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Add Veggies: Toss in carrots, celery, or potatoes for extra heartiness.
Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce.
Protein Boost: Stir in shredded chicken or cooked lentils.
Vegan Version: Use olive oil, vegetable broth, plant-based cream, and skip the cheese or use a vegan alternative.
FAQ:
Q: Can I roast the garlic instead of sautéing it?
A: Absolutely! Roasting garlic gives it a sweet, mellow flavor. Just roast a whole bulb wrapped in foil at 400°F (200°C) for about 30-40 minutes, then squeeze the cloves into the soup during blending.
Q: Is garlic soup good for colds?
A: Yes! Garlic has natural antiviral and antibacterial properties. This soup hydrates and provides nutrients that can support the immune system.
Q: Can I make this in a slow cooker?
A: Yes, just sauté the onion and garlic first, then transfer everything to the slow cooker and cook on low for 4–6 hours.
Q: What if I don't like the taste of raw garlic?
A: Cooking garlic mellows its sharpness. If you're sensitive to it, cook it longer or use roasted garlic for a gentler flavor.
Let me know if you'd like a printable version or want to add photos or nutritional facts!
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