Ingredients
Scale
- 4 tablespoons unsalted butter
- 1 large onion, chopped
- 6 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and freshly ground pepper to taste
- Fresh 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 minute until fragrant.
- Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or carefully blend in batches.
- Stir in the heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh parsley.
Notes
- For a dairy-free version, substitute coconut milk for heavy cream.
- Adjust garlic amount for stronger flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (240ml)
- Calories: 230 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg