This delicious and creamy Hungarian burnt garlic soup has nothing to do with burning garlic! Burnt garlic is garlic that is deeply roasted and brown but not yet black. Here is a recipe for black garlic that is aged for 2-3 weeks before serving! This soup is full of nutrients and is perfect for the winter cold season!
To make clear garlic soup skip the dairy and use more chicken stock. You can add roasted chicken and pasta to the soup to make it more filling!
I especially like this soup with grilled cheese and toasted gluten-free sourdough baguettes! It also goes great with traditional Turkish bread.
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Ingredients
- 3 heads of garlic
- 700 ml (3 cups) of chicken stock (vegetable stock, chicken broth, bone broth – all work great!)
- 1 yellow onion
- 200 ml (¾ cups) cream, half-n-half, or whole milk. The higher the fat in the dairy, the richer the flavor will be!
- 2 tbsp olive oil or butter for caramelizing the onion
- salt and pepper to taste
Substitutes
Cream - use coconut cream to make this dish dairy-free. You can alternatively use any other plant-based milk like almond or cashew.
Chicken stock - to make this recipe vegan, you can use vegetable stock instead.
Would rather watch a video?
Go here to watch how I make Hungarian roasted garlic soup!
Step-by-step instructions
Step 1
Preheat the oven to 350F/170C. Cut off the tops of the garlic heads and wrap them in foil.
No need to peel the cloves at this point!
Place the garlic heads on a baking sheet, drizzle them with some olive oil, and wrap the foil over the tops.
Roast the garlic in the oven for about 30 minutes.
Step 2
While garlic is roasting, peel the yellow onions and cut them finely.
Melt the butter in the bottom of a Dutch oven (or any other heave-bottomed pot). Use olive oil for a dairy-free version!
Add the onion to the pot and cook stirring occasionally for 20 minutes until the onions look caramelized (brown).
Step 3
Once the garlic is ready, let it cool for about 5 minutes. Then, squeeze the garlic into the pot with the onions (it will be very soft at this point).
Add the stock (chicken or vegetable) and bring to a boil. Let the soup simmer for 10 minutes to allow for the flavors to infuse the chicken stock.
Finally, blend the soup with an immersion blender. You can use a countertop bender or even a food processor for this step. If you do, make sure to work in batches and be careful not to splash the hot soup on your hands.
The last step is to add the heavy cream, half-n-half, or whole milk. Garnish with some herbs, croutons, and Parmesan cheese! You can add some fresh minced garlic to the finished dish to create a stronger flavor.
How to store and freeze
This soup can be stored in the refrigerator for up to 4 days and frozen for up to 2-3 months.
To freeze:
- Don't add dairy until defrosted and ready to serve;
- Let the soup cool completely;
- Scoop the soup into the freezer bags/containers to about ⅔ full;
- Squeeze out extra air and seal tightly;
- Label the bag with the date and lay flat on the freezer shelf.
To defrost:
Let the soup thaw overnight in the refrigerator. If you are using a glass container to freeze the soup, you can defrost it in the oven or in the microwave.
Expert tips
- Use homemade chicken stock to save time and money going to the store!
- If you want your soup to have a stronger garlic taste you can add some fresh minced garlic to the bowl before serving.
- To make this soup spicy add some chili paprika or cayenne pepper.
Frequently Asked Questions
First, you will need to peel each garlic clove, mince it, and then add it to the pot with onions. Add garlic when the onions start looking golden brown because garlic burns quickly. Garlic will have a stronger flavor if cooked in a pot with onions!
More hearty soup recipes for winter!
📖 Recipe
Burnt Hungarian Garlic Soup
Ingredients
- 3 garlic heads
- 1 onion
- 700 ml chicken stock can substitute for vegetable stock
- 200 ml heavy cream optional
- 2 tablespoon olive oil
- salt and pepper to taste
Instructions
- Preheat the oven to 350F/170C. Cut off the tops of the garlic heads and wrap them in foil.No need to peel the cloves at this point! Place the garlic heads on a baking sheet, drizzle them with some olive oil, and wrap the foil over the tops.Roast the garlic in the oven for about 30 minutes.3 garlic heads
- While garlic is roasting, peel and chop the onion. Add the olive oil to a Dutch oven (or any other heave-bottomed pot). Use olive oil for a dairy-free version!Add the onion to the pot and cook stirring occasionally for 20 minutes until the onions look caramelized (brown).1 onion, 2 tablespoon olive oil
- Once the garlic is ready, let it cool for about 5 minutes. Then, squeeze the garlic into the pot with the onions (it will be very soft at this point). Add the stock (chicken or vegetable) and bring to a boil. Let the soup simmer for 10 minutes to allow for the flavors to infuse the chicken stock.700 ml chicken stock
- Finally, blend the soup with an immersion blender. You can use a countertop bender or even a food processor for this step. If you do, make sure to work in batches and be careful not to splash the hot soup on your hands. The last step is to add the heavy cream, half-n-half, or whole milk. Garnish with some herbs, croutons, and Parmesan cheese! You can add some fresh minced garlic to the finished dish to create a stronger flavor.200 ml heavy cream, salt and pepper
Notes
- Don't add dairy until defrosted and ready to serve;
- Let the soup cool completely;
- Scoop the soup into the freezer bags/containers to about ⅔ full;
- Squeeze out extra air and seal tightly;
- Label the bag with the date and lay flat on the freezer shelf.
Nutrition
Hydia says
Wow! This looks yummy and easy enough to make! I’ll give it a try! Thanks for sharing!
Natashashome says
You are welcome!
Ivana says
Love how simple this recipe is! Thanks for sharing 🙂
Natashashome says
You are so welcome!
Natasha says
I absolutely love everything garlic flavored. This recipe is so simple yet very promising! Can't wait to try it.