Garlic Soup(Veg Times)

Two whole bulbs of garlic. Not cloves, bulbs. That’s what gives this vegan soup its name and its punch. Simmered with potatoes, carrots, celery, and onion until everything is soft, then pureed into a smooth, creamy bowl that tastes far richer than its ingredient list suggests.

The potatoes are the secret to that creamy texture. When pureed, their starch disperses into the broth and creates a naturally thick, silky body that mimics cream-based soups without a drop of dairy. Four potatoes is enough to give the soup real heft.

Cooking the garlic for 20 to 30 minutes mellows its raw bite completely. What starts as sharp and pungent transforms into something sweet, nutty, and deeply savory. The thyme adds an herbal backbone, and a dash of cayenne provides just enough warmth to wake up the palate without turning this into a spicy soup.

Kitchen Tips

• Peel all the garlic cloves before adding. It’s tedious, but unpeeled cloves won’t puree smoothly and can leave papery bits in the soup.
• Puree until completely smooth. An immersion blender works well, or blend in batches in a countertop blender (careful with hot liquids, vent the lid).
• Taste and adjust salt after pureeing. Garlic soups often need more salt than you’d expect to bring out the garlic flavor fully.

Variations

• Roasted garlic version: Roast the garlic bulbs first for an even deeper, more caramelized garlic flavor.
• Cream finish: Stir in a splash of coconut cream or heavy cream after pureeing for a richer soup.