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, chopped
Instructions
- Melt butter in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in minced garlic and cook for another minute.
- Pour in broth and bring to a simmer. Cook for 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in heavy cream, season with salt and pepper.
- Serve hot, garnished with chopped parsley.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free option.
- For a thicker consistency, simmer longer or add a potato during cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
