Ingredients
Scale
- 10 garlic cloves (about 50 g), whole and unpeeled
- 1 large yellow onion (about 150 g), chopped
- 4 cups (960 ml) vegetable or chicken broth
- 1 cup (240 ml) heavy cream
- 1 tbsp (15 ml) olive oil
- 4–5 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 small baguette or 4 slices crusty bread (about 150 g), for serving
- Salt and black pepper, to taste
- Fresh herbs or croutons, for garnish
Instructions
- Preheat oven to 400°F (200°C). Slice tops off garlic bulbs, drizzle with olive oil, wrap in foil, and roast for 30 minutes until golden and soft.
- In a large pot, heat olive oil over medium heat. Add onions and cook 5–7 minutes until translucent and fragrant.
- Squeeze roasted garlic from skins into the pot. Add broth and thyme. Bring to a gentle simmer.
- Simmer 15–20 minutes to develop flavor.
- Remove thyme sprigs and puree soup with an immersion blender until smooth.
- Stir in heavy cream and season with salt and black pepper.
- Ladle into bowls, garnish with herbs or croutons, and serve with warm baguette.
Notes
- Roast onions with garlic for deeper caramelized flavor.
- Use half-and-half or milk for a lighter version.
- Substitute rosemary or bay leaf if thyme isn’t available.
- Add extra broth to thin the soup if desired.
- Flavors deepen beautifully when made ahead and refrigerated overnight.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Roasting & Simmering
- Cuisine: French