Description
This creamy garlic soup is full of flavor and perfect for any occasion. Roasted garlic brings a sweet, mellow flavor that pairs beautifully with the other ingredients.
Ingredients
Scale
- 40 cloves garlic (whole, peeled)
- 1 large onion (sliced)
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 teaspoon fresh thyme (or ½ tsp dried)
- 1 bay leaf
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup heavy cream
- 8 slices toasted baguette
- 1 tablespoon fresh parsley or thyme leaves (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Place whole peeled garlic cloves in a small baking dish, drizzle with olive oil, cover with foil, and roast for 35–40 minutes until soft and golden.
- In a large pot over medium heat, sauté sliced onions in olive oil until translucent and lightly caramelized.
- Add roasted garlic and its oil to the pot. Stir in thyme, bay leaf, salt, and pepper. Cook for 2–3 minutes to release the aromatics.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15–20 minutes.
- Optional: Use an immersion blender to partially or fully blend the soup to your desired texture.
- Stir in heavy cream gently and heat through without boiling.
- Ladle into bowls, garnish with herbs and black pepper, and serve with toasted baguette slices.
Notes
- This soup can be blended to a smooth texture or left chunky depending on your preference.
- For a deeper flavor, consider adding a splash of white wine while sautéing the onions.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg