Creamy French Garlic Soup
This creamy French garlic soup is smooth, aromatic, and deeply comforting. Made with roasted garlic, broth, and cream, it’s a rustic yet elegant dish perfect for chilly evenings.
Servings: 4 bowls
Calories: 240kcal
Cost: 9
Equipment
- oven
- baking sheet
- aluminum foil
- large pot
- immersion blender
- ladle
Ingredients
- 3 heads garlic, roasted
- 2 tbsp olive oil
- 1 onion, chopped
- 4 cups chicken or vegetable broth
- 2 potatoes, peeled and diced
- 1 tsp fresh thyme leaves
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup heavy cream
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 400°F (200°C). Slice the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 30–35 minutes until soft.
- In a large pot, heat olive oil. Sauté onion until softened, about 5 minutes.
- Squeeze roasted garlic cloves from skins and add to the pot along with potatoes, thyme, salt, and pepper. Stir to combine.
- Pour in the broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
- Use an immersion blender to puree the soup until smooth and creamy.
- Stir in the heavy cream and adjust seasoning to taste.
- Ladle into bowls, garnish with parsley, and serve warm with crusty bread.
Notes
Roasting the garlic first enhances its sweetness and mellows the sharpness. Serve with crusty bread for dipping. For a lighter version, substitute half-and-half for the heavy cream.