Garlic Soup Gratin Cream of Garlic Soup
Indulge in the luxurious comfort of Garlic Soup Gratin, a silky cream of garlic soup that combines roasted garlic’s mellow sweetness with rich Gruyère cheese for an unforgettable dining experience. Featuring 20 tender garlic cloves, caramelized onions, and a touch of fresh thyme, this creamy soup is blended to perfection and topped with crisp baguette slices and golden, bubbly cheese for a gratin-style finish. Perfect for cooler evenings, this garlic-forward recipe offers an aromatic depth and layers of flavor, whether you use chicken or vegetable stock for a vegetarian option. Ready in about an hour, this elegant yet simple dish is a show-stopper for dinner parties or a cozy treat for garlic lovers.
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Recipe Information
Ingredients
- 20 pieces garlic cloves
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely chopped
- 2 tablespoons all-purpose flour
- 4 cups chicken stock (or vegetable stock for vegetarian option)
- 1 cup heavy cream
- 2 sprigs fresh thyme sprigs
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 4 slices baguette slices (about 1/2-inch thick)
- 0.5 cup grated Gruyère cheese
- 1 teaspoon olive oil
Instructions
Peel all garlic cloves and set them aside. If the cloves are large, you can halve them for even cooking.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 5-7 minutes until translucent.
Add the garlic cloves to the pot and reduce the heat to medium-low. Cook for 8-10 minutes, stirring frequently, until the garlic is soft and golden (but not browned).
Sprinkle in the flour and stir continuously for 1-2 minutes to coat the garlic and onions. This helps to slightly thicken the soup.
Pour in the chicken stock, increase the heat to medium-high, and add the thyme sprigs and bay leaf. Bring the mixture to a gentle simmer, then reduce the heat to low and let it cook for 20 minutes to develop flavor.
Remove the thyme sprigs and bay leaf, then blend the soup using an immersion blender or a countertop blender until smooth.
Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for another 5 minutes on low heat but do not let it boil.
Preheat your broiler on high. Arrange the baguette slices on a baking sheet and brush lightly with olive oil. Toast them under the broiler for 1-2 minutes per side until golden and crisp.
Ladle the hot soup into oven-safe bowls or ramekins. Place a toasted baguette slice on top of each bowl and sprinkle generously with the grated Gruyère cheese.
Carefully place the bowls on a baking sheet and broil for 2-3 minutes, or until the cheese is melted, bubbly, and slightly golden.
Serve the Garlic Soup Gratin immediately, garnished with a sprig of fresh thyme if desired.
Nutrition Facts
Calories |
1946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 77.4 g | 387% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 362 mg | 121% | |
| Sodium | 6899 mg | 300% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 10.9 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 709 mg | 55% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 957 mg | 20% | |
*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.
