Description
Classic French Soups meet cozy comfort in this garlic-forward bowl. Caramelized roasted garlic, sweet sautéed onions, and a splash of cream come together into a silky, nourishing soup that’s perfect for cool nights, simple dinner parties, or whenever you want something that tastes like a hug.
Ingredients
- 10 whole garlic cloves (about 50 g), left in their skins
- 1 large yellow onion (about 150 g), finely chopped
- 4 cups (960 ml) vegetable or chicken stock
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) olive oil
- 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 small baguette or 4 slices crusty bread (about 150 g), for serving
- Salt and freshly ground black pepper, to taste
- Fresh herbs or croutons, for finishing
Instructions
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Roast the garlic. Heat the oven to 400°F (200°C). Trim the tops off the garlic bulbs so the cloves peek out, drizzle with olive oil, wrap tightly in foil, and roast until the cloves are soft and golden, about 30 minutes. Let them cool a bit so you can squeeze the tender cloves out of their skins.
Bold tip: Slow-roasted garlic turns sweet and mellow — don’t rush it. -
Sweat the onion. Warm a splash of olive oil in a large pot over medium heat. Add the chopped onion and cook 5–7 minutes, stirring occasionally, until the onion softens and becomes translucent. You want gentle color, not char.
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Build the broth. Add the roasted garlic (squeezed from the skins) to the pot. Pour in the stock and toss in the thyme sprigs. Bring the mixture to a gentle simmer and let it bubble for 15–20 minutes so the flavors meld.
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Puree the soup. Remove and discard the thyme stems. Use an immersion blender to puree the soup until completely smooth. If you don’t have one, work in batches in a standing blender — vent the lid slightly and cover with a towel to avoid hot splashes.
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Finish with cream and seasoning. Return the blended soup to low heat, stir in the heavy cream, and season with salt and pepper. Warm through but avoid boiling so the cream stays silky.
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Serve. Ladle into bowls, garnish with chopped fresh herbs or croutons, and offer slices of warm baguette for dipping.
Notes
Quick swaps & variations
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Lighter option: Replace heavy cream with half-and-half or milk.
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Herb swap: No thyme? Use a bay leaf or a sprig of rosemary.
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Extra depth: Roast the onions alongside the garlic for added caramelization.
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Dairy-free: Stir in cashew cream or coconut cream instead of dairy.
Storage & reheating
Cool the soup completely, then refrigerate in airtight containers for up to 4 days. Reheat gently on low heat, adding a splash of stock or cream if it’s too thick. You can freeze the soup for up to 3 months — thaw overnight in the fridge before warming.
FYI: If the cream separates after freezing, whisk in a bit of hot stock and blend briefly to smooth it out.