Velvety Country French Garlic Soup – Creamy, Comforting & Elegant
Cozy up with this Velvety Country French Garlic Soup – a timeless French classic that’s rich, creamy, and soul-warming. Made with slow-roasted garlic, butter, and a touch of cream, this rustic soup is both comforting and elegant. Perfect with a crusty baguette, cheese toasts, or as a starter for a romantic French-inspired dinner. Bon appétit🇫🇷
Equipment
- Dutch oven or heavy soup pot
- Immersion blender (or high-speed blender)
- Wooden spoon
- Ladle
- Fine-mesh strainer (optional, for ultra-smooth finish)
Ingredients
- 3 whole heads of garlic (about 25–30 cloves), peeled
- 1 large leek (white and light green parts only), sliced
- 2 tablespoons unsalted butter (or olive oil for dairy-free)
- 1 tablespoon olive oil
- 6 cups chicken stock (or vegetable stock for vegetarian)
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- ½ cup heavy cream (or crème fraîche for Parisian style; almond milk for dairy-free)
- 1 tablespoon butter (for finishing)
- Optional garnish: fresh parsley, croutons, or grated Parmesan/Comté cheese
Instructions
- Prepare the garlic – Peel cloves from 3 heads of garlic. For deeper sweetness, roast them in foil with a drizzle of olive oil at 375°F (190°C) for 25 minutes, or use them raw for a sharper flavor.
- Build the base – In a Dutch oven, melt butter with olive oil. Add the sliced leek and cook gently over medium-low heat until soft and fragrant, about 5 minutes.
- Add garlic & herbs – Stir in the garlic cloves, thyme, and bay leaf. Cook for 2–3 minutes to release aromas.
- Simmer the soup – Pour in the stock, bring to a gentle simmer, and cook uncovered for 25–30 minutes, until the garlic is tender and flavors are well infused.
- Blend until silky – Remove thyme and bay leaf. Use an immersion blender to puree the soup until smooth. For an ultra-velvety finish, strain through a fine mesh sieve.
- Finish with richness – Stir in the cream and an extra tablespoon of butter. Taste and adjust seasoning with salt, pepper, and (optional) a squeeze of lemon juice.
- Serve – Ladle into warm bowls, garnish with parsley, croutons, or cheese, and serve with crusty bread.
Notes
- Make-ahead: Soup can be refrigerated for 3–4 days or frozen before adding cream. Reheat gently.
- Vegan version: Use vegetable broth, olive oil, and almond/oat milk instead of butter and cream.
- Rustic twist: Leave some garlic cloves or diced potato unblended for texture.
- Elegant twist: Top with cheese toasts and broil for a gratinée finish, like French onion soup.
- Balance flavors: A squeeze of lemon juice just before serving brightens the richness.