Country French Garlic Soup Recipe

Introduction

Country French Garlic Soup is a warm, comforting dish that celebrates the rich, mellow flavor of roasted garlic. This simple yet elegant soup is perfect for cozy nights and pairs wonderfully with crusty bread for dipping.

Ingredients

• 3 whole heads of garlic, roasted
• 1 tablespoon olive oil
• 1 tablespoon butter (optional)
• 2 medium yellow onions, diced
• 4 cups vegetable broth (or chicken broth)
• 1 cup whole milk or heavy cream (or plant-based milk)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped, for garnish
• Crusty bread or toasted baguette slices, for serving

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Cut the tops off the garlic heads, drizzle them with olive oil, wrap in foil, and roast for 35 to 40 minutes. Allow to cool, then squeeze out the soft cloves.
2. Step 2: In a large pot, heat the olive oil and optional butter over medium heat. Add the diced onions and cook until golden and caramelized, about 15 to 20 minutes.
3. Step 3: Stir in the roasted garlic, thyme, bay leaf, salt, and pepper. Pour in the broth and bring to a gentle boil. Reduce the heat and let it simmer for 15 to 20 minutes.
4. Step 4: Remove the bay leaf. Use an immersion blender or a regular blender to puree all or part of the soup to your preferred texture.
5. Step 5: Stir in the milk or cream and warm the soup gently without bringing it to a boil. Taste and adjust the seasoning as needed.
6. Step 6: Serve the soup hot, garnished with chopped parsley and cracked black pepper. Accompany with crusty bread or toasted baguette slices.

Tips & Variations

• For a richer flavor, use chicken broth instead of vegetable broth.
• Try adding a sprinkle of grated Parmesan cheese on top before serving for an extra savory touch.
• To make it vegan, use plant-based milk and skip the butter or substitute with a vegan butter alternative.
• Caramelizing the onions slowly enhances their sweetness and deepens the soup’s flavor.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. You can also freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the roasted garlic ahead of time?

Yes, you can roast the garlic a day in advance and keep it refrigerated. This makes the cooking process quicker and still results in rich flavor.

Is it necessary to blend the soup?

No, blending is optional. You can leave the soup chunky for more texture or blend it fully for a smooth, creamy consistency—choose whatever you prefer.

Country French Garlic Soup Recipe

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★★★★★

4.4 from 145 reviews

This comforting Country French Garlic Soup features roasted garlic blended into a flavorful broth with caramelized onions and fresh herbs, finished with creamy milk or plant-based milk. Perfectly paired with crusty bread, it’s a hearty and aromatic dish that brings rustic French charm to your table.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Garlic

• 3 whole heads of garlic, roasted
• 1 tablespoon olive oil
• 1 tablespoon butter (optional)

Soup Base

• 2 medium yellow onions, diced
• 4 cups vegetable broth (or chicken broth)
• 1 bay leaf
• 1 teaspoon fresh thyme leaves (or ½ tsp dried)
• Salt and freshly ground black pepper, to taste

Finishing Touches

• 1 cup whole milk or heavy cream (or plant-based milk)
• Fresh parsley, chopped, for garnish
• Crusty bread or toasted baguette slices, for serving

Instructions

1. Roast the Garlic: Preheat your oven to 375°F (190°C). Slice the tops off the garlic heads to expose the cloves, drizzle them with olive oil, and wrap each head tightly in foil. Roast in the oven for 35 to 40 minutes until the garlic is soft and fragrant. Allow to cool, then squeeze out the roasted cloves from their skins.
2. Sauté Onions: In a large pot, heat the olive oil and butter over medium heat. Add the diced onions and cook slowly, stirring occasionally, until they turn a deep golden color and caramelize, about 15 to 20 minutes. This develops the sweet base flavor for the soup.
3. Combine and Simmer: Add the roasted garlic cloves to the pot along with fresh thyme, bay leaf, salt, and pepper. Pour in the broth and bring the mixture to a gentle boil. Reduce the heat and let it simmer uncovered for 15 to 20 minutes so the flavors meld together.
4. Blend (Optional): Remove the bay leaf. For a smoother soup, use an immersion blender directly in the pot or transfer to a regular blender in batches to purée all or some of the soup to your preferred consistency.
5. Add Dairy: Stir in the milk or cream slowly and warm the soup gently over low heat. Avoid boiling after adding the dairy to prevent curdling. Taste and adjust seasoning if necessary.
6. Serve: Ladle the hot soup into bowls, garnish with freshly chopped parsley and a sprinkle of cracked black pepper. Serve immediately with crusty bread or toasted baguette slices for dipping.

Notes

• Roasting the garlic mellows its flavor and enhances sweetness, which is key to this soup’s depth.
• You can substitute plant-based milks like oat or almond milk to make the soup dairy-free.
• For a richer soup, heavy cream can be used instead of milk.
• Caramelizing the onions slowly is essential for developing a complex base flavor; do not rush this step.
• The soup can be made vegetarian by using vegetable broth and plant-based milk.
• Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.

Keywords: garlic soup, French soup, roasted garlic, caramelized onions, creamy soup, vegetarian soup, comfort food