Description
A creamy, comforting French garlic soup made with roasted garlic, potatoes, and cream — velvety smooth and full of flavor.
Ingredients
Scale
- 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