This tasty 44-clove Garlic Blender Soup Recipe will definitely win your heart. The flavor is unforgettable. Your taste buds will ask for more than a bowl.
It’s not something to be afraid of as it doesn’t have an unpleasantly strong garlic flavor because of the number of cloves. Garlic harmonizes well with the herbs, spices, broth, butter, and other healthy ingredients in this recipe. Truth is, this soup is amazingly creamy!
Garlic has this mild spiciness, not like hot pepper spicy at all. It’s strong and pungent when raw but when roasted, it becomes sweet with a mild and nutty taste. The flavor of garlic could be difficult to say in words. It’s a flavor on its own. That’s why sometimes, they say, “garlicky taste.”
Garlic has also been lauded as nature’s antibiotic. It features antibacterial and anti-inflammatory properties. This soup is a must for those days when you’re not feeling well. Yet, its deliciousness and warmth is enough to make and have this soup just on any other day!
This healthy version doesn’t use flour and heavy cream. The creaminess comes from the healthy yogurt that’s incorporated here.
As the name speaks for itself, this 44-clove Garlic Blender Soup Recipe calls for a blender. If your blender features a heating capacity, it’ll save you a lot of time preparing, cooking, and of course, cleaning up, as you’ll only need this piece of equipment to whip this up. Otherwise, you can use a regular blender along with your chosen cookware.
If you’re curious or interested in blenders with heating capacity, this blender buying guide absolutely helps! Happy blending!
44-clove Garlic Blender Soup
Equipment
- blender
Ingredients
- 26 garlic cloves unpeeled
- 1 tablespoon extra virgin olive oil
- Pinch of salt and ground black pepper
- 1 tablespoon (⅛ stick) unsalted butter
- 2 ¼ cups sliced onions
- 1 ½ teaspoons chopped fresh thyme
- 18 garlic cloves peeled
- 3 ½ cups homemade, unsalted chicken broth
- 2 tablespoons low-fat yogurt beaten
- 4 lemon wedges
Instructions
Recommended: Using a blender with heating capacity
- Preheat the oven to 350°F.
- Place the 26 unpeeled garlic cloves in a small glass baking dish. Add olive oil and sprinkle with salt and pepper. Toss to coat.
- Cover the baking dish tightly with aluminum foil and bake until garlic is golden brown and tender, about 45 minutes. Cool it down to room temperature and squeeze the garlic in between your fingertips to release the cloves. Transfer to a small bowl and set aside.
- Add butter into the blender, press the “Cook” then “Medium” button. Once it’s melted, add onions and thyme and cook until the onions are translucent. Then, add the roasted garlic and peeled raw garlic cloves and cook for another 3 minutes.
- Add in chicken broth and simmer for about 20 minutes, pressing “pulse” at frequent intervals. Add in yogurt, pulse once or twice, and season with more salt and pepper to taste if necessary.
- Pour the soup into 4 separate bowls and squeeze juice of 1 lemon wedge into each one. Serve and enjoy!
Using a blender without heating capacity
- Preheat the oven to 350°F.
- Place the 26 unpeeled garlic cloves in a small glass baking dish. Add olive oil and sprinkle with salt and pepper. Toss to coat.
- Cover the baking dish tightly with aluminum foil and bake until garlic is golden brown and tender, about 45 minutes. Cool it down to room temperature and squeeze the garlic in between your fingertips to release the cloves. Transfer to a small bowl and set aside.
- Meanwhile, melt butter in a heavy, large saucepan over medium-high heat. Add onions and thyme and cook until the onions are translucent, about 6 minutes.
- Add the roasted garlic and 18 peeled raw garlic cloves and cook for 3 minutes. Add chicken broth, cover, and simmer until garlic is very tender, about 20 minutes. Cool it down to room temperature and purée the soup in a blender until smooth (see notes). Return soup to saucepan, add yogurt, and simmer. Season with more salt and pepper, if necessary.
- Ladle the soup into 4 separate bowls and squeeze juice of 1 lemon wedge into each one. Serve and enjoy!
Notes
- If you’re using a blender without heating capacity, make sure that it doesn’t get filled more than halfway because it can make the mixture climb up thereby causing the blender’s lid to pop off. Thus, you may need to either do the puréeing in batches or cool down the mixture to room temperature before filling the blender completely, puréeing the soup, and warming it up once more.
- Feel free to add more broth to thin out the soup. Contrastingly, simmer the soup more to thicken it up.
- For the vegan and/or vegetarian version, replace the chicken broth with vegetable broth and use coconut or almond yogurt.
Nutrition
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