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Country French Garlic Soup

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4.4 from 81 reviews

This rustic and aromatic Country French Garlic Soup combines roasted garlic, caramelized onions, and a creamy broth to create a comforting and flavorful dish. Ideal for chilly days, it pairs excellently with crusty bread, offering a simple yet elegant taste of classic French countryside cooking.

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 teaspoon dried)
  • 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

Instructions

  1. Roast the Garlic: Preheat your oven to 375°F (190°C). Cut the tops off the garlic heads to expose the cloves, drizzle with olive oil, then wrap them tightly in foil. Roast in the oven for 35 to 40 minutes until soft and fragrant. Let cool, then squeeze the roasted garlic cloves out from their skins.
  2. Sauté Onions: In a large pot, heat olive oil and butter over medium heat. Add the diced onions and cook slowly until they are golden and caramelized, about 15 to 20 minutes. This slow cooking develops the soup’s sweetness and depth of flavor.
  3. Combine and Simmer: Stir in the roasted garlic, fresh thyme leaves, bay leaf, salt, and freshly ground black pepper. Pour in the vegetable or chicken broth and bring the mixture to a gentle boil. Then reduce the heat and let it simmer for 15 to 20 minutes to meld the flavors together.
  4. Blend (Optional): Remove the bay leaf from the pot. Use an immersion blender directly in the pot or transfer the soup in batches to a regular blender to purée all or part of the soup until you reach your desired texture, from chunky to smooth.
  5. Add Dairy: Stir in the whole milk, heavy cream, or a plant-based milk alternative and warm the soup gently over low heat. Avoid boiling after adding dairy to prevent curdling. Taste and adjust seasoning with additional salt or pepper as needed.
  6. Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley and a sprinkle of cracked black pepper. Serve alongside crusty bread or toasted baguette slices for dipping.

Notes

  • Roasting garlic mellows its flavor and adds depth to the soup. Ensure the garlic is soft before squeezing out the cloves.
  • Caramelizing onions slowly is key to building the soup’s sweetness and richness.
  • This soup can be made vegetarian or vegan by using vegetable broth and plant-based milk.
  • The blending step is optional and can be adjusted to personal texture preference.
  • Optional additions like a splash of white wine or a Parmesan rind can deepen flavor but are not required.
  • Store leftovers in the refrigerator for up to 3 days or freeze for up to 1 month.

Find it online: https://yumfoodusa.com/country-french-garlic-soup-2/