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.
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
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.
Notes
Use plant-based milk and skip butter for a vegan version.
Simmering a Parmesan rind adds extra umami depth.
Add a splash of dry white wine after caramelizing onions for enhanced flavor.
A pinch of nutmeg complements the creamy garlic base.
Add a small diced potato and blend for a thicker texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
