Description

This rustic and aromatic Country French Garlic Soup is a comforting blend of roasted garlic, caramelized onions, and creamy broth. Simple yet elegant, it offers a rich, mellow flavor that pairs perfectly with crusty bread for a cozy meal on a chilly day.

Ingredients

Scale

Main Ingredients

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 thyme)
Salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Crusty bread or toasted baguette slices, for serving

Optional Ingredients

Splash of white wine
Parmesan rind
Pinch of nutmeg

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Instructions

Roast the Garlic: Preheat your oven to 375°F (190°C). Slice the tops off the garlic heads, drizzle them with olive oil, wrap them tightly in foil, and roast for 35 to 40 minutes until soft and golden. Allow to cool, then squeeze out the roasted cloves from the skins.
Sauté Onions: In a large pot, heat the olive oil and butter over medium heat. Add the diced onions and cook slowly, stirring often, until they turn golden and caramelized, about 15 to 20 minutes for maximum flavor development.
Combine and Simmer: Add the roasted garlic cloves, fresh thyme, bay leaf, salt, and pepper to the pot. Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Reduce heat and let it simmer for 15 to 20 minutes to allow flavors to meld.
Blend (Optional): Remove and discard the bay leaf. Using an immersion blender or transferring to a regular blender, purée all or part of the soup until it reaches your preferred consistency, whether completely smooth or slightly chunky.
Add Dairy: Stir in the milk or cream and gently warm the soup without boiling. Taste and adjust the seasoning with additional salt and pepper if needed.
Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and a crack of black pepper. Serve immediately with crusty bread or toasted baguette slices for dipping and enjoying.

Notes

You can substitute plant-based milk like almond or oat milk to make the soup dairy-free.
Adding a splash of white wine before simmering adds a subtle acidity and complexity.
For extra umami, simmering a Parmesan rind with the broth enhances depth of flavor.
Handle the garlic carefully as roasting makes it very soft and sweet, perfect for blending smoothly.
This soup pairs wonderfully with a fresh green salad for a complete meal.