French Garlic Soup
Indulge in the comforting warmth of French Garlic Soup, a timeless Provençal classic that transforms simple ingredients into a rich, velvety masterpiece. Crafted with slow-roasted garlic bulbs, delicately caramelized onions, and a fragrant medley of thyme and bay leaf, this soup offers a depth of flavor that's both rustic and refined. Blended to creamy perfection and crowned with crispy baguette slices and bubbling Gruyère cheese, it’s a feast for the senses. Ideal for cozy nights or elegant dinner parties, this garlic soup pairs soothing flavors with a gourmet flair. Perfectly satisfying on its own or served as a starter, this French-inspired dish is a must-try for garlic lovers and soup enthusiasts alike!
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Recipe Information
Ingredients
- 3 bulbs Whole garlic bulbs
- 2 medium Yellow onions
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 6 cups Chicken or vegetable stock
- 1 piece Bay leaf
- 2 sprigs Thyme sprigs
- 2 tablespoons Fresh parsley
- 4 slices Baguette slices
- 1 cup Gruyère cheese, grated
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the tops off the garlic bulbs to expose the cloves, drizzle with 1 tablespoon of olive oil, and wrap them in aluminum foil. Roast in the preheated oven for 30-35 minutes or until the cloves are soft and golden brown.
While the garlic is roasting, peel and thinly slice the onions.
In a large pot over medium heat, melt the butter and the remaining 1 tablespoon of olive oil. Add the onions and cook, stirring occasionally, until they are soft and lightly caramelized, about 10-12 minutes.
Once the garlic is roasted, let it cool slightly, then squeeze the soft cloves out of their skins and mash them into a paste using a fork.
Add the mashed garlic to the pot with the onions and stir to combine.
Pour in the chicken or vegetable stock, and add the bay leaf, thyme sprigs, salt, and black pepper. Bring the mixture to a gentle simmer, cover, and let cook for 15 minutes.
Remove the thyme sprigs and bay leaf from the pot. Using an immersion blender or a countertop blender, blend the soup until smooth and creamy.
Taste and adjust seasoning with additional salt and pepper, if necessary.
Ladle the soup into oven-safe bowls. Top each bowl with a slice of baguette and a generous sprinkle of grated Gruyère cheese.
Place the bowls under a broiler for 2-3 minutes, just until the cheese is melted and bubbly.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 41.2 g | 206% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 8466 mg | 368% | |
| Total Carbohydrate | 138.5 g | 50% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 21.3 g | ||
| Protein | 70.7 g | 141% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1460 mg | 112% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1602 mg | 34% | |
*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.
