Description: Country French Garlic Soup is a rich and flavorful soup that packs a punch with its roasted garlic and savory ingredients. Originating from the heart of France, this rustic soup features a base of caramelized garlic, onions, and herbs, creating a deep, aromatic broth. It’s topped with crispy bread and melted cheese, making it a comforting and hearty dish perfect for chilly nights or when you’re in the mood for something cozy and satisfying.
Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 large onions, thinly sliced
- 12 cloves garlic, minced (or 2 full heads of garlic)
- 1 large potato, peeled and diced (optional, for extra creaminess)
- 6 cups chicken or vegetable broth
- 1/2 cup dry white wine (optional)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 4 slices of French baguette (or rustic bread)
- 1 cup shredded Gruyère cheese (or Swiss cheese)
- Fresh parsley for garnish (optional)

Instructions:
- Prepare the Soup Base: In a large soup pot, heat olive oil and butter over medium heat. Add the onions and cook, stirring occasionally, until they become soft and golden brown, about 10-12 minutes. This caramelization step is key to developing the depth of flavor.
- Cook the Garlic: Add the minced garlic to the onions and sauté for another 2-3 minutes until fragrant and golden. If you’re using potatoes, add the diced potato at this stage and cook for an additional 5 minutes to soften slightly.
- Simmer the Soup: Pour in the broth and wine (if using), then add thyme, bay leaf, salt, and pepper. Bring the soup to a simmer, reduce the heat, and cook uncovered for 25-30 minutes, allowing the flavors to meld together and the potatoes to soften (if added).
- Toast the Bread: While the soup is simmering, preheat your oven to 375°F (190°C). Arrange the bread slices on a baking sheet and bake for 8-10 minutes or until they are crispy and golden. You can rub the toasted bread with a garlic clove for extra flavor.
- Serve the Soup: Remove the bay leaf from the soup. Ladle the soup into bowls, placing a slice of toasted bread on top of each serving. Sprinkle a generous amount of shredded cheese over the bread, then place the bowls under the broiler for 2-3 minutes, or until the cheese is melted and bubbly.
- Garnish and Enjoy: Remove the soup from the oven, garnish with fresh parsley, and serve hot!
Nutrition (per serving, based on 4 servings):
- Calories: 280
- Protein: 8g
- Fat: 15g
- Saturated fat: 7g
- Carbohydrates: 33g
- Fiber: 3g
- Sugar: 6g
- Sodium: 800mg
- Cholesterol: 30mg
Tips & Tricks:
- For a smoother texture, you can blend the soup using an immersion blender or in batches in a regular blender once it’s finished cooking.
- To make the soup vegetarian, use vegetable broth instead of chicken broth.
- Feel free to add more garlic for an extra bold flavor—this soup is all about the garlic!
- If you prefer a richer soup, you can add a splash of heavy cream at the end of cooking, just before serving.
- Use a good-quality cheese like Gruyère or Swiss to give the soup a wonderfully creamy, melty finish.
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