Creamy Austrian Garlic Soup with Croutons and Caraway
Savor the rich flavors of Austria with this creamy garlic soup, subtly spiced with caraway seeds and topped with golden croutons.
Preparation
Get these tasks done before you start cooking.
Preparing the Garlic Soup
- 1
Melt the butter
In a large pot, melt the butter over medium heat.
- 2
Sauté garlic and onion
Add the minced garlic and diced onion, sauté until the onion is translucent, about 5 minutes.
Tip: Be careful not to burn the garlic when sautéing; it can turn bitter quickly.
- 3
Make a roux
Stir in the flour, creating a roux. Cook for an additional 2 minutes.
- 4
Add broth
Gradually pour in the broth, whisking constantly to prevent lumps. Bring to a boil, then reduce to a simmer.
- 5
Finish the soup
Mix in the heavy cream and caraway seeds, allow the soup to simmer for 20–30 minutes.
Tip: For a smoother soup, blend with an immersion blender before adding cream.
Preparing the Croutons
- 1
Preheat oven
Preheat your oven to 375°F (190°C).
- 2
Toss bread cubes
In a bowl, toss the bread cubes with olive oil, garlic powder, parsley, and salt.
- 3
Arrange on baking sheet
Spread the bread cubes in a single layer on a baking sheet.
- 4
Bake croutons
Bake in the oven for about 10–12 minutes, or until golden brown and crisp.
Tip: Ensure even toasting by turning the croutons halfway through baking.
How to Make Creamy Austrian Garlic Soup with Croutons and Caraway
Total time: 1 h 33 min · Yields 4 servings
- 1
Simmering
Allow the soup to gently bubble to meld the flavors.
- 2
Crouton Baking
Ensure even toasting by turning the croutons halfway through baking.
- 3
Final Touch
Adjust seasoning before serving to enhance flavor depth.
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