Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 6 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper to taste
- Fresh thyme or parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another 2 minutes until fragrant.
- Pour in broth, bring to a boil, then reduce heat and simmer for 15 minutes.
- Using an immersion blender, blend the soup until smooth (or transfer to a blender carefully).
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs and a swirl of cream if desired.
Notes
- For a vegan version, substitute butter with olive oil and heavy cream with coconut cream or almond milk.
- Ensure the garlic is minced finely for even flavor.
- 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: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg