Garlic Soup Calories

Garlic and stock are the usual base for garlic soup. Recipes may also include onion, potato, flour, milk, or cream, with herbs such as thyme or parsley; the exact ingredients vary by regional tradition and the texture you want.

No, garlic soup is not always the same as Spanish sopa de ajo. Sopa de ajo is a specific Spanish preparation commonly made with garlic, paprika, bread, and stock, often finished with egg; other garlic soups can use quite different ingredients.

Yes, roasting garlic gives garlic soup a sweeter, milder flavor than using raw or briefly cooked garlic. Roast the cloves until soft, then squeeze them out of their skins and blend them into the soup.

Garlic soup goes well with crusty bread, croutons, or a simple green salad. Toasted bread is especially useful for soaking up a thinner soup; add it just before serving so it does not turn soggy.

Garlic soup keeps for a few days in a covered container in the refrigerator. Chill and refrigerate leftovers promptly, then reheat them thoroughly; if the soup thickens, stir in a little stock or water.

Yes, garlic soup can usually be frozen, especially if it is made without dairy. Soups containing milk or cream may separate after thawing, so stir well while reheating; adding fresh dairy afterward can improve the texture.

Garlic soup does not cure a cold. A warm, liquid soup may feel soothing and help you take in fluids, but garlic has not been shown to treat the infection.

Yes, garlic soup can be thickened without cream by blending in cooked potato or some of the softened garlic. A small flour-and-fat roux is another option; add stock gradually to keep the soup smooth.

Yes, most people can include garlic soup regularly as part of a varied diet. Large amounts of garlic may cause heartburn or stomach upset in some people, and a heavily salted soup can add more sodium than intended.