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–+ servings
Bowl of Velvety French Garlic Soup topped with toasted croutons and herbs, ready to eat.

Velvety French Garlic Soup

A smooth and rich French garlic soup.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soup
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 heads garlic top sliced off
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 4 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
For the Croutons
  • 4 slices bread cubed
  • 2 tablespoons butter melted

Equipment

  • Large pot
  • Blender or immersion blender
  • Baking sheet

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. Place the garlic heads on a baking sheet. Drizzle with olive oil. Roast for 30-40 minutes, or until the cloves are soft and golden.
  3. While the garlic roasts, heat a large pot over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
  4. Squeeze the roasted garlic cloves out of their skins and add them to the pot with the onions.
  5. Pour in the vegetable broth. Bring to a simmer, then reduce heat and cook for 10 minutes.
  6. Carefully transfer the soup to a blender (or use an immersion blender in the pot). Blend until smooth. Return the soup to the pot if using a standard blender.
  7. Stir in the heavy cream, salt, and pepper. Heat gently without boiling.
  8. For the croutons, toss the bread cubes with melted butter. Spread on a baking sheet and bake for 8-10 minutes, or until golden brown and crisp.
  9. Serve the soup hot, topped with croutons.

Notes

You can adjust the amount of garlic to your preference. For a richer soup, use chicken broth instead of vegetable broth.

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