Menu Enter a recipe name, ingredient, keyword...


Garlic Soup


Google Ads
Rate this recipe 4/5 (1 Votes)


  • 20 garlic cloves, peeled
  • 1 Tbsp. olive oil
  • 2 large onions, halved and sliced
  • 2 Tbsp. butter
  • 2 1/2 cups chicken broth
  • 1 Tbsp. minced fresh thyme
  • 1 bay leaf
  • 1 cup heavy whipping cream
  • 2 cups cubed sourdough bread, crusts removed
  • 2 Tbsp. olive oil
  • 1 tsp. minced fresh rosemary
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 cup shredded Gruyere cheese
  • 2 Tbsp. minced fresh parsley



Step 1

In a small skillet, cook garlic in oil over low heat for 3-5 minutes or until golden brown. Remove from heat; set aside.

In a dutch oven over medium high heat, cook onions in butter until softened. Reduce heat to medium low; cook, stirring occasionally, for 30 minutes or until deep golden brown. Add the broth, thyme, bay leaf and reserved garlic. Bring to a boil. Reduce heat; cover and simmer for 20 minutes to allow flavors to blend. Stir in cream; heat through. Discard bay leaf.

For croutons, place bread in a small bowl. Combine the oil, rosemary, salt and pepper; drizzle over bread and toss to coat. Place in an ungreased baking pan. Bake at 400 for 15-20 minutes or until golden brown, stirring occasionally.

Divide soup among four bowl, top with croutons, cheese and parsley.

You'll also love

Review this recipe

Roast Beef with Slow Cooked Tomatoes and Garlic Garlic Flavored Lobster Tails