Ingredients
Scale
- 4 tablespoons olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
- Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley and accompanied by crusty bread.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Sauté the garlic to enhance its flavor before blending.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg