Total Time
Prep 5 mins
Cook 15 mins

A creamy foolproof version of an unusual soup. For garlic lovers -- Add as many garlic cloves as you dare! Garnish with chopped chives. From the website.

Ingredients Nutrition


  1. Saute garlic in margarine in medium saucepan until golden.
  2. Mix in flour.
  3. Add vegetable broth, stirring until boiling and thickened.
  4. Add milk and paprika.
  5. Gently simmer for about 5 minutes until garlic is cooked.


Most Helpful

This tastes really good but I think the original recipe had an error. I think instead of 3 teaspoons of butter and flour, it is supposed to be 3 tablespoons of each. Three teaspoons would be one tablespoon anyway, and would barely thicken this much liquid. I made it as the recipe stated at first anyway, but then had to thicken it with corn starch. I used chicken boullion and water instead of the broth, and 7 cloves of garlic. It could definitely handle more garlic in it. Very good once the thickening was adjusted.

poette December 26, 2007

Easy to make and the taste is wonderful, I LOVE GARLIC and I put in 40 cloves of garlic and it turned out just the way I like it. I did just slice the garlic and did not mince it and of course with that much garlic I used 3tablespoons of butter and 3 tablespoons of flour,and my cans of milk are 12 ounces and the broth cans were about 15 ounces, anyway it turned out GREAT.

andersongrant June 21, 2007

At first I thought it was a bit bland, but after I kept eating it, the flavor seemed to sneak up on me! This would probably be a nice comforting soup for a cold (garlic is good for a cold, right?) I used 6 cloves and would try more next time. Used chicken broth 1/2 cup heavy cream and the rest skim milk and added salt to my bowl and a few dried minced onions. I added 1/2 T cornstarch to the broth too. Edited to add that it isn't a thick creamy soup, like potato soup. It's more like a broth soup with some milk in it. Maybe adding potatoes would thicken it up?

WI Cheesehead March 08, 2007

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