Ingredients
Scale
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 medium onion, chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Baguette slices, for serving
Instructions
- Melt butter in a large pot over medium heat.
- Add minced garlic and chopped onion; cook until fragrant and translucent.
- Pour in the broth and bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and season with salt and pepper.
- Serve hot, garnished with chopped parsley and accompanied by baguette slices.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For a thicker soup, reduce the broth or add a splash of cream during blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
