French Garlic Soup (with Cheesy Crostinis)
Rich, velvety, and bursting with garlic flavor, this comforting French Garlic Soup is topped with broiled cheesy crostinis and ready in under 40 minutes.
Equipment
- 1 Immersion blender or regular blender
Ingredients
Main ingredients
- 2 tablespoon Salted butter
- 1 Small white onion minced
- 24 cloves Garlic sliced in half (from 2 heads)
- 2 Thyme sprigs leaves only, stems discarded
- 0.5 teaspoon Dried sage
- 8 cups Chicken broth
- 2 tablespoon Cornstarch
- ¼ cup Parmesan cheese finely grated + rind
- 3 Large eggs beaten
- 0.5 Baguette sliced diagonally
- 1 cup Parmesan cheese for topping crostinis
- Extra virgin olive oil
Instructions
Instructions
- Preheat oven to 375°F for the crostinis.
- In a large pot over medium heat, melt the butter and sauté onion until soft, about 5 minutes.
- Add garlic, thyme, and sage. Cook for another 4–5 minutes until fragrant but not browned.
- Pour in the chicken broth and Parmesan rind. Bring to a boil, then simmer uncovered for 20 minutes.
- Remove the rind. Use an immersion blender (or regular blender carefully) to puree the soup smooth.
- Mix cornstarch with hot soup liquid to create a slurry. Stir back into soup until thickened.
- While stirring, slowly stream in beaten eggs in circular motion to form silky ribbons. Season with salt and pepper.
- Slice baguette into ⅓-inch pieces. Arrange on a baking tray and brush with olive oil. Top with grated Parmesan.
- Bake crostinis at 425°F for 10–12 minutes until crispy and golden. Broil for 1 minute if more browning needed.
- Ladle soup into bowls and top with cheesy crostinis to serve.
Notes
For crunchier crostinis, broil at the end for added texture. Store leftover soup and toppings separately to maintain crispiness.