Ingredients
Scale
- 1 head of garlic, roasted
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Toasted bread slices (for serving)
Instructions
- Preheat oven to 400°F (200°C). Cut the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
- Sauté chopped onion in a large pot with olive oil until translucent.
- Squeeze roasted garlic cloves into the pot, stirring to combine.
- Add broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Puree the soup until smooth using an immersion blender or regular blender.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley and with toasted bread on the side.
Notes
- Roasting garlic sweetens and enhances flavor, so do not skip this step.
- Adjust cream for a thicker or thinner consistency based on preference.
- Best enjoyed with crusty bread and a drizzle of olive oil.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Method: Stovetop, Roasting, Blending
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 5 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg