Rustic Country French Garlic Soup
A delightful dish that warms both the body and soul, featuring roasted garlic, sautéed onions, and rich cream for a comforting experience.
Servings: 4 servings
Calories: 300kcal
Ingredients
Main Ingredients
- 10 cloves 10 garlic cloves, whole and unpeeled Will become sweet and creamy as they roast.
- 1 large 1 large yellow onion, chopped Adds a subtle sweetness that complements the garlic.
- 4 cups 4 cups vegetable or chicken broth Serves as the flavor base for your soup.
- 1 cup 1 cup heavy cream Ensures a rich and luxurious texture.
- 1 tablespoon 1 tablespoon olive oil For sautéing and a hint of fruitiness.
- 4-5 sprigs 4–5 sprigs of fresh thyme Infuses the soup with earthy notes.
- 1 small 1 small baguette or 4 slices of crusty bread Perfect for soaking up the soup.
- to taste Salt and black pepper Enhances all the flavors.
- for garnish Fresh herbs or croutons Adds an appealing finish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Slice off the tops of the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until golden brown and soft.
- While the garlic is roasting, heat olive oil in a large pot over medium heat. Add chopped onions and sauté for 5-7 minutes until translucent and fragrant.
- Squeeze the roasted garlic cloves into the pot with the onions, add the broth and thyme sprigs. Stir gently and bring to a soft simmer.
- Let the soup simmer on low heat for about 15-20 minutes to deepen the flavors.
- Remove the thyme sprigs and purée the soup using an immersion blender until silky smooth.
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and black pepper to taste.
- Ladle the soup into bowls, garnish with fresh herbs or croutons, and serve with warm slices of baguette.
Notes
For additional flavor, consider adding a pinch of red pepper flakes. Leftovers can be stored in the fridge for up to three days or frozen for up to three months.