With the chill in the air, it’s the perfect time for a heartwarming soup, like our Garlic Soup Recipe made in the Instant Pot. We’re also using fresh rosemary, along with a ton of garlic paired with a buttery toast for the perfect soup combination.

Rosemary Scented Garlic Soup Recipe Made In The Instant Pot

The short days and long nights of winter call for comfort foods that warm the body and soothe the soul. Quiet as it’s kept, fall and winter foods are some of my favorites things to eat. Rich stews, big hearty casseroles, and hot, flavorful soups, well, bring them on! Recently, I made Rosemary Scented Garlic Soup in our Instant Pot, and it was the sun, earth, and the stars! What I am saying is it was delicious! If you’re a garlic lover, this soup is for you. If you love the herbaceousness of fresh rosemary, this soup is for you. If you love delicious foods that make you dip into the pot seconds, then this soup is also for you.

To go along with this yummy soup, I sliced up a French baguette and made these crispy, buttery, and cheesy toasts and let me tell you they go with this soup like a hand in a glove. That’s a weird saying, but you get my drift, don’t you?

The Ingredients You’ll Need To Make This Recipe:

Garlic. Two large bulbs of garlic will do, peel and remove the bitter part of each clove, and you’re good to go.

Sweet Onions. I prefer Valdalia onions, but any sweet variety of onion will work just fine.

Unsalted Butter. Typically the better the butter, the richer the soup, and as a rule of thumb, the better the ingredients, the better the end result will be.

Fresh Rosemary. When making rosemary-scented soup, the freshest rosemary is the best rosemary.

Chicken Stock. Chicken stock or chicken broth will work or vegetable stock if you prefer. Use whatever you have.

Parmigiano-Reggiano. When it comes to Parmagino, this is the top of the heap. It may cost a little more, but it’s well worth it in this recipe.

Extra Virgin Olive Oil. There’s nothing like delicious olive oil, and having a quality olive oil on hand for this recipe will make this recipe even better. But use whatever EVOO you have in your pantry.

Heavy Cream. The higher the fat percentage in the heavy cream you use for this recipe, the better because a higher-fat cream translates into a richer and more flavorful soup with depth and body.

Egg Yolks. Farm fresh eggs work best, but if you can’t get your hands on fresh farm eggs, grab quality eggs from the grocery store. The egg yolks should be a deep golden color and firm, meaning the yolks won’t run when the yolk is separated from the egg whites.

Salt. You may have heard some people say, “Salt is salt.” But nothing could be further from the truth. There are 12 different types of salt, but I highly recommend sea salt or Kosher salt.

Black Pepper. When it comes to getting the most out of your black pepper, there’s nothing better than freshly cracked black peppercorns. Regular ground pepper pales in comparison when it comes to the intensity of just cracked peppercorns.

You Will Love This Soup Because It’s:

Easy

Garlicky

Savory

Herbaceous

Appetizing

A Great Soup Course

How to make Rosemary Scented Garlic Soup Recipe

Ingredients:

2 bulbs or 20-25 large cloves of garlic
2 large sweet onions
1/2 stick unsalted butter
8 cups chicken stock
3 large sprigs fresh rosemary
4 tablespoons extra virgin olive oil, divided
1 cup heavy whipping cream
3 room temperature egg yolks
1 cup grated Parmigiano-Reggiano or an equivalent hard cheese rind
1 teaspoon Kosher salt or flaky sea salt or to taste
1/4 teaspoon freshly cracked black peppercorns or to taste

Directions:

Remove the lid from the Instant and select the Saute setting, when the Instant Pot is hot, add two tablespoons of extra virgin olive oil.
When the oil is hot, add the onions and garlic to the Instant Pot, keep stirring the onions and garlic, so they don’t become scorched or browned; continue to saute until the onions are soft and translucent, in about 8-10 minutes.
Add the unsalted butter, chicken stock, and fresh sprigs of rosemary. Switch to the Steam setting, then pour and stir in the heavy whipping cream. Place the lid on the Instant Pot and allow the soup to steep for 10-minutes.
After 10-minutes, crack and divide the egg yolks into a small bowl. Remove the lid from the Instant Pot and ladle 1/4 cup of the hot liquid into the egg yolks continuously stirring them and tempering them a little at a time. Add more of the hot liquid until the eggs are hot but have not curdled.
Slowly pour the egg mixture into the Instant Pot until the egg yolks are fully incorporated into the rest of the soup mixture. Continue to cook for five additional minutes.
Place a large fine sieve over a large bowl and pour the soup through the sieve, strain out the sprigs of rosemary, onions, and garlic and discard. Pour the strained soup back into the Instant Pot.
Select the Saute setting and add one cup of grated Parmigiano-Reggiano, and continue to stir with a wire whisk or blend with a wand mixer until the cheese is melted thoroughly into the soup.
Turn off the Instant Pot and allow the soup to set for 10-minutes.
Serve with buttered, toasted bread with melted cheese and fresh rosemary sprigs on top.

Now that you have the recipe, all you have to do is make a list and head over to the grocery store. Or use a delivery app of your choice and have everything delivered. Once you make this soup, it may just become a family favorite.

Find more soup recipes made in the Instant Pot below:

Loaded Taco Soup Made In The Instant Pot

Creamy Asparagus Potato Soup

Creamy Tomato + Chickpea Soup (Instant Pot Recipe)

Pressure Cooker Recipe | Savory Pork Soup

Instant Pot Recipe | French Onion Soup

How To Make Gumbo in the Instant Pot

Grilled Pork Chop + Black-Eyed Pea Soup Made In The Instant Pot