Artz Rib House Garlic Soup
Submitted by Gayla
Copycat Artz Rib House garlic soup loaded with two whole heads of garlic, paprika, cayenne, and thyme in a rich chicken broth. Bold, warming, and ready in 40 minutes.
YIELD
3 servingsPREP
15 minCOOK
25 minREADY
40 minIf you’ve ever eaten at Artz Rib House and wondered how they make that garlic soup, wonder no more.
Two entire heads of garlic get peeled, crushed, and sauteed in butter until barely golden. That garlic gets blended with some of the broth into a silky puree, then stirred back into a pot loaded with paprika, cayenne, white pepper, and thyme.
The result is soup that’s deeply savory, gently spicy, and unapologetically garlicky. Lemon juice and fresh parsley at the end keep it from feeling heavy.
Float some croutons and a lemon slice on top and serve it steaming.
Pro Tips
- Don’t brown the garlic too much. Barely golden is the sweet spot. Burnt garlic turns bitter fast
- Blending the garlic with broth creates a smooth, creamy base without any cream
- The cayenne is subtle at ⅛ teaspoon but you’ll feel the warmth. Adjust to taste
- This soup is even better the next day once the garlic mellows overnight
Ingredients
Directions
Melt butter over medium heat in 3 quart saucepan.
Add garlic and sauté until barely browned, about 3 minutes.
Remove with slotted spoon and set aside.
Add onion to pan and sauté` until tender, about 3 minutes.
Add flour, paprika, cayenne, white pepper and thyme and cook stirring constantly, 3 minutes.
Add chicken broth and bring to boil over medium-high heat stirring often.
Reduce heat to low.
Remove ½ cup broth from pan and process in blender with reserved garlic until smooth, 2 to 3 seconds.
Return to pan.
Add lemon juice and parsley and stir well.
Simmer 10 minutes.
Serve with croutons and sliced lemon.
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