Description
A rustic, creamy garlic soup with mellow roasted garlic flavor, perfect for a comforting dinner any season. Silky smooth texture with a rich but balanced taste.
Ingredients
- 6–8 large garlic bulbs
- 2 medium yellow onions, chopped
- 4 tablespoons (60g) unsalted butter
- 4 cups (960ml) chicken or vegetable broth
- 1 cup (240ml) heavy cream
- 2 sprigs fresh thyme
- Salt and freshly ground black pepper, to taste
- Baguette slices (optional, for serving)
- Olive oil (for roasting garlic)
- Gruyère cheese (optional, for topping garlic bread)
Instructions
- Preheat oven to 400°F (200°C). Slice tops off garlic bulbs to expose cloves. Drizzle with olive oil and wrap loosely in foil. Roast for 40-45 minutes until cloves are golden and soft.
- While garlic roasts, melt butter in a large heavy-bottomed pot over medium heat. Add chopped onions and a pinch of salt. Cook, stirring occasionally, until soft and translucent with slight caramelization, about 8-10 minutes.
- When garlic is cool enough, squeeze roasted cloves into the pot with onions. Add broth and thyme sprigs. Bring to a gentle simmer and cook for 20 minutes to meld flavors.
- Remove thyme sprigs. Use an immersion blender to puree soup until silky smooth. If using a regular blender, blend in batches carefully.
- Lower heat and stir in heavy cream. Season with salt and freshly ground black pepper to taste. Warm gently without boiling.
- Optional: Toast baguette slices, rub with cut garlic clove, brush with melted butter, top with shredded Gruyère cheese, and broil until cheese bubbles and browns.
- Serve soup ladled into bowls with garlic bread on top or on the side.
Notes
[‘Roast garlic slowly to mellow sharpness and develop sweetness.’, ‘Sauté onions low and slow for best flavor.’, ‘Blend carefully to avoid steam explosions; cool soup slightly if using regular blender.’, ‘Season gradually to control saltiness.’, ‘Fresh thyme preferred but dried thyme or other herbs like oregano or rosemary can be used.’, ‘Do not boil soup after adding cream to prevent curdling.’, ‘Garlic bread topping is optional but highly recommended for added flavor and texture.’, ‘Soup can be made ahead; roast garlic a day in advance for intensified flavor.’, ‘Store leftovers in airtight container in fridge up to 4 days or freeze for longer storage.’, ‘Reheat gently and whisk in broth or cream if soup thickens after chilling.’]
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Cuisine: French
Nutrition
- Serving Size: 1 cup (about 240ml)
- Calories: 180
- Fat: 15
- Carbohydrates: 8
- Fiber: 1
- Protein: 4
Keywords: garlic soup, creamy garlic soup, French soup, roasted garlic, comfort food, rustic soup, easy dinner, creamy soup