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Creamy Garlic Soup

Photo: Randy Mayor; Styling: Lindsey Lower

Hands-on time 20 mins
Total time 1 hr, 20 mins

Serves 12 (serving size: about 3/4 cup soup and about 2 teaspoons topping)

This soup is surprisingly mellow; the garlic truly softens in flavor as it cooks.


  • 1 tablespoon unsalted butter
  • 4 cups garlic cloves
  • 2 cups vertically sliced sweet onion
  • 1 cup cubed peeled potato
  • 2 tablespoons fresh thyme leaves
  • 4 cups unsalted chicken stock
  • 2 cups water
  • 3/4 teaspoon kosher salt
  • 1 (2-inch) strip lemon rind
  • 1 (1-ounce) slice, cubed French bread, stale or oven-dried
  • 1/4 cup buttermilk
  • 1 1/2 tablespoons sherry
  • 1/3 cup toasted breadcrumbs
  • 2 tablespoons grated pecorino Romano
  • 1 tablespoon parsley
  • 2 teaspoons lemon rind

Nutrition Information

  • calories 105
  • fat 1.8 g
  • satfat 1.1 g
  • sodium 219 mg

How to Make It

  1. Melt butter in a Dutch oven over medium-low heat. Add garlic cloves, onion, potato, and thyme. Cover and cook 25 minutes, stirring occasionally.

  2. Add stock, water, salt, and 2-inch strip of lemon rind. Bring to a simmer; cover and cook at low 20 minutes or until very tender. Discard rind.

  3. Add bread. Stir with a wooden spoon, scraping bottom of pan.

  4. Pour half of soup in a blender. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Drape a clean towel over opening in lid (to avoid splatters). Blend until smooth; pour into a large bowl. Repeat with remaining soup. Return pureed soup to pan.

  5. Stir in buttermilk; heat over medium-high heat until very hot (do not boil). Stir in sherry. Top soup with a mixture of toasted breadcrumbs, grated pecorino Romano, parsley, and lemon rind.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit