Country French Garlic Soup Recipe

Introduction

Country French Garlic Soup is a comforting and creamy dish that highlights the rich flavors of garlic and fresh herbs. This smooth, velvety soup is perfect for a cozy meal and topped with toasted baguette slices and melted Gruyère cheese for extra indulgence.

Ingredients

• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon butter
• 2 slices French baguette, toasted
• 1/4 cup grated Gruyère cheese

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat.
2. Step 2: Add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally to prevent sticking or browning.
3. Step 3: Stir in the minced garlic and cook for an additional 1 minute, stirring constantly to avoid burning the garlic.
4. Step 4: Add the diced potatoes, chopped thyme, bay leaf, salt, and black pepper. Mix well to combine the flavors.
5. Step 5: Pour in the chicken broth, ensuring all ingredients are submerged.
6. Step 6: Increase the heat to bring the soup to a rolling boil.
7. Step 7: Reduce the heat to low and simmer gently for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Step 8: Remove the pot from heat and discard the bay leaf.
9. Step 9: Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, blend in batches using a regular blender and return the soup to the pot.
10. Step 10: Stir in the whole milk and heavy cream until fully incorporated.
11. Step 11: Warm the soup gently over medium heat without boiling.
12. Step 12: In a small skillet, melt the butter over medium heat. Add the toasted baguette slices and cook for 2 minutes on each side until crispy and golden brown.
13. Step 13: Ladle the warm soup into serving bowls and top each with a toasted baguette slice.
14. Step 14: Sprinkle grated Gruyère cheese over the soup and bread so it melts slightly.
15. Step 15: Serve immediately while hot and enjoy the rich, creamy flavors.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use a mix of Gruyère and Parmesan cheese for a more complex cheesy topping.
• To make the soup dairy-free, use coconut milk instead of whole milk and cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. It’s best to toast fresh baguette slices each time to maintain their crispiness when serving leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this soup in advance?

Yes, the soup can be made a day ahead and reheated gently. Add the toasted baguette slices and cheese just before serving for the best texture and flavor.

What can I use if I don’t have an immersion blender?

If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender, puree until smooth, then return it to the pot to continue with the recipe.

Country French Garlic Soup Recipe

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4.6 from 63 reviews

Country French Garlic Soup is a velvety, comforting soup combining the rich flavors of sautéed onions, garlic, and tender potatoes simmered in chicken broth, then blended with creamy whole milk and heavy cream. Topped with a toasted French baguette slice and melted Gruyère cheese, this classic French-style soup delivers warmth and indulgence perfect for any chilly day.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

Scale 1x2x3x

Soup Base

• 4 cups chicken broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 large potatoes, peeled and diced
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Dairy

• 2 cups whole milk
• 1/2 cup heavy cream
• 1 tablespoon butter

Garnish

• 2 slices French baguette, toasted
• 1/4 cup grated Gruyère cheese

Instructions

1. Heat the Olive Oil: In a large pot, heat the olive oil over medium heat to prepare the base for sautéing.
2. Sauté Onions: Add the chopped onion and cook for about 5 minutes until softened and translucent, stirring occasionally to prevent sticking or browning excessively.
3. Add Garlic: Stir in the minced garlic and cook for an additional 1 minute, ensuring constant stirring to prevent the garlic from burning and becoming bitter.
4. Add Vegetables and Herbs: Incorporate the diced potatoes, chopped thyme, bay leaf, salt, and black pepper, mixing well to evenly distribute flavors.
5. Pour in Broth: Add the chicken broth to the pot, making sure all ingredients are fully immersed in the liquid.
6. Bring to Boil: Turn up the heat to bring the soup mixture to a rolling boil.
7. Simmer: Reduce the heat to low and let the soup simmer gently for 20 minutes, or until the potatoes are tender when pierced with a fork.
8. Remove Bay Leaf: Take the pot off the heat and carefully discard the bay leaf to avoid a bitter taste.
9. Blend Soup: Use an immersion blender directly in the pot to puree the soup to a smooth consistency for a velvety texture.
10. Alternate Blending Method: If preferred, transfer the soup in batches to a regular blender, puree until smooth, and return the blended soup to the pot.
11. Add Dairy: Stir in the whole milk and heavy cream until fully incorporated, enriching the soup’s creaminess.
12. Warm Soup: Place the pot back on the stove over medium heat and gently warm the soup without letting it boil, preserving the dairy’s texture.
13. Melt Butter: In a small skillet, melt the butter over medium heat in preparation for toasting baguette slices.
14. Toast Baguette: Add the toasted French baguette slices to the skillet and cook them for 2 minutes on each side until they become crispy and golden brown.
15. Serve Soup: Ladle the warm soup into serving bowls, adding a toasted baguette slice on top of each bowl.
16. Add Cheese: Sprinkle grated Gruyère cheese over the soup and baguette so it melts slightly into the hot soup.
17. Enjoy: Serve immediately while hot to enjoy the rich, creamy flavors and contrasting textures.

Notes

• Ensure garlic is cooked gently to avoid bitterness.
• Use an immersion blender for ease and to minimize hot liquid handling.
• Adjust salt and pepper to taste before serving.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• The toasted baguette and melted Gruyère add a delightful textural contrast and cheesy richness.

Keywords: garlic soup, French soup, creamy soup, savory soup, potato soup, comforting soup, Gruyère soup, French baguette