We Tried the 60 Garlic Clove Soup TikTok is Loving Right Now
I know why you're here. You are the kind of home chef that adds garlic to dishes with reckless abandon. The more garlic, the merrier. In fact, garlic is the starting point for every dish that comes out of your kitchen. And you, my friend, are just the kind of brilliant mind that comes up with an absurdly delightful soup like this 60 Clove Creamy Garlic Soup.
Some might say that's too much, but others, like us, will say, "let's get cooking." After seeing this soup shared time and time again by the garlic-lovers of TikTok, I finally decided to give it a try as my first recipe of soup season. Let me start by saying that six heads of garlic caramelizing in the oven for an hour produces a scent no "autumn" Yankee Candle can compete with.
Typically, any roasted garlic that comes out of my oven will be smeared directly onto a toasty baguette slice with a sprinkle of salt, but this time it managed to make it into a real dish. I have to warn you, the process of squeezing out the oozing pockets of soft garlic can be equally satisfying and horrifying, but once the golden cloves are blended with sauteed onions, boiled potatoes and plenty of milk, the image will be far from your mind.
As far as fall soups go, this creamy garlic soup hits all the marks. It's warm, smooth, savory and oh-so comforting. Plus, the flavor is unlike any soup you've had before. The garlic isn't overly pungent, as you might think, but it adds a buttery and complex richness to the dish. Top it off with some homemade croutons to make this chef-worthy meal complete.
This soup is perfect for weathering cold and flu season, but might not be so perfect for those with digestive issues (sorry, friends) or really anyone going on a date. That being said, thank you, foodwithliz for wearing your love of garlic proudly and teaching others that, when cooking with cloves of roasted garlic, the limit does not exist.
How to make TikTok's 60-Clove Creamy Garlic Soup
Adapted from @foodwithliz
- 6 heads garlic
- Olive oil
- 1/2 onion, diced (yellow or white)
- 1 bundle of thyme
- 3 cups stock (chicken or vegetable)
- 1/2 cup shredded Parmesan cheese
- 1 yellow potato (such as Yukon gold)
- 2 cups milk of your choice (unsweetened if non-dairy)
- 1/4 cup dry white wine
- Parsley, for garnish
- Salt and pepper, to taste
- Preheat the oven to 400 degrees F. Trim the tops off the heads of garlic to expose the cloves and transfer to a large piece of foil. Drizzle the heads with olive oil and salt generously. Wrap in foil and roast in the oven for 45 minutes to an hour. Transfer to the fridge until cooled completely.
- Peel and dice the potato. Add to a pot of salted, boiling water; boil for 8-10 minutes, or until a fork can pierce easily. Drain.
- Sauté diced onions in an oiled skillet on medium heat until translucent, about 10-12 minutes.
- Squeeze the cooled cloves out of each head of garlic and add to a blender or food processor, then add the onion and potato and pulse until a consistent paste forms. Add one cup of milk and blend until smooth.
- Pour this mixture into a large pot and warm over medium-low heat on the stovetop. Stir in the remaining cup of milk and the broth. Drop in the bundle of thyme and white wine. Cook and stir until you can no longer smell the alcohol, but be careful not to let the soup reach a boil.
- Stir in the shredded Parmesan and add salt and pepper to taste. When ready to serve, remove the bundle of thyme and plate with a drizzle of olive oil, chopped parsley, and homemade croutons.