlic!
What a wonder food it is. Yummy and so good for you, and I love the smell of it cooking.
I don’t use alcohol — what would be a good substitute for the white wine?
Jean on 10.4.2010
Garlic, cream, and cheese? Yes, please! I can’t wait to try this!
Cheers,
Jean
hungry on 10.4.2010
I worked for a woman who owned a pizza place, and she would make soups for lunch daily, one day she asked me what she should make, and I told her “Cream of Garlic” and she thought it was odd, but she made it not unlike this recipe. She did more veggies, carrots, celery, but it was a hit, the locals loved it, and I loved it too. Unfortunately, I can not even look at that recipe without gaining three pounds. Maybe someday.
Carlos on 10.4.2010
Mmmm! My kind of soup. French onion soup in a bread bowl is my favorite, but this looks amazing! I have to give it a try.
Kathy on 10.4.2010
I feel this would make an excellent dinner on a bone-chilling night!!
MeganGay on 10.4.2010
Wow. I want to eat this right now.
zina on 10.4.2010
I tried making this today. I was expecting a different taste and mine turned out very thin. I used sauvignon blanc for the wine and the soup seemed to have a hint of sourness. For my taste it was just okay.
Amy on 10.4.2010
I don’t know about pureed bread and cooked wine together.
A Cozy Kitchen on 10.4.2010
Holy moly is that a pretty soup! Totally gorgeous.
elliemay on 10.4.2010
oh my god. i am making this today. thanks for the recipe, ive never seen anything like this!
wyogal on 10.4.2010
This looks amazing! Will have to try it this fall and winter!
kitchenlovenest on 10.4.2010
I agree–great choice, Erica! Garlic, wine, and cream are 3 of my top 5 favorite ingredients of all time, so this is a real winner in my book.
Meg on 10.4.2010
What kind of white wine do you use? I never have luck with recipes that call for wine!
Amy G. on 10.4.2010
Oh…. my…. GOD does this look good! I am a huge garlic lover (not so much on the onions, but I’m thinking I could leave those out?), that the photos alone are making my mouth water ferociously. I think I might have to try this. Immediately. Thank you for sharing this one!!
mnheather on 10.4.2010
This is very similar to a recipe from Epicurious from the late 90’s – but that soup also incorporated… roasted garlic! Oh My… my mouth is watering just thinking about it!
Lindie on 10.4.2010
I think I will love this! But will use my immersion mixer instead of the blender.
Erika (TK) on 10.4.2010
My tummy just made a scary sound. Must try this. I love garlic soup but haven’t had a creamy version before. What a great choice, Erica! Thanks n8tivenyer for posting this wonderful-sounding recipe.
missinmountains - dianna radermacher on 10.4.2010
Now here’s a soup that my garlic addicted boy would eat.
Thank you!