Ingredients
Scale
- 1 head of garlic
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
- Baguette slices for serving
Instructions
- Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, and roast for 30 minutes until soft.
- In a pot, sauté chopped onion in olive oil until translucent.
- Remove roasted garlic from oven, squeeze cloves into the pot, and cook for 2 minutes.
- Add broth, bring to a simmer, and cook for 10 minutes.
- Puree the soup until smooth, then stir in heavy cream, salt, and pepper.
- Serve hot, garnished with fresh parsley and baguette slices.
Notes
- Roasted garlic adds depth and sweetness to the soup.
- Can be made vegetarian using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Method: Roasting, simmering, blending
- Cuisine: French
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal Kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg