There are three qualities you want in a weeknight meal: quick, simple, and delicious. Lucky for you, this creamy soup recipe, developed for our “Five-Ingredient Dinners” cookbook, gives you all three.
The secret ingredient here is really no secret, as test cook Carmen Dongo used a whopping 17 cloves of garlic. However, cooking the garlic three different ways mellowed its sharpness and practically transformed it into three different ingredients.
She broiled it, dry-toasted it still in its skin, and turned it into garlic chips to toss with lemon zest and chives for garnish. Treating the garlic this way creates a balanced flavor that you’ll love so much we’re confident this soup recipe will become part of your regular dinner rotation.
Creamy Chickpea, Broccoli Rabe, and Garlic Soup
Serves 4 to 6
