Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Country French Garlic Soup

Country French Garlic Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Jake
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Soup, Main Course
  • Method: Stovetop
  • Cuisine: French
  • Diet: Vegetarian

Description

Country French Garlic Soup is a savory, aromatic dish filled with the rich flavor of roasted garlic, vegetables, and a hint of herbs. This comforting soup is traditionally made with a simple base of garlic, onions, and a broth, creating a hearty and satisfying meal, ideal for chilly days or a rustic French-inspired dinner.


Ingredients

Units Scale
  • 1 head of garlic, separated into cloves (about 1012 cloves), peeled
  • 1 medium onion, chopped
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 4 cups (950ml) chicken or vegetable broth
  • 2 cups (475ml) water
  • 2 medium potatoes, peeled and diced
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp salt (to taste)
  • 1/4 tsp black pepper (to taste)
  • 1 tbsp fresh parsley, chopped (for garnish)
  • 1/4 cup (60ml) heavy cream (optional for extra richness)
  • Crusty bread (for serving, optional)

Instructions

  1. Roast the Garlic:
    Preheat your oven to 375°F (190°C). Place the whole garlic cloves on a baking sheet and drizzle with a little olive oil. Roast in the oven for 20-25 minutes, or until soft and golden. Let cool slightly, then squeeze out the roasted garlic from the skins. Set aside.
  2. Prepare the Soup Base:
    In a large pot, heat the butter and olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
  3. Add the Broth and Potatoes:
    Add the roasted garlic cloves, chicken or vegetable broth, water, diced potatoes, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the potatoes are tender.
  4. Puree the Soup:
    Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, you can leave it slightly chunky. For an extra creamy soup, you can stir in the heavy cream.
  5. Serve:
    Ladle the soup into bowls and garnish with fresh parsley. Serve with crusty bread on the side for dipping if desired.

Notes

  • For a vegetarian version, ensure you’re using vegetable broth instead of chicken broth.
  • If you prefer a thicker soup, you can blend in some of the potatoes for extra creaminess.
  • You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove before serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 180
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Protein: 4g
  • Cholesterol: 20mg