Ingredients
Scale
- 10 garlic cloves, whole and unpeeled
- 1 large yellow onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 4–5 sprigs fresh thyme or 1 tsp dried thyme
- Salt and black pepper, to taste
- Crusty bread for serving
Instructions
- Preheat your oven to 400°F (200°C). Slice off the tops of the garlic bulbs, drizzle with olive oil, wrap in foil, and roast for about 30 minutes until golden.
- In a large pot, heat olive oil over medium heat. Sauté chopped onions for 5–7 minutes until translucent.
- Squeeze roasted garlic into the pot, add broth and thyme, stir well, and bring to a gentle simmer for 15–20 minutes.
- Remove thyme sprigs; blend the soup until smooth using an immersion blender.
- Return the pureed soup to the pot, stir in heavy cream, and season with salt and black pepper to taste.
- Serve hot in bowls topped with fresh herbs or croutons alongside warm slices of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: French
Nutrition
- Serving Size: 1 cup (240 ml)
- Calories: 320
- Sugar: 2g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg