Aromatic white wine and garlic soup made with roasted garlic, herbs, and a silky broth. This elegant and comforting soup is perfect as a Valentine’s Day starter or refined dinner appetizer.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 30 minsTotal Time 45 mins 2 tbsp olive oil
1 whole garlic bulb, cloves peeled and lightly crushed
1 small onion or shallot, finely chopped
3 cups vegetable or chicken stock
1 cup dry white wine
1 bay leaf
1 sprig fresh thyme
Salt, to taste
Freshly ground white or black pepper
1 tsp lemon juice
Optional Garnish
Toasted bread or croutons
Grated Parmesan
Fresh parsley or chives
Drizzle of olive oil
Gently Cook the Garlic
1 Heat olive oil in a saucepan over low to medium heat .
Add garlic cloves and cook gently for 5–7 minutes , stirring often, until soft and lightly golden. Do not brown.
Build the Soup Base
2 Add chopped onion or shallot and sauté for 3–4 minutes until translucent.
Pour in white wine and simmer for 5–7 minutes to reduce slightly and cook off alcohol.
Simmer
3 Add stock, bay leaf, and thyme. Bring to a gentle simmer and cook for 15 minutes .
Remove bay leaf and thyme sprig.
Blend & Season
4 Blend the soup until smooth or leave slightly rustic, depending on preference.
Season with salt, pepper, and lemon juice.
Serve
5 Ladle into warm bowls. Garnish with croutons, herbs, and Parmesan if desired.
Serve immediately.
Pairing Suggestions
6 Wine
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Cocktails
Sides
Gruyère toast
Parmesan crisps
Simple green salad
Tips & Notes
7
Use gentle heat to avoid bitter garlic
Always choose a dry white wine
Lemon juice adds balance — use sparingly
Parmesan adds richness but is optional
Perfect Valentine’s starter before seafood, poultry, or vegetarian mains
Ingredients 2 tbsp olive oil
1 whole garlic bulb, cloves peeled and lightly crushed
1 small onion or shallot, finely chopped
3 cups vegetable or chicken stock
1 cup dry white wine
1 bay leaf
1 sprig fresh thyme
Salt, to taste
Freshly ground white or black pepper
1 tsp lemon juice
Optional Garnish
Toasted bread or croutons
Grated Parmesan
Fresh parsley or chives
Drizzle of olive oil
Directions Gently Cook the Garlic
1 Heat olive oil in a saucepan over low to medium heat .
Add garlic cloves and cook gently for 5–7 minutes , stirring often, until soft and lightly golden. Do not brown.
Build the Soup Base
2 Add chopped onion or shallot and sauté for 3–4 minutes until translucent.
Pour in white wine and simmer for 5–7 minutes to reduce slightly and cook off alcohol.
Simmer
3 Add stock, bay leaf, and thyme. Bring to a gentle simmer and cook for 15 minutes .
Remove bay leaf and thyme sprig.
Blend & Season
4 Blend the soup until smooth or leave slightly rustic, depending on preference.
Season with salt, pepper, and lemon juice.
Serve
5 Ladle into warm bowls. Garnish with croutons, herbs, and Parmesan if desired.
Serve immediately.
Pairing Suggestions
6 Wine
Sauvignon Blanc
Pinot Grigio
Dry Riesling
Cocktails
Sides
Gruyère toast
Parmesan crisps
Simple green salad
Tips & Notes
7
Use gentle heat to avoid bitter garlic
Always choose a dry white wine
Lemon juice adds balance — use sparingly
Parmesan adds richness but is optional
Perfect Valentine’s starter before seafood, poultry, or vegetarian mains
