Garlic Gruyère Soup

If you’ve looked at any of my recipes at all, you know one thing: I love garlic.

And I love cream. So that’s two things.

We could also add mushrooms in there for number three . . . and how could I forget rice?? So if you’ve looked at any of my recipes at all, you actually know four things. *Insert clever statement of your choice referencing Monty Python’s Spanish Inquisition skit*

This garlic soup recipe came to me from on high. It came via Tasty Kitchen, Pioneer Woman’s recipe sharing site. It came with angelic choruses singing in the starlit sky. It came with blazes of glory, strings of diamonds and pearls, and ribbons in its hair.

It is g-e-w-d. That means ‘good’ in case you’re a step behind things this morning.

I’m a step behind things this morning. But that’s another story, which my next cup of coffee with Peppermint Mocha creamer should put a lovely ending to–a lovely ending such as: “and then the girl with the saggy eyes poured herself a cup of office coffee laced with Peppermint Mocha creamer and she lived happily! Ever! After! Her eyes went from saggy to bloodshot! Then she started typing at 1,000 WPM and cranking out her morning’s work! And the people rejoiced!”

It’s the power of caffeine on a grey morning, folks.

Anyway, enough falderal. We’ve got to get this thing started or I’ll just keep jibber-jabbering all morning long and we’ll never get to the part with the soup in it. Let’s boil it down to the bare facts: cream. Garlic. Wine. Garlic. Cheese. Garlic.


1 TBS olive oil

1 large onion, thinly sliced

16 cloves garlic, smashed

1 c dry white wine

4 c chicken stock

1 Bay leaf

2 cups French bread, torn into pieces

3/4 c heavy whipping cream

½ cups shredded Gruyère or Parmesan

First things first: slice your onion and smash your garlic.

You can see my container of pre-peeled garlic lurking there in the background. It’s one of the many delights provided by my local Asian grocery store.

Now heat the oil in a large pot and add the onion and garlic.

Cook over medium heat for 10 to 12 minutes, by the end of which they will start to get goldeny brown. It’s called caramelization and it’s the greatest culinary technique in creation.

Make sure your wine bottle is open. This funky opener was made for girls like me, who have broken corks untold with traditional bottle openers. It’s called a rabbit, and it would be a great Christmas gift for the struggling wine-opener in your family.

Add the white wine and cover the pot.

Reduce the heat to low, and cook for 10 minutes, giving it a stir every now and then.

It’s now looking something like this, and smelling like your wildest dreams come true.

Pour in the chicken stock and the bay leaf–you could easily use vegetable stock to make this dish vegetarian.

Bring it to a boil . . .

. . . then cover the pot and simmer it over low heat for 30 minutes.

I used this time to tear up my bread, grate my Parmesan, and measure out my cream.

Yes, it’s my Parmesan and my cream. Not the cream. Mine, mine, mine!! All mine!!! Though I will kindly share the cellulitis with you.

Yes, I cheated and used Parmesan even though I specifically used ‘Gruyère’ in the recipe title. But have you seen the prices on Gruyère these days? Have you seen them? And the Parmesan was on sale for $3.49 a wedge! They made me do it!

Try not to consume all the bread and parmesan before its time.

After those 30 minutes are up, turn off the stove and add the torn bread pieces . . .

. . . cover the pot and let it sit for 10 minutes. The bread will get mushy and schmushy–don’t question the process. Just believe.

Take the bay leaf out and try not to wonder why it’s glimmering like gold. Is it a leaf from Loth-Lorien?

I think Galadriel would totally dig this soup, yo.

Now put your immersion blender in and puree this baby.

You can also pour the soup into a regular blender (working in batches) and whizz it there, but make sure not to hurt or burn yourself in the process. I’ve heard stories of exploding soups and I want to make sure those do not take place in your life or kitchen.

Puree the soup until it’s nice and smooth, then stir in the cream . . .

. . . and add generous amounts of black pepper, and salt to taste. Taste it a few times. And then a few more. I know I certainly did.

Garnish each bowl with a hefty sprinkling of cheese. I added green onions for color.


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26 Responses to Garlic Gruyère Soup

  1. helenog says:

    Mmmm that looks delicious – I’ll defo have to give that a try! :)

  2. Please do not share your cellulite. My thighs are overburdened already.

  3. Looks perfect, especially with the cold weather coming on. Great photos as well, keep them coming!

  4. Cindy says:

    OK OK OK, you can come and visit. You will enjoy it; have a rabbit, a bay tree and a well stocked wine shelf. And our local gruyere will make you quite drunk with joy.

    What/who is Loth-Lorien?

    • Jenna says:

      Ooooh, a well stocked wine shelf? A bay tree? Yes please! =)
      Loth Lorien is that quasi-magical forest where the elves live in “The Lord of the Rings”–Galadriel is the elf queen. I thought the leaf looked kind of magical and sparkly, so there’s the connection.

  5. Tes says:

    Wow the soup looks so creamy and delicious. It sounds so perfect for this season.
    Thanks for sharing :)

  6. Weighting For 50 says:

    This looks delicous. Everything is better with cheese!!!!

  7. This looks and sounds really good. Gruyere is so good.

  8. Circe says:

    As yummy as this looks, I don’t think I could try it, I am now afraid of having a blender explosion.

    But I do have to say that you have the coolest soup bowls, very pretty.

  9. My mouth is watering! I read the entire recipe. It’s not difficult! Parmesan is quite expensive enough. I will return soon to this page, I hope. So many of my plans are delayed, but my intention is right on. Blessings to you, Jenna…

  10. Wendi says:

    Have you considered putting some parmesan rind into the soup as it cooks. Gives soup a wonderful flavor and after the rind has cooked it becomes soft and chewy and heavenly.

    • Jenna says:

      I will have to do that next time! I’ve been wanting to try that method for a while now, and I can’t believe I didn’t seize that obvious opportunity . . . thanks for the idea!

  11. Kristy says:

    Wow! Your pics of this soup & all the step of how to make it are amazing!!

  12. That looks so good! I don’t have an immersion blender, so I’m wondering if I could still make this by running the garlic through a garlic press…

    • Jenna says:

      The thing about using a garlic press when prepping the garlic is that the garlic would probably burn instead of caramelizing–plus, the onions and bread need to be pureed as well. You can use a regular blender–just do it carefully, in batches, and make extra sure the cover is tightly on.

  13. Oh. My. Gracious! I have to have this soup. Now. I can’t tell you how much I love garlic. And yes, I would marry it! I’m off to buy the ingredients…YUM!

  14. planejaner says:

    I am embarrassed to admit I just drooled on my keyboard.
    that looks like The Sauce, for sure.

  15. Wow…what a gloriously indulgent soup! It looks so divine!

  16. Christina says:

    This sounds so amazingly good. My stomach is growling!

  17. Danelle says:

    Oh my goodness! I love garlic! This looks so fabulous. I bet it smells good too!

  18. SoupAddict says:

    SoupAddict has serious envy of your wooden soup bowls. I’ve been on the lookout for the perfect garlic soup – I think I remember seeing it on TK before, but your photos won me over here!

  19. Juliana says:

    Jenna, this Gruyère soup with garlic looks fabulous…I can almost smell it…perfect for a cold night :-)

  20. Veronica says:

    Oh no you didn’t! Oh yes I must! Make this, that is. Ohhhhh, so incredible. why must you do this to me at midnight in the middle of the week when grocery shopping is still four days away???? BTW, you SO TOTALLY CRACK ME UUUUP GIRL! <3

  21. Morocco says:

    I’m sooooooo going to make this soup! Thanks for posting it!

  22. Mads says:

    This looks like a recipe I could get behind. I too am a fan of garlic and cream. Num

  23. Pingback: Garlic & Gruyere Soup | The Cheeky Kitchen

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