Description
This rustic and aromatic Country French Garlic Soup is a comforting blend of roasted garlic, caramelized onions, and creamy broth. It’s simple, elegant, and full of rich, mellow flavor—perfect with crusty bread on a chilly day.
Ingredients
Scale
- 3 whole heads of garlic, roasted
- 1 tablespoon olive oil
- 1 tablespoon butter (optional)
- 2 medium yellow onions, diced
- 4 cups vegetable broth (or chicken broth)
- 1 cup whole milk or heavy cream (or plant-based milk)
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ tsp dried)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty bread or toasted baguette slices, for serving
Optional: splash of white wine, Parmesan rind, pinch of nutmeg
Instructions
- Roast the Garlic: Preheat oven to 375°F (190°C). Cut tops off garlic heads, drizzle with olive oil, wrap in foil, and roast 35–40 minutes. Let cool, then squeeze out cloves.
- Sauté Onions: In a large pot, heat olive oil and butter. Add diced onions and cook over medium heat until golden and caramelized (about 15–20 minutes).
- Combine and Simmer: Stir in roasted garlic, thyme, bay leaf, salt, and pepper. Add broth and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes.
- Blend (Optional): Remove bay leaf. Use immersion blender or regular blender to purée all or part of the soup to your desired texture.
- Add Dairy: Stir in milk or cream and warm gently. Do not boil. Adjust seasoning if needed.
- Serve: Garnish with parsley and cracked black pepper. Serve hot with crusty bread.