Description
This Country French Garlic Soup is the epitome of comfort, made with humble garlic cloves, fragrant herbs, and a rich, velvety broth that feels like a warm embrace on a chilly evening.
Ingredients
Scale
- 2 heads of garlic (about 20 cloves), peeled
- 3 tbsp olive oil
- 1 medium onion, finely chopped
- 1 leek (white and light green parts), thinly sliced
- 6 cups chicken or vegetable broth
- 1 cup day-old bread, torn into pieces
- ½ cup heavy cream (optional, for extra creaminess)
- 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
- 1 bay leaf
- Salt and pepper to taste
- Crusty French bread, for serving
Instructions
- Roast the Garlic:
- Preheat your oven to 375°F (190°C). Place the peeled garlic cloves on a sheet of foil, drizzle with 1 tablespoon of olive oil, and wrap tightly. Roast for 25–30 minutes, or until the garlic is golden and soft.
- Sauté the Aromatics:
- In a large pot, heat the remaining 2 tablespoons of olive oil over medium heat. Add the onion and leek, cooking until softened and fragrant, about 5–7 minutes.
- Simmer the Soup:
- Add the roasted garlic to the pot along with the broth, bread, thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes.
- Blend the Soup:
- Remove the bay leaf and blend the soup with an immersion blender (or in batches using a blender) until smooth and creamy. Stir in the heavy cream, if using, and adjust seasoning with more salt and pepper if needed.
- Serve:
- Ladle the soup into bowls and garnish with fresh thyme or a drizzle of olive oil. Serve hot with crusty French bread for dipping.