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Homemade French Garlic Soup

A rich and velvety soup made with roasted and sautéed garlic, thickened with potatoes, and topped with cheesy Gruyère baguette toasts.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner, Soup
Cuisine: European, French
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 3 heads garlic 2 for roasting, 1 for sautéing
  • 2 medium Yukon Gold potatoes peeled and diced
  • 1 large yellow onion chopped
  • 4 tbsp unsalted butter divided
  • 6 cups chicken or vegetable broth
  • 0.5 cup heavy cream
  • 1 bunch fresh thyme
  • 0.5 cup white wine dry
Topping
  • 1 loaf baguette sliced into rounds
  • 1 cup Gruyère cheese grated
  • 2 tbsp olive oil

Equipment

  • Cast Iron Skillet or Dutch Oven
  • Immersion Blender
  • Baking sheet
  • Knife

Method
 

  1. Preheat oven to 400°F (200°C). Cut tops off 2 garlic heads, drizzle with oil, wrap in foil, and roast for 40-45 mins.
  2. In a large pot, melt 2 tbsp butter. Sauté onion and remaining sliced raw garlic on low heat until soft (10 mins).
  3. Add diced potatoes, thyme, and wine. Cook 2 mins. Add broth, bring to boil, then simmer 20 mins until potatoes are tender.
  4. Squeeze roasted garlic into the pot. Remove thyme stems. Blend soup until smooth using an immersion blender.
  5. Stir in cream and remaining butter. Season with salt and pepper.
  6. Slice baguette, top with Gruyère cheese, and float on soup (or serve on side).
  7. Broil soup with bread on top for 2-3 mins until cheese is bubbly and golden.

Notes

Watch the broiler closely to prevent burning the cheese topping.