Ingredients
Scale
- 4 heads of 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 parsley for garnish
- Croutons for topping
Instructions
- Preheat oven to 400°F (200°C). Cut the tops off garlic heads, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft.
- In a large pot, sauté chopped onion in olive oil until translucent.
- Add roasted garlic (squeeze out cloves), broth, salt, and pepper. Simmer for 20 minutes.
- Puree the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, heat gently, then serve garnished with fresh parsley and croutons.
Notes
- You can substitute heavy cream with coconut cream for a dairy-free version.
- Roasting garlic adds a sweet, mellow flavor that enhances the soup’s richness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Roast, simmer, blend, serve
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg