A comforting and creamy garlic soup that embodies the flavors of country French cuisine.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Soup
Method:Stovetop
Cuisine:French
Diet:Vegetarian
Ingredients
Scale
3 tablespoons unsalted butter
1 medium onion, chopped
1 large carrot, diced
1 large celery stalk, diced
10 cloves garlic, minced
4 cups low-sodium chicken broth
2 cups water
1 teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
1 cup heavy cream
1/4 cup fresh parsley, chopped
Crusty bread, for serving
Instructions
In a large pot, melt the butter over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for an additional 2 minutes, until fragrant.
Pour in the chicken broth and water. Add the dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes.
Remove the bay leaf and use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
Stir in the heavy cream and heat the soup gently over low heat until warmed through. Adjust seasoning if necessary.
Serve hot, garnished with fresh parsley and accompanied by crusty bread.
Notes
For a lighter version, substitute half of the heavy cream with low-fat milk.
Add croutons or sautéed mushrooms on top for extra texture and flavor.