Garlic lovers rejoice! This garlic soup is creamy and rich yet not too heavy, with two whole heads of garlic and just a splash of milk. An Aleppo pepper-infused drizzle with crispy fried garlic adds the perfect sweet, spicy, and crunchy finishing touch.

A close up of garlic soup topped with fried garlic and aleppo oil in a bowl on a plate with a spoon. Next to this is a small bowl of the fried garlic and aleppo oil

This one-pan garlic soup is simple enough for those low-energy days and ready to eat in just an hour. It’s creamy and comforting without any cream or gluten. You can even make it vegan by simply swapping out the milk for your favorite plant-based option.

I use a full cup of garlic cloves from about 2 heads. It may sound overwhelmingly intense, but after caramelizing and simmering, the garlic mellows into a deep, nutty flavor. A tip: those pre-peeled tubs will come in handy here!

Make a big batch and freeze for winter cold season, or let it simmer while you make Mozzarella and Feta Pita Grilled Cheese Sandwiches for a cozy night in!

Table of Contents

What is in Garlic Soup?
How to Make Garlic Soup
Ways to Mix it Up
What to Serve with Garlic Soup
More Delicious Winter Soup Recipes
Garlic Soup Recipe

Ingredients for garlic soup including garlic, olive oil, aleppo pepper, onion, potatoes, stock, thyme, salt, and milk.

What is in Garlic Soup?

You just need a short list of pantry staples to make this easy garlic soup. Repetitive tasks can be meditative, but peeling lots of garlic might not be. You can find peeled garlic in the refrigerated area of the produce section. Here’s what you’ll need:

Extra virgin olive oil: I like a mild and buttery olive oil for this soup, like our California Arbequina.
Garlic: This soup is loaded with flavorful garlic that mellows and sweetens as it caramelizes. This may be an occasion to save time and buy peeled garlic.
Onion: Onions and garlic are both part of the allium family and share many flavor compounds, but onions are milder. Caramelizing an onion along with the garlic builds the sweet and nutty flavor of alliums but with less pungency.
Yukon gold potatoes: Yukon gold potatoes are smooth and buttery, helping to thicken the soup and add creaminess without cream. You can also use russet potatoes in a pinch.
Stock: Use homemade or good quality reduced-sodium vegetable stock or chicken stock.
Fresh thyme: Thyme has a pleasant and complex, herbaceous flavor that infuses into the stock. You could substitute it with a bay leaf if you don’t have any fresh herbs around, or a bouquet garni (herb bundle tied with kitchen twine) if you have a bunch to use up.
Salt: Adjust the salt to taste based on the stock you use, different brands and homemade stock differ substantially in salt content.
Milk: I like to thin the soup with whole milk to enhance the creaminess of the soup, but you can use your preferred milk or plant milk.
Aleppo Pepper: This mildly spicy red pepper is sweet and flavorful, with notes of tangy fruit. If you want more heat, you can add regular red pepper flakes as well.
- READ MORE: What Is Aleppo Pepper and How to Use It
- TRY IT: Find Aleppo pepper at specialty grocery stores, Middle Eastern markets, or our online shop.

Garlic soup topped with fried garlic and aleppo oil in a bowl. Next to this is a spoon, the pot of the soup, a kitchen towel, pieces of sliced bread and a small bowl of the fried garlic and aleppo oil.

How to Make Garlic Soup

All you need is a soup pot or Dutch oven and about an hour of mostly passive cooking. I like to make a garnish of fried garlic and Aleppo pepper oil to drizzle over the soup for some gentle heat. Here’s how to make garlic soup:

Get ready: You’ll need 1 cup of whole, peeled garlic cloves plus 6 additional garlic cloves. Slice the 6 cloves and thinly slice 1 yellow onion. Peel and dice 1 pound of Yukon gold potatoes.
Make the Fried Garlic and Aleppo Pepper Oil. In a small frying pan over medium heat, add 1/4 cup extra virgin olive oil and the sliced garlic cloves. Swirl until the garlic is golden, 3 to 5 minutes. Remove from the heat and stir in 1 teaspoon Aleppo pepper. Pour into a heat-proof bowl and set aside.
Make the caramelized base. Heat 2 tablespoons extra virgin olive oil in a Dutch oven or large saucepan over medium-low heat. Add the sliced onion and whole garlic cloves. Cook, stirring occasionally, until the onion and garlic are golden and caramelized, about 20 minutes.
Simmer the soup: Add the potatoes, 4 cups chicken or vegetable stock, 3 sprigs of thyme, and a good pinch of salt. Increase the heat to high and bring to a boil. Then, reduce the heat back to medium-low to maintain a simmer and cook until the potatoes are tender, about 20 minutes.
Finish the soup: Remove the thyme, then use an immersion blender to blend until creamy. Or, transfer to a blender, working in batches with the steam cap off, but cover with a towel, blend then return to the pan. Stir in 1 cup milk, adding more to your preferred consistency. Taste and adjust the seasoning.
Serve: Ladle the soup into bowls. Garnish with the fried garlic and Aleppo pepper oil and fresh thyme leaves.

Ways to Mix it Up

This simple garlic soup is a great base for adding your own flavors. You can stir in a handful of greens to wilt in the hot soup, add complexity with spices, or add a crunchy topping. Here are some of my favorite variations on this garlic soup:

Add greens: Fresh greens like spinach, Swiss chard, kale, or collard greens are a great way to add a healthy boost. Tender baby greens will only need 1 to 3 minutes to wilt. Heartier greens will take 5 to 10 minutes. Add them before or after pureeing the soup depending upon the color and texture you want to achieve.
Add spice: Add smoky fruitiness with smoked paprika, floral complexity with saffron, or heat with red pepper flakes, cayenne, hot paprika, or a couple tablespoons of harissa paste. Harissa and dried spices, like paprika, should be added during the last minute of caramelizing the onions and garlic. If using saffron, add a pinch along with the stock.
Add tang: Add creamy and tangy kefir or plain yogurt instead of milk.
Make it vegan: Use your favorite plant-based milk, such as almond, cashew, oat, or soy.
Switch up the garnish: Instead of (or in addition to) the fried garlic and Aleppo pepper oil, try another garnish for extra crunch and flavor. Add sautéed mushrooms, a sprinkling of parmesan cheese, prosciutto, pancetta, Crispy Chickpeas, or the garlic and parmesan croutons from this Caesar Salad Recipe.

An overhead photo of garlic soup topped with fried garlic and aleppo oil in a large pot.

What to Serve with Garlic Soup

I love prepping soup in the evening and letting the flavors meld in my fridge overnight. The next day, I serve the leftovers with a salad or sandwich. There’s nothing more comforting than dipping a Grilled Cheese in a bowl of creamy soup. Sometimes, I keep it light and just enjoy it with a slice of crusty olive bread.

For a salad, you can’t beat a classic Caesar Salad, and you should definitely use the croutons on both the salad and the soup. You could also try a winter salad like one of these crisp and colorful Endive or Radicchio salads, or this lemony Fennel Salad.

For a more substantial meal, serve garlic soup as an appetizer to a protein like crispy Chicken Cutlets or easy Broiled Salmon. For a cozy vegetarian option, try stuffed portobello mushrooms.