Ingredients
Scale
- 4 heads of garlic, peeled
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Add peeled garlic and cook for another 2 minutes, stirring frequently.
- 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, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley and a drizzle of olive oil.
Notes
- This soup pairs well with toasted bread or croutons for added crunch.
- Adjust garlic amount for a stronger or milder flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg