Description
A warm, creamy garlic soup featuring roasted garlic for a rich, comforting flavor, perfect for cold nights.
Ingredients
Scale
- 1 head of garlic — whole, for roasting
- 2 tablespoons olive oil — for sautéing and flavor
- 1 onion, chopped — builds the savory base
- 4 cups chicken or vegetable broth — use good quality for better taste
- 2 cups heavy cream — makes the soup rich and smooth
- Fresh herbs (thyme and parsley) — a few sprigs chopped for flavor
- Salt and pepper to taste
- Crusty bread — slices or a small loaf for dipping
Instructions
- Preheat the oven to 400°F (200°C). Wrap the head of garlic in foil and roast for 30–35 minutes until soft.
- Heat 2 tablespoons olive oil in a medium pot over medium heat. Add the chopped onion and cook until translucent, about 5–7 minutes.
- Squeeze the roasted garlic into the pot, then add the broth and bring to a gentle simmer.
- Add the heavy cream and fresh herbs. Season with salt and pepper to taste.
- Simmer for another 10 minutes, then serve hot with crusty bread.
Notes
Use vegetable broth to keep it vegetarian. If you prefer lighter soup, reduce the cream or use half-and-half.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Roasting and simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg