Soothing Garlic Soup Recipe

Garlic soup recipe - soothing and immune boosting

Garlic is a wonderful herb and culinary ingredient that has been used for thousands of years for its flavor and health benefits. I use it in my kitchen often in Italian dishes and take it raw to ward off illness.

According to Mountain Rose Herbs:

Garlic has been used medicinally, and as a culinary ingredient, for over 5000 years. World folklore is littered with references to its ability to protect us, such as in ancient Greece, where mid-wives hung cloves of garlic on the windows to ward off evil spirits during childbirth. Ancient Koreans ate pickled garlic before passing through the mountains to keep tigers away as it was believed that they hated the smell. The Egyptians used to swear on cloves of garlic in the same way we swear on the Bible today as an act of indicating an honest testimony. It was so highly valued that 15 pounds of garlic could purchase a healthy male slave. The Greeks also used it extensively: These health promoting benefits may be experienced by using garlic as both a food ingredient and a dietary supplement. Garlic is odiferous, tasty, and medicinal. The first medical textbook known to have discussed the use of garlic in medicine was the Collection of Commentaries on the Classic of the Materia Medica (Ben Cao Zhing Zhi Ju), written over 1,500 years ago.

Garlic was used by the ancient Greeks and Romans for its health supporting benefits. As early as the 1800s there was scientific evidence that bacteria died when they came in contact with garlic and recent research shows that garlic can strengthen the immune system and kill illness causing viruses and bacteria.

Garlic Soup?

Garlic soup is a traditional recipe found in several different cultures (Spanish, French, Polish and Mexican) that was traditionally thought to ward off illness.

I found a recipe in an old French cookbook and wanted to recreate this favorite, especially during cold and flu season. What surprised me most is the delicious and savory flavor of this soup. I expected an overpowering garlic taste, but the added step of roasting the garlic creates a rich and almost slightly sweet flavor.

Garlic soup recipe - soothing and immune boosting

17 votes


Soothing Garlic Soup




Yield 6 +


  • 4-5 heads of garlic (45-50 cloves)
  • 1/4 cup high quality olive oil
  • 2 onions
  • 4 tablespoons butter
  • 1 quart of chicken broth
  • 2 cups of coconut milk or other milk of choice
  • 1 teaspoon dried thyme leaf or 2 teaspoons of fresh
  • 1 teaspoon dried oregano leaf
  • 1 teaspoon dried basil leaf
  • 1/2 teaspoon salt
  • 1/2 teaspoons black pepper
  • 2 tablespoons fresh minced parsley leaf (optional)
  • 1/4 cup chopped fresh chives (optional)
  • 1 fresh lemon (for garnish)


  1. Preheat the oven to 350 degrees.
  2. Cut the heads of garlic in half across the cloves but do not peel them.
  3. Pour the olive oil into an oven safe dish and place the garlic head halves cut side down on the dish.Cover with an oven safe lid or foil.
  4. Roast for 45 minutes to 1 hour or until garlic cloves are fragrant and starting to brown. To remove the garlic cloves, carefully pick up the shell of the garlic heads. The cloves should slightly stick to the pan, making peeling easy.
  5. While garlic is roasting, melt butter in a large pot and add sliced onions. Saute over medium heat, stirring constantly until onions are translucent and golden. Add thyme, oregano, basil, salt and pepper and saute for 2 minutes.
  6. When garlic is done roasting, add peeled cloves to the onion mixture in the pot.
  7. Add chicken broth and bring to a simmer.
  8. Simmer for 15 minutes.
  9. Reduce heat to low and add coconut milk or other milk.
  10. Using a stainless steel immersion blender, carefully blend the soup until smooth.
  11. Serve warm.
  12. Garnish with fresh parsley and chives and squeeze a lemon wedge over each bowl.

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What is your favorite soup?

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Reader Comments

  1. Your garlic soup sounds warming and wonderful! I’m looking forward to trying it out! — In answer to your question about our favorite soups? I have several ‘favorite soups’, but the one I’ve most recently ‘developed’ is what I eat when my family is having spaghetti and I need to have a low carb meal. I simply add 1 part beef broth to 2 parts meaty spaghetti sauce along with 2 parts fresh-chopped spinach – heat it through and top it with a bit of parm. Yum! Since I developed that, I find myself reaching for broth often when I need a low carb meal. I simply take my family’s dinner and slip it into the soup. More often than not, that works fine. If it doesn’t, I can usually put the supper on top of a big salad instead.

  2. I love the idea of garlic soup. My husband and I are planning on going vegetarian again. We had stopped because people are very mean about it and we just couldn’t argue with them anymore. But, it’s for us not anyone else. So, anyway, I’m sure a good vegetable stock should work in place of the chicken broth. I’m definitely going to try this!
    And, my favorite soup is an invention of my own. With cabbage and any other veggies we have in the fridge. It’s my “use it before it goes bad” soup. 😉 And I add a wonderfully spicy Chile paste to it for a punch. And, the heat totally opens you up if you have a stuffy nose. It’s awesome.

    • Don’t let people get you down. Do yourself a favor and just don’t share your eating habitsome and if it comes up, just say it’s a choice I’ve made and leave it at that. You don’t owe anyone an explanation.

  3. I’m making this right now – my 3.5 year-old son is under the weather and this is just the ticket. Thank you for all that you share, Katie.

  4. Wonderful! I’ve been wanting to make something with lots of garlic before it all goes off. Saw a recipe for garlic soup somewhere else but it just had too much junk in it. Definitely going to try this one out! Thanks!

  5. I’ve heard such terrible things about Olive Oil lately. Where do you get yours?

    • I get mine from Costco. Google it, there are lots of recommendations for good olive oils!

  6. Your soup sounds terrific on this cold, 12 degree day. Thank you for sharing it.

  7. This sounds delicious!

  8. Is the coconut milk canned? I’m assuming you don’t use coconut milk from a carton, but just wanted to check. Thanks!

  9. Sounds delicious, I’m definitely going to try it. I’ve recently gotten into making a lot of different soups because if I make a large batch it’s a great meal to warm up when I get home from work. Sometimes, I’ll even warm up some soup in the morning, blend it to make it smooth and have it for a delicious warm breakfast on the go – in my coffee travel mug. 🙂 My favorite recently has been a version of French Onion soup, but I add lots of mushroom and leave out the flour to thicken as well as the cheese on top (due to dairy digestion issues). Coconut oil (or ghee), onions, mushrooms, garlic, thyme, bay leaf, salt, pepper and beef bone broth – super simple to make.

    I was craving potato soup a few weeks ago, so I dug out that recipe and replaced the potatoes with cauliflower (I smashed half of it to thicken and substituted canned coconut milk in place of the regular milk and cheese) – it came out so super yummy. Next time I think I’ll add mushroom to it as well. Coconut oil (or ghee) onions, garlic, cauliflower, canned coconut milk, chicken bone broth (and extra water if needed to cover the cauliflower), salt, pepper, dash or two of nutmeg. So delicious and great replacement for potatoes! Sprinkling bacon crumbles on top makes it extra yummy.

  10. My favorite soup recipe is your healthy chicken vegetable soup! The best!
    As I have been struggling with everything from conjunctivitis, head aches, congestion, coughing and sneezing for 11 days now (got off protocol during travel) I will be making this garlic soup tonight! Btw, keep plain honey on me for surprise coughing fits. Thanks so much for the suggestion! Works like a charm!

  11. I just made this soup and it is delicious! My 16 month old is also enjoying it! Definitely a recipe to make again. Thanks for sharing!

  12. This soup is AWESOME!! My husband loved it (his only critique: more garlic!), my baby loved it, and I loved it! It makes a solid 2 meals for my little family, so we ate half fresh and reheated the other half later. It tastes just as good reheated. I had a little trouble with the garlic peeling out of the tops of the sliced bulbs, but it all worked out (and is something that will surely improve with practice), and I used a regular blender instead of an immersion blender. Very easy to make in my tiny tiny kitchen. I’d love to try a variation with mushrooms for a healthy, immune supporting cream of mushroom soup 🙂 Thank you, Katie!

    • Update: I know that this is not exactly “paleo” but in my second batch, I added a couple of little fingerling potatoes to the onions (along with a little more butter). It beefed up the texture a bit and made it even more creamy and rich. Very nice!

  13. Oh. My. GOODNESS!!! this soup recipe is to DIE for! I love roasting garlic for hummus and dips/spreads, and i cook with it often, but i would have never thought to use it as the star ingredient like this. So warming and savory yet sweet, and then that little squirt of lemon juice at the end is simply perfect. If anyone is on the fence about this one, don’t be, it’s magical!

  14. Can’t wait to try this! One of my New Year’s resolutions was do make a different garlic soup every month and this will be March’s soup!

  15. Why did you olive oil used in the recipe? I thought it should not be heated? Wouldn’t coconut or ghee be a better choice?

  16. I made this when you first posted it, because my daughter was very sick. My husband loved it so much he proclaimed it the best soup he’s ever had (he can be a bit dramatic =D), I did use Avocado Oil and Ghee instead.

    The really magical bit was when we had a some leftover a couple days later and I spatchcocked a chicken and poured the remaining soup all over the skin. I continued to baste the chicken with the drippings until it was done. It was delicious! Thanks for such an outstanding recipe.

    My favorite soup is a chicken and rice creation that I top with kimchi. I ate it during my last pregnancy to help settle my stomach, and yes, I was craving kimchi.

  17. I made this for dinner tonight and loved it. It’s so savory and delicious. It’s funny, I used to detest garlic. I knew it had so many wonderful healing qualities, though, so I decided to start working it into my food a little bit at a time about two months ago. Now I can’t get enough. I never would have believed anyone who told me I would be enjoying a soup with 4 heads of garlic in it! Thanks so much for the recipe.

  18. Made this today, as I’ve been battling a cold – absolutely wonderful! This soup has a yummy flavour, and is simple to make. My son loved it too…:-)

  19. I made this tonight, and it is amazing! Reminds me of a creamy onion soup that I love from a local Irish pub. Soooo keeping this in my soup rotation!

  20. Hi! Just made this. Didn’t read through the comments about using coconut milk from a can and not a carton (which is what I had on hand), so I wonder if it would help the flavor a bit. This was very savory and delish, but also the garlic was overwhelming. Would this be freezable? It would be nice to have this always on hand when a cold strikes! Thanks!

    • oh gosh i used it from a carton? i wonder if that was why it didnt come out so creamy? i didnt know…so next time ill try the canned one instead…still it was yum

  21. so yummy! and easy too….this is one of the only soups i can eat since im tryna repair my teeth and cant have any potatoes or starch… soon as my teeth can get strong and healthy again ill put some potatoes in it….

  22. is the chicken broth necessary……??
    or can something else be used in place of it coz im a pure veggei..
    bt i need this receipe for my cookery board practiclas…..

    • You could substitute veggie broth, although the chicken, especially if it is homemade, will have additional benefits. It will still taste amazing, though, and have all that awesome garlic 🙂

  23. This soup sounds amazing! But…one question: do you peel all those garlic cloves one by one?! Do you have a trick to make it go faster/easier?

    • If you cut the bulb like I suggest, then when you grasp the end of the bulb and pull, the roasted tips of the garlic should stick to the pan, making peeling really easy!

  24. Just made this tonight. It is a keeper! I used one onion and three leeks, and then used grass cow’s milk instead of coconut. Otherwise, followed the recipe and the whole family enjoyed it. This was a great use of my first batch of chicken bone broth. Nourishing things afoot here! 🙂

  25. I am a single person. I would like to make the soup, yet the quantities way too much from me unless it can be refrigerated for a period of time. This anyone know how long you can be kept in the refrigerator? I don’t think it can be frozen.

    • Of course it can be frozen, why not?? I freeze almost everything because I like to make big batches!!

  26. I am super glad I came across this recipe! I did some altering: I didn’t use broth (added spices to water instead), added a jalapeno to the sauteed onion and also added lentils and taro for some extra protein and bulk. But, the amount of garlic was spot on and SO good! Thank you!

  27. So I made this soup today and used my homemade bone broth as the base of the soup for added nutrition, fresh organic vidallia onions,and Native Forest unsweetened Organic Coconut milk. Just hummy(healthy and yummy).

  28. Just made this last nite and ate some for the first time and it is absolutely delicious!! I am fighting bronchitis and am leaving for vacation in 2 days so this was just the nourishment I needed. Thanks!

  29. I tried this recipe when I had cold and it’s awesome… The flavour is so good and the blend of the ingredients is too tasty. Thank you so much! My cold started to come down after having this soup.

  30. Thank you soon much!! This soup is wonderful!

    I made half of this portion, for my boyfriend who is sick. I used 1 can of Aroy-D Coconut Milk from Thailand, instead of 1 cup.. and it turned out awesome! The garlic does not taste strong at all!

    Thanks again for this recipe!

  31. Just finished making this! I used Silk coconut milk and I think it sweetened it up a bit more than it should’ve. Any idea how to cut the sweetness? I was thinking about just making a half batch without the milk and adding it to my first batch.

  32. I like this one alot, Its amazeballs! All the other recipes call for regular milk, Im lactose, so its nice to see I can use a substitute, it actually works! YUM YUM YUM

  33. So good! Woke up feeling terrible this soup may not be the cure but it sure helps. Thank you.