Ingredients
Scale
- 4 tablespoons butter
- 5 cloves garlic, minced
- 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, melt butter over medium heat. Add minced garlic and chopped onion, sauté until fragrant and translucent.
- Add broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Puree the soup using an immersion blender or transfer to a blender and blend 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 if desired.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- Add a splash of white wine during sautéing for extra depth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 290 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 70mg