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Velvety Roasted Garlic Soup with Gruyère Croutons

Close-up of creamy garlic soup topped with charred, golden croutons and grated cheese.
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Make this rich and comforting Roasted French Country Garlic Soup. Roasting the garlic creates a deep, sweet flavor base for this velvety soup, perfect for cozy evenings. Top with Gruyère cheese croutons for a satisfying finish.

Ingredients

Scale
  • 2 large heads garlic
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 large yellow onion, chopped
  • 4 cups chicken or vegetable broth
  • 1 large Yukon Gold potato, peeled and diced
  • 1 teaspoon fresh thyme leaves
  • 1/2 cup heavy cream (or full-fat coconut milk for dairy-free)
  • Salt and freshly ground black pepper to taste
  • 4 slices crusty bread, cut into 1-inch cubes
  • 1 cup shredded Gruyère cheese

Instructions

  1. Preheat your oven to 400°F (200°C). Slice about 1/4 inch off the top of each garlic head to expose the cloves. Drizzle the exposed tops with 1 tablespoon of olive oil, wrap the heads loosely in foil, and roast for 35 to 45 minutes until the cloves are soft and caramelized. Let cool slightly.
  2. While the garlic roasts, heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and translucent, about 6 to 8 minutes.
  3. Squeeze the soft, roasted garlic pulp from the skins directly into the pot with the onions. Stir to combine.
  4. Add the broth, diced potato, and thyme leaves to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are very tender, about 15 minutes.
  5. Carefully transfer the soup mixture to a blender, or use an immersion blender directly in the pot. Blend until completely smooth and velvety. Return the soup to the pot if necessary.
  6. Stir in the heavy cream. Heat gently over low heat, but do not boil. Season generously with salt and pepper to your taste. This is where the rich garlic flavor develops.
  7. While the soup finishes, prepare the croutons. Toss the bread cubes with a drizzle of olive oil. Place them on a baking sheet and bake for 5 to 7 minutes until lightly golden. Remove from the oven and immediately sprinkle the Gruyère cheese over the hot bread cubes. Return to the oven for 2 to 3 minutes until the cheese is melted and bubbly.
  8. Ladle the hot soup into bowls. Top each serving with several Gruyère croutons before serving immediately.

Notes

  • For a deeper, sweeter flavor, roast the garlic a day ahead.
  • If you prefer a thinner soup, add a little extra broth until you reach your desired consistency.
  • This soup is excellent made ahead; store leftovers in the refrigerator for up to three days.

Nutrition

Find it online: https://daisyrecipe.com/roasted-garlic-soup-french-garlic-soup/