There are some recipes that feel like a warm hug in a bowl, and this Velvety Country French Garlic Soup is truly one of them. It transforms simple ingredients into a creamy, sophisticated dish that’s perfect for a chilly evening.
This recipe is from my mom Eva’s faded index card. On the first truly cold autumn day, our home would fill with the sweet aroma of roasting garlic. She believed this soup could cure anything, and it always felt like she was right.
Why You’ll Fall in Love with This Soup
- Roasting is Key: Roasting the garlic first is the secret to the soup’s deep, sweet, and mellow flavor, removing any harshness.
- Simple Ingredients, Big Flavor: This recipe proves that you don’t need a long list of fancy ingredients to create a truly memorable dish.
- Velvety Smooth: An immersion blender makes achieving the signature creamy texture effortless.
- Incredibly Comforting: This is the perfect hot soup to warm you up from the inside out.
Gathering Your Ingredients
- 2 whole garlic heads, cloves separated and peeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty baguette slices, toasted, for serving
The Steps to a Perfect Bowl
A Sweet Start for Our Garlic
Preheat your oven to 375°F (190°C). Place the peeled garlic cloves on a sheet of foil, drizzle them with 1 tablespoon of olive oil, and wrap them up into a little parcel. Roast for 25–30 minutes until the cloves are wonderfully soft and caramelized. The aroma is just divine!
Building a Foundation of Flavor
In a large pot over medium heat, warm the remaining olive oil and the butter. Add the chopped onion and sauté until it becomes soft and translucent. Stir in the diced potatoes and cook for another 2–3 minutes. This gentle sizzle is the start of something wonderful.
Letting the Flavors Mingle
Gently squeeze the soft, roasted garlic cloves out of their skins and right into the pot. Add the broth, bay leaf, thyme, salt, and pepper. Give it a good stir and let all those flavors start to get to know each other.
A Gentle, Patient Simmer
Bring the soup to a simmer and let it cook for about 20 minutes, or until the potatoes are perfectly tender and fall apart easily with a fork. Be sure to fish out the bay leaf before you move on!
The Secret to a Silky Finish
Using an immersion blender, blend the soup directly in the pot until it’s completely smooth and velvety. This is the most satisfying part! Once it’s smooth, stir in the heavy cream and taste it, adjusting the salt and pepper if needed.
The Finishing Touches
Ladle the beautiful garlic soup into warm bowls. I like to add a little drizzle of good olive oil and a sprinkle of fresh parsley on top for a bit of color. Serve it immediately with those toasted baguette slices for dipping.
A Little Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and quantities used. This recipe is intended as a guideline for your personal cooking enjoyment.
A Few Gentle Swaps for a Lighter Touch
- Lighten the Cream: For a less rich version, you can substitute the heavy cream with half-and-half, evaporated milk, or even full-fat coconut milk for a dairy-free option.
- Use More Broth, Less Fat: You can reduce the butter or swap it for olive oil entirely. To maintain a creamy texture, you can even blend in a small handful of raw cashews soaked in hot water.
- Low-Sodium Broth: Opt for a low-sodium vegetable or chicken broth to better control the salt content of the final dish.
How We Love to Enjoy It
- With Cheesy Toasts: Instead of plain baguette slices, top them with grated Gruyère or Parmesan cheese and broil until bubbly and golden before serving alongside the soup.
- With a Swirl of Pesto: A spoonful of bright, herbaceous pesto swirled into the soup just before serving adds a lovely layer of flavor and color.
- With Crispy Bacon: For a heartier meal, crumble some crispy bacon or pancetta on top for a salty, savory crunch. It’s a little touch my dad would have loved.
A Few Loving Tips to Keep in Mind
- Don’t Use Raw Garlic: Do not skip the roasting step! Using raw garlic will result in a harsh, pungent soup. Roasting is essential for that sweet, mellow flavor.
- Remember the Bay Leaf: Always remember to remove the bay leaf before blending. Blending it can release bitter flavors and create an unpleasant texture.
- Blend It Well: Take your time when blending to ensure the soup is completely smooth. Any remaining chunks of potato will detract from that signature velvety feel.
Saving a Bowl for Later
This soup stores beautifully! Allow it to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 4 days. When reheating, do so gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or cream to thin it back to its original consistency.
From My Kitchen to Yours
This soup is more than just food; it’s a bowlful of warmth and memory. I hope that as you prepare it in your own kitchen, the beautiful aroma fills your home and helps you create your own lasting memories. Enjoy every spoonful.
A Few Questions You Might Have
Can I make this soup vegan?
Absolutely! To make a vegan version, simply use vegetable broth, swap the butter for a vegan alternative or extra olive oil, and use a plant-based cream like full-fat coconut milk or a cashew cream instead of the heavy cream.
What kind of potatoes are best for this soup?
Starchy potatoes like Russets or Yukon Golds work best. They break down beautifully when cooked and blend into a wonderfully creamy and smooth consistency, which is perfect for this recipe.
Can I freeze this garlic soup?
Yes, you can freeze it. However, soups made with dairy can sometimes separate or become a bit grainy upon reheating. For best results, I suggest freezing the soup before adding the cream. Then, when you reheat it, simply stir in the fresh cream at the end.
Print
Velvety Country French Garlic Soup
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy, comforting French garlic soup made with roasted garlic, potatoes, and cream — velvety smooth and full of flavor.
Ingredients
- 2 whole garlic heads, cloves separated and peeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 medium potatoes, peeled and diced
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 bay leaf
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Crusty baguette slices, toasted, for serving
Instructions
- Preheat oven to 375°F (190°C). Place garlic cloves on foil, drizzle with 1 tablespoon olive oil, wrap, and roast 25–30 minutes until caramelized.
- In a large pot, warm remaining olive oil and butter. Add onion and sauté until translucent. Stir in potatoes and cook 2–3 minutes.
- Squeeze roasted garlic cloves into the pot. Add broth, bay leaf, thyme, salt, and pepper. Stir well.
- Simmer for 20 minutes, until potatoes are tender. Remove bay leaf.
- Blend soup with immersion blender until smooth and velvety. Stir in heavy cream. Adjust seasoning if needed.
- Ladle into bowls, drizzle with olive oil, garnish with parsley, and serve with toasted baguette slices.
Notes
For a lighter version, substitute half-and-half or coconut milk for the cream. Always roast the garlic — raw garlic will be too harsh.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop & Roasting
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: garlic soup, French soup, roasted garlic, velvety soup, comforting soup