Garlic Soup with Gruyère Cheese Toast

This creamy soup is the garlicky version of French onion soup. Even though it is loaded with garlic and onions, the flavor is mellow, smooth, and beyond tasty. 

This soup has so much garlic that you can rest assured that the vampires won't be knocking on your door. 

This soup is elegant, delicious, and the perfect starter for a dinner party. Just serve it in small bowls or cups and float a toasted baguettes slice topped with melted Gruyère. Your guests will love it. 

For the bread, I used slices of this Pain Fendu. 

One of my favorite things about this soup is the Gruyère toast that you float on top. Gruyère is just about the most meltiest and delicious cheeses around. I've featured it a lot on this site, including in bacon and Gruyère muffins, Gruyère prosciutto scones, and sourdough crackers with Gruyère and thyme. 

I love cooking with Gruyère. 

Another thing I love about this recipe is that the soup is totally freezable. You can portion out serving sizes, place them in the freezer, and then let them thaw in the refrigerator before reheating. 

The hardest part about making this garlic soup is peeling the garlic. I like to use this silicone cyllinder to roll the garlic clove and remove the peel. 

To slice the garlic, I use a handy garlic press/slicer, which makes easy work of it. I think I picked it up at one of those Princess House parties I attended 100 years ago. 

The most important tool you will need is a blender, because after you cook all of the ingredients, you will have to blend everything together. I know it's pricey, but I luuuurve my Vitamix. 

This month, the Soup Saturday Swappers are making Spooky Soups. Our host is Culinary Adventures with Camilla. Be sure to check out everyone's spooky recipes. 

A Spooky Cat Pasta Lentil Soup by Sneha's Recipe

Anti-Vampire Potion (Garlic & Cheese Soup) by Palatable Pastime

Bat Wing Soup by Making Miracles

Bloody Night Soup (Roasted Beet Soup) by A Day in the Life on the Farm

Hungarian Pork Ghoul-ash by Culinary Adventures with Camilla

Pumpkin Ale Soup with Pork Eyeball Meatballs by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

Garlic Soup with Gruyère Toast

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Yield: 8 servings

Author: Karen Kerr

This creamy soup is the garlicky version of French onion soup. Even though it is loaded with garlic and onions, the flavor is mellow, smooth, and beyond tasty.

Ingredients

For the Soup

• 1 tablespoon unsalted butter
• 4 1/2 cups chopped onions
• 1 cup sliced garlic
• 8 cups chicken broth
• 1 1/4 teaspoons kosher salt, divided
• 1/4 teaspoon freshly ground black pepper
• 5 large egg yolks
• 1 cup heavy cream

For the Gruyère Toast

• 8 slices sourdough toast slices or baguette slices
• 3 tablespoons melted butter
• 2 large garlic cloves, halved
• 1 3/4 cups Gruyère cheese, shredded

Instructions

To Make the Soup

1. In a 6 to 8 quart sauce pan or Dutch oven, melt the butter over medium low heat. Add the onions and garlic and sauté until softened, about 7 minutes. 
2. Add the broth, 1 teaspoon of the salt, and the pepper. 
3. Bring the mixture to a boil. Partially cover the pot and reduce the heat to a simmer. Cook for 30 minutes and then remove from the heat. 
4. Blend the mixture (carefully) in batches in a blender. Once you have everything blended, return it all to the pot. 
5. Place the egg yolks in a small bowl and whisk in a cup of the hot soup to temper the eggs. Whisk them into the soup. Add the cream and 1/4 teaspoon of salt. 
6. Cook the soup for about 5 minutes on low, stirring constantly, to heat through. Garnish with the cheese toast. 

To Make the Gruyère Toast

1. Heat the oven to 350 degrees F
2. Place the bread on a rimmed baking sheet and brush the tops with butter. Rub the buttered side with the garlic.
3. Bake the bread slices for about 8 minutes, until crisp 
4. Sprinkle the bread slices with the cheese and bake for an additional 3 to 4 minutes, until melted. 

Calories

395.37

Fat (grams)

16.38

Sat. Fat (grams)

7.94

Carbs (grams)

44.36

Fiber (grams)

3.29

Net carbs

41.07

Sugar (grams)

9.03

Protein (grams)

19.30

Sodium (milligrams)

1751.89

Cholesterol (grams)

176.39

https://www.karenskitchenstories.com/2020/10/garlic-soup-with-gruyere-cheese-toast.html

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This recipe was adapted from Cook Real Food September/October 2018 from Hoffman Media