Description
Nothing says comfort like a bowl of silky, fragrant Country French Garlic Soup. This dish takes the humble garlic bulb and transforms it into a mellow, buttery base that pairs beautifully with slow-cooked onions and a creamy broth. It’s rustic, soothing, and just the kind of recipe you want bubbling away when the air turns crisp.
Ingredients
- 3 whole heads of garlic, roasted until golden and soft
- 1 tablespoon olive oil
- 1 tablespoon butter (optional, for richness)
- 2 medium yellow onions, diced small
- 4 cups vegetable stock (or chicken stock, if preferred)
- 1 cup whole milk, heavy cream, or plant-based substitute
- 1 bay leaf
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
- Thick slices of crusty bread or baguette, toasted
Optional flavor boosters: splash of dry white wine, Parmesan rind, or a pinch of nutmeg.
Instructions
1. Roast the Garlic
Heat your oven to 375°F (190°C). Slice the tops off the garlic bulbs to reveal the cloves, drizzle with olive oil, and wrap in foil. Roast for 35–40 minutes until the cloves are buttery soft and golden. Let them cool a bit, then squeeze out the roasted garlic into a bowl.
2. Cook the Onions
In a sturdy soup pot or Dutch oven, warm the olive oil and butter over medium heat. Toss in the onions and cook slowly, stirring often, until they’re sweet, soft, and caramelized—about 15–20 minutes.
3. Build the Base
Add the roasted garlic, thyme, bay leaf, salt, and pepper to the pot. Pour in the broth, give it a stir, and bring it just to a gentle boil. Lower the heat and let it simmer uncovered for 15–20 minutes so the flavors deepen.
4. Blend (Optional)
Take out the bay leaf. For a smooth, creamy finish, use an immersion blender or transfer to a regular blender to purée all or part of the soup. If you love a more rustic bite, you can leave it chunky.
5. Stir in the Creaminess
Add your choice of milk or cream. Warm gently over low heat—don’t boil, or the dairy may separate. Taste and adjust seasoning with more salt, pepper, or herbs.
6. Serve and Enjoy
Ladle the soup into bowls, top with a sprinkle of parsley and cracked black pepper, and serve alongside toasted crusty bread for dipping.