Name: Rustic Country French Garlic Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 10 garlic cloves (about 50 g), whole and unpeeled; 1 large yellow onion (about 150 g), chopped; 4 cups (960 ml) vegetable or chicken broth; 1 tbsp (15 ml) olive oil; 4–5 sprigs fresh thyme (or 1 tsp dried thyme); Salt and black pepper, to taste; 1 cup (240 ml) heavy cream; 1 small baguette or 4 slices crusty bread (about 150 g), for serving; Fresh herbs or croutons, for garnish

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Introduction

Rustic Country French Garlic Soup is a comforting and flavorful dish that highlights the sweetness of roasted garlic combined with creamy broth and fresh herbs. This simple recipe transforms humble ingredients into a silky, fragrant soup perfect for any season.

A white bowl filled with a creamy soup base that is pale yellow in color, topped with one layer of golden brown, pan-seared scallops that show a crispy texture. The scallops are sprinkled with small green herb leaves and black pepper. In the background, a piece of light brown bread rests on the edge of the bowl. The bowl is placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 garlic cloves (about 50 g), whole and unpeeled
1 large yellow onion (about 150 g), chopped
4 cups (960 ml) vegetable or chicken broth
1 cup (240 ml) heavy cream
1 tbsp (15 ml) olive oil
4–5 sprigs fresh thyme (or 1 tsp dried thyme)
1 small baguette or 4 slices crusty bread (about 150 g), for serving
Salt and black pepper, to taste
Fresh herbs or croutons, for garnish

Instructions

Step 1: Preheat the oven to 400°F (200°C). Slice the tops off the garlic cloves, drizzle them with olive oil, wrap them in foil, and roast for 30 minutes until golden and soft.
Step 2: In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onions and cook for 5–7 minutes until they become translucent and fragrant.
Step 3: Squeeze the roasted garlic cloves from their skins into the pot. Add the broth and thyme, then stir and bring the mixture to a gentle simmer.
Step 4: Let the soup simmer for 15–20 minutes to allow the flavors to meld together.
Step 5: Remove the thyme sprigs. Use an immersion blender to puree the soup until smooth, or transfer the soup in batches to a regular blender and blend carefully.
Step 6: Return the blended soup to the pot, stir in the heavy cream, and season with salt and black pepper to taste.
Step 7: Ladle the soup into bowls and garnish with fresh herbs or croutons. Serve warm with slices of baguette.

Tips & Variations

Try substituting fresh thyme with rosemary or sage for a different herbal note.
For a vegan version, use coconut cream instead of heavy cream and vegetable broth.
Toast the bread slices with garlic butter for an extra flavorful accompaniment.
Use a high-quality broth to enhance the overall depth of flavor.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, stirring occasionally to prevent scorching. The soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up image of a bowl filled with creamy white soup that has small soft chunks of potato visible throughout. On top, there are seven dark golden-brown seared scallops arranged with some fresh green herbs sprinkled over them, adding a touch of color. A slice of toasted bread with a slightly crunchy texture is placed inside the bowl, resting on the side. The bowl itself is white, sitting on a surface with a white marbled texture. In the background, more pieces of toasted bread are softly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-peeled garlic for this recipe?

While pre-peeled garlic can be used, roasting whole garlic cloves with their skins on mellows the flavor and adds sweetness, which is key to this soup’s richness.

How thick is the soup supposed to be?

The soup should be smooth and creamy but still pourable. If it’s too thick, add a little more broth or cream when blending to reach your desired consistency.