Description
A comforting and savory Garlic and Herb Country Soup, perfect for chilly days.
Ingredients
Scale
- 4 cups chicken or vegetable broth
- 1 medium onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 tablespoon fresh parsley, chopped (or 1 teaspoon dried parsley)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup roasted garlic (about 2 heads of garlic)
- 1 tablespoon lemon juice
- Crusty bread, for serving
Instructions
- In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Stir in the thyme, parsley, salt, and black pepper. Cook for an additional minute until fragrant.
- Pour in the chicken or vegetable broth and bring the mixture to a boil. Reduce the heat and let it simmer for 15 minutes.
- While the soup is simmering, prepare the roasted garlic. Squeeze the roasted garlic cloves out of their skins and set aside.
- After the soup has simmered, add the roasted garlic and heavy cream. Use an immersion blender to puree the soup until smooth, or carefully transfer it to a blender in batches.
- Stir in the lemon juice and adjust seasoning if necessary. Heat through for an additional 5 minutes.
- Serve hot with crusty bread on the side.
Notes
- For a lighter version, substitute half of the heavy cream with low-fat milk or a non-dairy alternative.
- Add cooked chicken or white beans for extra protein and heartiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg