Creamy Garlic Soup

Thermomix recipe: Creamy Garlic Soup. Ready in 40 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 150 g onion, peeled and quartered
• 15-20 cloves garlic, peeled (about 80-100 g)
• 20 g olive oil
• 400 g potatoes, peeled and diced (approx. 2 cm cubes)
• 800 g vegetable stock
• 1 tsp dried thyme
• 1 bay leaf
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (or to taste)
• 100 g cooking cream (single cream or plant-based alternative)
• Fresh parsley, chopped, for garnish (optional)
• Croutons, for serving (optional)

Instructions

1. Place onion and garlic cloves into the Thermomix bowl. Chop 5 sec / Speed 5. Scrape down the sides of the bowl.
2. Add olive oil to the bowl. Sauté 5 min / 120°C / Speed 1. Remove the measuring cup and place the simmering basket on the lid to prevent splatter and allow for some evaporation.
3. Add diced potatoes, vegetable stock, dried thyme, bay leaf, salt, and pepper to the bowl. Cook 20 min / 95°C / Speed 2 (Reverse).
4. Pause, scrape down the sides and bottom of the bowl with the spatula. Check the consistency of the potatoes; they should be very tender. Adjust liquid if needed, adding a splash more stock if too thick.
5. Remove the bay leaf. Blend the soup by gradually increasing the speed: start at Speed 5 for 10 seconds, then increase to Speed 8 for 30-40 seconds, until completely smooth.
6. Add the cooking cream to the soup. Heat 2 min / 90°C / Speed 1 (Reverse).
7. To settle and prevent sticking, cook for a final 1 min / 90°C / Speed 1 (Reverse).
8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley and croutons, if desired.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.