Name: Country‑Style French Garlic Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: French
Ingredients: 3 whole heads of garlic, roasted; 1 tablespoon olive oil; 1 tablespoon butter (optional — for extra richness); 2 medium yellow onions, diced; 4 cups vegetable broth (or chicken broth); 1 cup whole milk or heavy cream (or plant‑based milk for a dairy‑free version); 1 bay leaf; 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme); Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish); Crusty bread or toasted baguette slices (for serving); Optional: splash of dry white wine, Parmesan rind (to simmer for deeper flavor), pinch of nutmeg

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A warm bowl of this Country‑Style French Garlic Soup is everything I want on a chilly day — mellow, roasted garlic blended into a creamy, subtly herbed broth with caramelized onions. It's the kind of rustic, soul-hugging dish that pairs effortlessly with a slice of crusty bread and a quiet evening. Whether I'm looking for a light dinner or a comforting starter, this soup always delivers.

Country‑Style French Garlic Soup

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

3 whole heads of garlic, roasted

1 tablespoon olive oil

1 tablespoon butter (optional — for extra richness)

2 medium yellow onions, diced

4 cups vegetable broth (or chicken broth)

1 cup whole milk or heavy cream (or plant‑based milk for a dairy‑free version)

1 bay leaf

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

Salt and freshly ground black pepper, to taste

Fresh parsley, chopped (for garnish)

Crusty bread or toasted baguette slices (for serving)

Optional: splash of dry white wine, Parmesan rind (to simmer for deeper flavor), pinch of nutmeg

Directions

I start by roasting the garlic. I slice the tops off the garlic heads, drizzle them with olive oil, wrap them in foil, and roast at 375 °F (190 °C) for 35–40 minutes until soft and golden. After they cool, I squeeze out the cloves and set them aside.

In a large heavy pot or Dutch oven, I heat olive oil (and butter if I want a richer base) over medium heat. Then I sauté the diced onions slowly until golden and caramelized — about 15–20 minutes.

Next, I stir in the roasted garlic, thyme, bay leaf, and a bit of salt and pepper. I pour in the broth and bring it to a gentle boil. I let it simmer uncovered for 15–20 minutes so the flavors can really come together.

At this point, I remove the bay leaf. If I want a smooth soup, I blend it with an immersion blender or in batches in a regular blender. Sometimes I leave it a bit chunky for a rustic texture.

I stir in the milk or cream (or a plant-based milk), gently warming the soup over low heat. I make sure not to boil it at this stage to keep the texture silky. I taste and adjust the seasoning if needed.

I ladle the soup into bowls, garnish with fresh parsley and black pepper, and serve it hot with crusty bread or toasted baguette slices.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Calories: ~180 per 1-cup serving

Variations

Vegan version: I skip the butter and use plant-based milk like oat or almond. I also opt for vegetable broth.

Cheesy twist: Sometimes I simmer a Parmesan rind in the broth or top each bowl with a sprinkle of grated Parmesan.

Wine note: A splash of dry white wine adds a lovely depth just after caramelizing the onions.

Nutmeg touch: A pinch of nutmeg stirred in with the cream gives a warm undertone.

Thicker texture: For a more chowder-like consistency, I reduce the broth slightly or add a small diced potato to simmer and blend.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I warm it gently over low heat on the stove, stirring occasionally. If I’ve added cream, I make sure it doesn’t boil to keep the soup from splitting. This soup also freezes well — I cool it completely, pour it into freezer-safe containers, and freeze for up to 3 months. When I’m ready to eat, I thaw it in the fridge overnight and reheat gently.

FAQs

What does roasting the garlic do?

Roasting garlic mellows its flavor, turning it sweet and nutty. I find it adds a rich, savory foundation to the soup without the harshness of raw garlic.

Can I make this soup ahead of time?

Absolutely. I often make it a day in advance — the flavors develop even more overnight. I just reheat gently before serving.

Is this soup gluten-free?

Yes, the soup itself is naturally gluten-free. I just make sure the broth I use is certified gluten-free, and I skip the bread or use gluten-free baguette for dipping.

Can I freeze the soup?

Definitely. I let it cool fully before transferring to freezer-safe containers. If I plan to freeze it, I sometimes hold off on adding the dairy until I reheat it, just to keep the texture smooth.

What should I serve with this soup?

I like it best with crusty bread or a slice of sourdough. It also pairs nicely with a light green salad or roasted vegetables for a more filling meal.

Conclusion

This Country‑Style French Garlic Soup is one of those recipes I keep coming back to — it's humble yet full of flavor, easy enough for weeknights but special enough to share. Whether I go creamy or dairy-free, chunky or smooth, it always feels like a warm hug in a bowl.

📖 Recipe:

Country‑Style French Garlic Soup

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Author: Cheryl
Total Time: 55 minutes
Yield: 4 servings
Diet: Vegetarian

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Description

A rustic, comforting French garlic soup made with roasted garlic, caramelized onions, and a creamy herb-infused broth. Perfect for chilly days and easily adaptable to be vegan or vegetarian.

Instructions

Preheat oven to 375°F (190°C). Slice the tops off the garlic heads, drizzle with olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden. Let cool, then squeeze out the cloves and set aside.
In a large heavy pot or Dutch oven, heat olive oil and butter (if using) over medium heat.
Add diced onions and sauté slowly for 15–20 minutes until golden and caramelized.
Stir in roasted garlic, thyme, bay leaf, salt, and pepper.
Pour in the broth and bring to a gentle boil. Simmer uncovered for 15–20 minutes to blend flavors.
Remove bay leaf. Blend the soup with an immersion blender or in batches for a smooth texture, or leave slightly chunky for a rustic version.
Stir in milk or cream (or plant-based milk). Warm gently over low heat without boiling.
Taste and adjust seasoning as needed.
Ladle into bowls, garnish with fresh parsley and black pepper, and serve hot with crusty bread or toasted baguette slices.