French Garlic Soup with Cheesy Crostinis Recipe
French Garlic Soup is a rich and creamy blend of roasted garlic, aromatic herbs, and savory chicken broth, thickened to a smooth consistency and enriched with Parmesan cheese and eggs for a velvety texture. Served with crispy, golden cheesy crostinis, this comforting soup offers a perfect balance of garlicky depth and indulgent flavors, ideal for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: French
Ingredients
Soup Ingredients
- 2 tbsp salted butter
- 1 small white onion, minced
- 2 heads of garlic (24 cloves), sliced in half
- 2 thyme sprigs (stems discarded)
- ½ tsp dried sage
- 8 cups chicken broth
- 2 tbsp cornstarch
- ¼ cup Parmesan cheese, finely grated + the rind
- 3 large eggs
Cheesy Crostinis
- ½ baguette (about a 12-inch piece), cut diagonally into ⅓-inch slices
- 1 cup Parmesan cheese, finely grated
- Extra virgin olive oil, for brushing
Instructions
- Sauté Aromatics: In a pot, melt the butter over medium heat. Once hot, add the minced onion, sliced garlic cloves, thyme sprigs, dried sage, and a generous pinch of salt. Sauté on low heat for about 5 minutes until the garlic is softened and fragrant.
- Simmer the Soup: Stir in the cornstarch to coat the aromatics, then pour in the chicken broth and add the Parmesan rind. Stir well to combine. Bring to a simmer and let cook gently for 15 minutes to infuse the flavors.
- Blend the Soup: Remove the thyme sprigs, then carefully blend the soup using an immersion blender or transfer to a regular blender in batches until smooth. Return the blended soup to the pot, bring it back to a gentle simmer, and then turn off the heat.
- Temper the Eggs: In a large bowl or measuring cup, beat the eggs lightly. Slowly drizzle some hot soup (2–3 cups) into the eggs while continuously whisking to temper them and avoid curdling.
- Incorporate Egg Mixture: Pour the tempered egg mixture back into the pot with the soup. Turn the heat back to low-medium and gently simmer, stirring constantly, until the soup thickens slightly and is heated through but not boiling.
- Prepare Crostinis: Preheat your oven to 425°F. Slice the baguette diagonally into ⅓-inch pieces and arrange them in a single layer on a baking sheet.
- Dress and Bake: Lightly brush both sides of each bread slice with extra virgin olive oil. Evenly sprinkle the grated Parmesan cheese over the top of each slice.
- Bake and Crisp: Bake the crostinis in the preheated oven for 10–12 minutes until the cheese is golden brown and the bread is crisp. If needed, place the crostinis under the broiler for about one minute to further crisp and brown the cheese.
Notes
- Tempering the eggs is crucial to prevent them from scrambling when added to the hot soup.
- Using the Parmesan rind adds depth of flavor during simmering; be sure to remove it before blending.
- For a vegetarian option, substitute the chicken broth with vegetable broth.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
- The crostinis are best served fresh to maintain their crispiness.
