44-clove Garlic Blender Soup
Garlic is home to many nutritional and medicinal benefits. It’s a potent anti-inflammatory and it’s good for the heart. It also supports weight loss as it improves cholesterol levels. Best of all, it’s low in calories. This recipe is a great way to incorporate garlic into your diet while enjoying an irresistibly rich and savory soup.
Servings 4 servings
Calories 187kcal
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
Calories: 187kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 79mg | Potassium: 490mg | Fiber: 3g | Sugar: 6g | Vitamin A: 123IU | Vitamin C: 28mg | Calcium: 115mg | Iron: 1mg