Garlic bread soup – it’s the future. We’ve tasted it.
This soup came about when we were thinking to ourselves about things we liked. Soup is obviously one of them, as you can no doubt tell from our blog. Garlic bread is also pretty high on the list. But can you combine the two?
It turns out you can, and this is the recipe for it.
When we started thinking about this, we tried to focus on the flavours that go into garlic bread. You’ve got garlic, and you’ve got bread – that’s in the name. But we also started to think about something we’ve posted as a recipe before: French onion soup.
It seemed like this would be a good base for the soup, especially if we added more garlic to the recipe and really amped that flavour up. But that wasn’t enough – what about the bread part? And there can always be more garlic…
Enter our dough ball/gnocchi mash-up. Literally. We wanted to create something that would easily float on the soup, would contain more garlic flavour, and would have that doughy consistency.
At the same time, we also wanted it to be fairly easy to make. Baking bread has always seemed like a chore to me (in fact, we’ll be trying to do some bread soon to see if I can get over that), so we went for another one of our previous recipes for inspiration – our simple gnocchi.
Combine the two together, and what have you got? Floating gnocchi balls filled with garlic butter – the perfect topping to really bring the flavours together. They’re fun to eat, too, with garlic bursting out in every bite. The butter melts inside the gnocchi as it cooks and if you bite into them just right, you can actually see a little pool of garlic in each one.
This is a great little recipe for surprising your friends, though be careful about making too much gnocchi – they can end up being a little heavy if you eat a lot of them because the size is larger than normal gnocchi in this version.
So now you’ve heard all about our idea, let’s get right to it. Here’s our video in which we show you how to make garlic bread soup! Scroll down to find the recipe below.
Soup that creates the essence of garlic bread!
- 500 g red or yellow onions we used a mix
- 1/2 tsp caster sugar
- 1 litre vegetable stock
- 1 tbsp plain flour
- 120 ml white wine
- 500 g Frozen mashed potato defrosted in microwave
- 200 g Plain flour
- 40 g garlic butter solid
- 1 tbsp mixed chives and Italian seasoning
Thinly slice the onions.
Put the onion and sugar into a pan with some oil and cook for around 45 minutes. The onion should be very soft and sweet, and if using yellow onions, golden brown. It may seem like a long time but it's worth it!
Meanwhile, add the flour for the garlic balls and mixed herbs to the potato and fold in until well mixed as a dough.
On a floured surface, roll out the dough to about 1 inch thick.
Add the soup flour to the onions and stir for a few minutes.
Add the boiling stock and the wine and bring to a boil.
Simmer gently for around 45 minutes again, stirring occasionally.
Cut the rolled-out potato mixture into squares, each large enough to hold a small piece of garlic butter.
Place each piece of garlic butter into the centre of a square, then press the dough around it and roll it in your hands quickly until the butter is completely sealed off.
Add the gnocchi to a pan of salted, boiling water. This will only take a few minutes so time it against your soup being ready - you don't want the garlic balls sitting out and getting cold while the soup finishes.
When they rise to the surface, remove them from the pan with a slotted spoon to drain out any water.
Put the soup into bowls and top it off with the garlic balls.