Velvety French Garlic Soup
This Velvety French Garlic Soup is a surprisingly simple and utterly delicious dish, perfect for a cold evening. Made with garlic, onion, chicken broth, and a touch of cream, it's a comforting and flavorful soup that's easy to prepare.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Measuring spoons
- Measuring cups
- Ladle
- Immersion blender or regular blender (optional)
- Bowls
Ingredients
- 4 tablespoons olive oil
- 10 cloves garlic, thinly sliced
- 1 large onion, chopped
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup heavy cream
- Crusty bread, for serving
- Fresh parsley, chopped optional
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the sliced garlic and chopped onion. Cook, stirring frequently, until the garlic is fragrant and lightly golden, about 5-7 minutes. Be careful not to burn the garlic.
- Pour in the chicken broth and water. Add the dried thyme, salt, and pepper. Bring to a simmer.
- Reduce the heat to low, cover, and simmer for 15 minutes.
- Remove the pot from the heat and carefully stir in the heavy cream.
- If you prefer a completely smooth soup, use an immersion blender to blend the soup until smooth. Alternatively, carefully transfer the soup to a regular blender (in batches!) and blend until smooth. Be very careful when blending hot liquids!
- Taste and adjust seasonings as needed. You might want to add a pinch more salt or pepper.
- Ladle the soup into bowls and serve immediately with crusty bread for dipping. Garnish with fresh parsley, if desired.
Notes
For best results, use fresh, high-quality ingredients. Be careful not to burn the garlic, as it will make the soup bitter. Cook the garlic over medium-low heat, stirring frequently, until it is lightly golden. You can store leftover soup in the refrigerator for up to 3-4 days or in the freezer for up to 2-3 months. Reheat gently over medium heat or in the microwave. For a richer flavor, use homemade chicken broth. To make it vegetarian, use vegetable broth and substitute the heavy cream with cashew cream or coconut cream.