"This is a great tasting soup recipe shown to me by my Auntie Ethel Sabourin. It's a vegetable soup, but you add the garlic at the end to give it a strong garlicky flavor." — Rachel Thompson
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1/4 medium head
2 (14.5 ounce) cans
peeled and diced tomatoes
3 1/2 cups
ground black pepper
This was a bit bland for us. I added a bay leaf, an onion, frozen cut okra, and some browned hamburger meat, but beef broth instead of chicken broth might have helped.
Great recipe. I used vegetable broth in place of chicken, brown rice in place of the pasta and added a squirt or two of Bragg's at the end with the garlic. I'll make this again and again with various additions. Oh, I also completely left out the water and opted for an extra cup of broth.
This turned out really good, but as usual, I had to change a few things! I didn't have any cabbage, so that was out, but instead I added an onion and some mushrooms. I also did not have any fresh garlic, so I added almost a teaspoon of garlic powder, and it was fine. I used 1/2 chicken and 1/2 vegetable broth, and cut the water down to two and a half cups. I added basil and oregano, and fresh parsely, too. It all turned out really tasty, but I think it would have been bland without my additions. Thanks!
Used vegetable broth to make this a vegetarian meal and added an extra clove of garlic and half an onion. So delicious! Great for these cold winter days - thanks for sharing this recipe!
This soup is tasty. I added extra garlic, also added onion, as well as lentils. I left out the pasta. You can personalize this soup to your liking and it will turn out great everytime!!
Really a welcomed addition to my recipe box. Would make it anytime and know my guests will love it!
Great recipe. The broth is perfect. I was unsure about using cabbage but it works. I would add more types of veggies next time.
Tasty soup. I used a full head of cabbage. Used whole-wheat macaroni spirals. My husband really likes this soup, and generally he doesn't request soup. The flavor of this soup is even more amazing after a day or two in the fridge. I served it with some Irish Brown Bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Garlic Vegetable Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 194
** Calories from Fat: 56
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