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–+ servings
French Garlic Soup

Silky French Garlic Soup That Feels Like a Warm Embrace

This French Garlic Soup is a warm, comforting dish made with roasted garlic, herbs, and a velvety texture—perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: French
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons unsalted butter Can substitute with olive oil for a dairy-free option.
  • 2 tablespoons olive oil Used for sautéing vegetables.
  • 2 medium yellow onions Slice thinly for even cooking.
  • 20 cloves garlic Slice to ensure gentle cooking.
  • 1 teaspoon fresh thyme Dried thyme works well if fresh is unavailable.
  • 1 whole bay leaf Remember to remove before pureeing.
  • 6 cups chicken or vegetable broth Choose low-sodium for best results.
  • ½ teaspoon kosher salt Adjust according to taste.
  • ¼ teaspoon freshly ground black pepper Adjust to taste.
  • ½ cup heavy cream Substitute with coconut milk for a dairy-free version.
For Serving
  • 4 slices baguette Toasted for texture.
  • ½ cup Gruyère or Swiss cheese Can be omitted for a lighter soup.
  • 1 tablespoon chopped fresh parsley For garnish.

Equipment

  • large pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a large pot, combine 2 tablespoons of unsalted butter and 2 tablespoons of olive oil over medium heat. Stir occasionally until foamy, about 2 minutes.
  2. Add 2 thinly sliced yellow onions and cook, stirring frequently, for 8–10 minutes until softened and lightly golden.
  3. Stir in 20 sliced cloves of garlic and sauté for an additional 3–4 minutes, being careful not to let it brown.
  4. Add 1 teaspoon of fresh thyme and 1 bay leaf, then pour in 6 cups of broth and bring to a gentle boil.
  5. Reduce heat and let simmer uncovered for 20–25 minutes, allowing flavors to meld.
  6. Remove bay leaf and puree the soup with an immersion blender until smooth.
  7. Stir in ½ cup of heavy cream, season with ½ teaspoon kosher salt and ¼ teaspoon black pepper, and let simmer together for 2–3 minutes.
  8. Toast 4 slices of baguette until golden brown, optionally sprinkling cheese on top before toasting.
  9. Ladle soup into bowls, top with a slice of toasted baguette and sprinkle with chopped fresh parsley.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 30gProtein: 8gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. For freezing, portion in freezer-safe containers and thaw overnight in the fridge before reheating.

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