Description
A creamy, comforting French garlic soup made with a blend of sautéed onions, garlic, potatoes, and thyme simmered in broth, then blended until smooth and enriched with cream. Served with toasted baguette slices and melted Gruyère, it’s a cozy rustic dish perfect for cold nights.
Ingredients
For the Broth:
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4 cups (960 ml) chicken broth or vegetable broth
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2 tbsp (30 ml) olive oil
For the Vegetables:
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1 medium onion (150 g), chopped
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4 cloves garlic, minced
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2 medium potatoes (300 g), diced (or cauliflower for low-carb)
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1 tsp fresh thyme (or 1/2 tsp dried)
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1 bay leaf
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Salt and pepper, to taste
For the Creaminess:
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1 cup (240 ml) whole milk (or plant-based milk)
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1 cup (240 ml) heavy cream (or plant-based cream)
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2 tbsp (28 g) butter (or vegan butter)
For the Topping:
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1 French baguette, sliced
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1 cup (100 g) Gruyère cheese (or Swiss/Comté)
Instructions
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Heat olive oil in a large pot over medium heat.
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Add onions and sauté for 5 minutes until soft.
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Stir in garlic and cook for 1 minute until fragrant.
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Add potatoes, thyme, bay leaf, salt, and pepper.
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Pour in broth and bring to a boil.
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Lower heat and simmer for 20 minutes until potatoes are tender.
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Remove bay leaf, then blend until smooth with immersion blender.
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Stir in milk and cream, warming gently without boiling.
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In a skillet, melt butter and toast baguette slices until golden.
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Serve soup hot with toasted baguette slices topped with Gruyère.
Notes
Keep heat low when cooking garlic to avoid burning.
Use immersion blender for smoother, easier blending.
Do not boil after adding cream to maintain silkiness.
Can be made ahead—flavors develop overnight.
Freeze base without dairy and add cream/milk after reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: French