Make a rich and smooth French style garlic soup using roasted garlic for deep flavor, topped with cheesy croutons.
Author:Arthur Bellamy
Prep Time:15 min
Cook Time:55 min
Total Time:70 min
Yield:4 servings
Category:Soup
Method:Stovetop
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
2 whole heads garlic
2 tablespoons olive oil
1 large yellow onion, chopped
2 medium russet potatoes, peeled and diced
6 cups chicken or vegetable broth
1 teaspoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup heavy cream
4 slices day-old baguette
1 cup shredded Gruyère cheese
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Cut the top off each garlic head to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 35 to 40 minutes until soft.
Squeeze the roasted garlic pulp into a large pot. Discard the skins.
Add the remaining 1 tablespoon of olive oil to the pot over medium heat. Add the chopped onion and cook until soft, about 5 minutes.
Add the diced potatoes, broth, thyme, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.
Remove the pot from the heat. Use an immersion blender to blend the soup until completely smooth and velvety. Alternatively, carefully transfer the soup in batches to a standard blender and process until smooth, then return to the pot.
Stir in the heavy cream. Heat gently, but do not boil.
While the soup heats, place the baguette slices on a baking sheet. Top each slice with Gruyère cheese. Broil for 1 to 2 minutes until the cheese is melted and bubbly.
Ladle the soup into bowls. Top each serving with one or two cheese croutons.
Notes
Roasting the garlic makes the flavor milder and sweeter than raw garlic.
For a thicker soup, add one small peeled Yukon Gold potato during simmering.
You can substitute Gruyère cheese with Swiss or Emmentaler cheese.