Craving a warm and comforting meal that’s bursting with flavor? Look no further than this Italian-style garlic soup with crispy croutons! Don’t let the mention of a whole head of garlic scare you away. Slow cooking mellows the garlic’s intensity, leaving a smooth and delightful taste.
This recipe is incredibly easy to follow, making it perfect for a weeknight dinner or a cozy weekend lunch. Plus, it’s a fantastic option if you’re feeling under the weather – the warm broth and powerful garlic are sure to soothe a sore throat and a stuffy nose.
Why You’ll Love This Recipe:
- Simple and Quick: Packed with flavor yet made with minimal ingredients, this soup comes together in a flash.
- Warm and Comforting: The creamy broth and soft potatoes create a truly comforting dish, perfect for chilly evenings.
- Flavorful Garlic: Don’t worry about harsh garlic bites! Slow-cooking transforms the garlic into a mellow and delicious base for the soup.
- Crispy Croutons: The textural contrast of the soft soup with the crunchy croutons adds another layer of enjoyment to every spoonful.
Italian Style Garlic Soup with Crispy Croutons
This simple recipe would become my go-to comfort food. It’s incredibly easy to make, requiring minimal ingredients and even less time. But the result? A soul-warming masterpiece that transforms a gloomy night into a cozy haven.
Ingredients
- 1 red onion, chopped
- 1 leek, white and light green parts only, chopped
- Olive oil
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 3 medium potatoes, peeled and diced
- 5 cups chicken broth
- 100 ml (½ cup) heavy cream
- Fresh parsley, chopped, for garnish
- 2 slices rustic bread, toasted and cubed
Instructions
- Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and leek, and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another minute, until fragrant.
- Add Broth and Potatoes: Stir in the dried thyme, salt, and pepper. Add the diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Blend and Cream: Remove the soup from heat and use an immersion blender or transfer the soup to a blender in batches to puree it until smooth. Return the soup to the pot and stir in the heavy cream. Heat gently for a few minutes until warmed through.
- Croutons and Parsley: While the soup simmers, toast the cubed bread in a skillet with a drizzle of olive oil until golden brown and crispy.
- Serve and Enjoy: Ladle the hot soup into bowls and top with generous amounts of crispy croutons and freshly chopped parsley. Season with additional salt and pepper to taste, if desired.
Tips
- For a richer flavor, you can substitute vegetable broth for half of the chicken broth.
- If you don’t have heavy cream, you can use milk instead, but the soup will be slightly thinner.
- For a vegan option, use vegetable broth and skip the cream.
- Add a drizzle of good quality olive oil on top of each bowl before serving for an extra touch of flavor.
So, the next time you’re looking for a quick, flavorful, and comforting meal, give this Italian garlic soup with crispy croutons a try! You won’t be disappointed.
