Classic Garlic Soup
Creamy, comforting, and packed with robust flavor, this Classic Garlic Soup is a hearty bowl of goodness perfect for garlic lovers. Featuring the richness of roasted garlic, sautéed onions, and a silky blend of chicken or vegetable broth, this recipe is elevated with aromatic herbs like thyme and bay leaves. A touch of heavy cream adds luscious depth, while crusty baguette slices and a sprinkle of Parmesan cheese make the perfect crunchy and savory accompaniment. Ready in just over an hour, this soup is ideal for a cozy dinner for four. Whether you're warding off the chill or craving a delightful starter, this garlic soup is a must-try centerpiece for your table. Keywords: roasted garlic soup, creamy garlic soup, comforting soup recipe, garlic and thyme soup, easy soup for dinner.
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Recipe Information
Ingredients
- 3 whole garlic bulbs
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 6 cups chicken or vegetable broth
- 2 bay leaves
- 4 sprigs fresh thyme
- 0.5 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped fresh parsley
- 0.5 sliced baguette
- 0.25 cup, grated Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Place the garlic bulbs on a baking sheet and drizzle with 1 tablespoon of olive oil. Wrap in foil and roast in the oven for 30 minutes or until the garlic is soft and golden.
Once cool enough to handle, squeeze the roasted garlic cloves out of their skins, discarding the skins.
In a large pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add the roasted garlic to the pot, mashing it slightly with a fork, then pour in the chicken or vegetable broth.
Add bay leaves and thyme, and bring the mixture to a simmer. Let it cook gently for 20 minutes, allowing the flavors to meld.
Remove the bay leaves and thyme sprigs. Blend the soup until smooth using an immersion blender or by transferring to a countertop blender in batches.
Return the soup to the pot (if using a countertop blender), stir in the heavy cream, and season with salt and pepper. Adjust seasoning to taste.
Simmer for another 5 minutes to heat the cream through.
Meanwhile, turn the oven to broil and toast the baguette slices until golden brown.
Serve the soup in bowls, topped with toasted baguette slices, a sprinkle of Parmesan cheese, and a garnish of fresh parsley.
Nutrition Facts
Calories |
1125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.7 g | 101% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 7842 mg | 341% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 8.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 602 mg | 46% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1116 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
