Ingredients
Scale
- 4 heads garlic
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh thyme or parsley for garnish
- Croutons for topping
Instructions
- Preheat oven to 375°F (190°C). Roast garlic heads wrapped in foil for 40 minutes until soft.
- In a large pot, heat olive oil over medium heat. Sauté chopped onion until translucent.
- Squeeze roasted garlic cloves into the pot, cook for 2 minutes.
- Add broth, bring to a simmer, and cook for 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream, season with salt and pepper, heat through.
- Serve hot, topped with croutons and herbs.
Notes
- For a vegan version, substitute heavy cream with coconut cream.
- For extra flavor, add a pinch of smoked paprika or a splash of sherry.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop and oven roasting
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 75mg