How to add missing garlic flavor to cooked soup

Question

I forgot to add garlic at the beginning of a soup recipe. (I usually add it to hot olive oil and remove when slightly browned before adding any vegetables or meats.. it gives a great flavor which is now missing from my soup.)

I thought about adding raw garlic cloves to the soup while it sits in the fridge overnight, then removing it the next day. (Would this make up for that missing flavor or overpower everythng else?) I also considered cooking garlic separately in olive oil and adding it in, but I dont want the soup to be too oily. Lastly, I considered adding garlic powder but the flavor is not really comparable. Is there anything else I can try to get the desired result?

Answer 1

I wouldn't use raw garlic, as it has a much different flavor from cooked garlic.

If you have some roasted garlic, you can put it in a blender with some of the liquid from the soup, then mix it into the rest of the soup. If you then let it sit overnight, it should help to spread the flavor.

Another alternative (although it won't necessarily replicate the original) would be to make a gremolata (garlic, parsley and lemon zest) and drop a small spoonful into each bowl when serving.

Answer 2

Saute' some garlic for 2-3 minutes in a bit of oil. Add it to the soup. Done.

Answer 3

Whether or not this is viable probably depends on the kind of soup, but I suspect you could put it back in a pot, add some garlic, and cook for a little while longer. I'd expect most soups to be pretty forgiving about being overcooked. If you intend to remove the garlic again, it could be some trouble to hunt it all down, though.

Answer 4

I agree - "Saute' some garlic for 2-3 minutes in a bit of oil. Add it to the soup. Done" Use bare minimum amt of oil. Or zap some finely minced garlic mixed with small amt of soup in microwave then mix back into soup.