Country French Garlic Soup
A warm and comforting garlic soup that showcases the rustic charm of French cuisine, perfect for chilly evenings.
Ingredients
For the Soup
- 3 heads whole heads of garlic, roasted Roast until tender.
- 1 tablespoon olive oil For roasting the garlic and sautéing the onions.
- 1 tablespoon butter Optional, for added richness.
- 2 medium yellow onions, diced
- 4 cups vegetable broth or chicken broth
- 1 cup whole milk or heavy cream or plant-based milk
- 1 leaf 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
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle with olive oil, and wrap them in foil. Roast for 35-40 minutes. Let them cool, then squeeze out the softened cloves.
- In a large pot, heat olive oil and, if using, butter. Add the diced onions and cook over medium heat until they are golden and caramelized (about 15-20 minutes).
Cooking
- Stir in the roasted garlic, thyme, bay leaf, salt, and pepper. Add the broth and bring to a gentle boil. Reduce the heat and simmer for 15-20 minutes.
- Remove the bay leaf. Use an immersion blender or a regular blender to purée all or part of the soup to your desired texture.
Finishing Touches
- Stir in milk or cream and warm the soup gently, avoiding boiling. Adjust seasoning if needed.
- Garnish with parsley and cracked black pepper. Serve hot with crusty bread.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For freezing, allow to cool and transfer to a freezer container for up to three months. Thaw overnight in the refrigerator before reheating.