Today I will share with you a fantastic keto French garlic soup recipe that brings together the rich flavors of roasted and raw garlic in a creamy, satisfying bowl.
This soup takes classic French cooking techniques and adapts them perfectly for a keto lifestyle, without losing any of the traditional taste.
What makes this soup special is the combination of both roasted and raw garlic. Roasting brings out the natural sweetness of garlic while softening its sharp edges, and the raw garlic adds that essential punch of flavor that makes French cuisine so memorable.
The addition of gruyere cheese gives it an extra layer of richness that works perfectly with the keto diet.
The best part about this recipe is how it transforms simple ingredients into something truly remarkable.
Heavy cream and egg yolks create a silky texture that makes every spoonful feel luxurious, while the chicken stock provides a solid foundation of flavor.
The end result is a restaurant quality soup that fits perfectly into your keto meal plan while still feeling like a real treat.
👍 Why You’ll Love This Recipe
Double Garlic Magic: This recipe uses both roasted and raw garlic, which creates an amazing depth of flavor. The roasted garlic becomes sweet and mellow, while the raw garlic adds that perfect kick.
Budget Friendly Luxury: While this soup tastes expensive, it’s actually quite affordable to make. Garlic is one of the cheapest ingredients around, and while gruyere cheese might cost a bit more, you don’t need much to get that amazing flavor.
Impressive for Guests: Want to host a dinner party while staying keto? This soup will impress both keto and non keto guests alike.
Perfect Macros: The combination of heavy cream, eggs, and cheese creates an ideal keto macro profile. You’re getting plenty of healthy fats, moderate protein, and minimal carbs. It’s a perfectly balanced keto meal in a bowl!
✨ Recipe Ingredients
- 2 heads Garlic (1 roasted, 1 raw, smashed)
- 1/2 cup Gruyere Cheese (shredded) – I recommend this one (amazon)
- 8 cups Chicken Stock
- 4 oz Heavy Cream
- 3 Eggs (separated, lightly whisked)
- 1 tablespoon Butter
- 1 1/2 tablespoons Olive oil
- 1 Shallot (sliced)
- 2 whole Cloves
- 1/4 teaspoon ground Sage
- 1 1/2 teaspoons Fresh Thyme
- 1 Bay Leaf
- 1 tablespoon Red Wine Vinegar
- 2 teaspoons Black pepper
- 1 1/2 teaspoons Salt
👨🍳 How To Make
Follow this easy recipe:
Step 1
Remove the top off one whole head of garlic. Drizzle it with olive oil. Wrap it in foil and bake in a preheated oven at 400°F for 35 minutes. Remove from the oven, let it cool for 10 minutes, and remove the cloves from the head.
Step 2
Place a Dutch oven over medium heat. Add the butter and olive oil and allow to melt. Add the shallot and cook for 2-3 minutes. Then, smash the garlic cloves (from 1 roasted head, 1 raw head), and add to the Dutch oven, cooking for 2-3 more minutes.
Step 3
Add the chicken stock and remaining spices and cook for about 7 minutes. Then, lower the heat and allow it to simmer for about ten minutes.
Step 4
Remove the bay leaf.
Step 5
Use an immersion blender or regular blender to make the soup smooth. If using a blender, don’t forget to allow the soup to cool down a bit first.
Step 6
Pour the soup puree back to the Dutch oven and allow it to simmer. Add the heavy cream and stir it in.
Step 7
Whisk the egg yolks in a small bowl. Add the red wine vinegar and mix. Place the egg whites in another bowl and lightly whisk them.
Step 8
Drizzle the egg whites into the soup, and stir. Then, start slowly tempering and adding the yolks to the soup.
Step 9
Raise the heat to medium, and cook for 7 more minutes. Serve hot with shredded Gruyere cheese and enjoy!
💡Tips
1. Don’t Rush the Roasted Garlic
When roasting the garlic, make sure the oven is fully preheated to 400°F before putting the garlic in. If your garlic is on the larger side, you might need to add an extra 5-10 minutes to the roasting time.
You’ll know it’s ready when you can easily pierce it with a fork and it feels very soft. The garlic should be golden brown and smell sweet, not burnt.
If it’s not soft enough, the garlic won’t blend smoothly into your soup later. Also, don’t skip the olive oil drizzle – it helps the garlic roast evenly and prevents burning.
2. The Blending Step
When it comes time to blend the soup, work in batches if you’re using a regular blender. Never fill the blender more than halfway – hot liquids expand when blended.
Start on low speed and gradually increase to high. If using an immersion blender, keep it slightly tilted and move it up and down through the soup to get everything really smooth.
Keep blending until you don’t see any garlic pieces – this might take a few minutes, but it’s worth it for that silky texture.
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FAQ
1. Will this soup taste too garlicky?
The soup has a balanced garlic flavor that isn’t overwhelming. This is because roasting one of the garlic heads makes it sweet and mild, while cooking the raw garlic in butter mellows its strong flavor. The cream and cheese also help balance the garlic taste.
2. What can I substitute for Gruyere cheese?
If you can’t find Gruyere, there are several good alternatives. Swiss cheese is the closest substitute and works really well.
Other options include Emmental, Raclette, or even a mixture of Swiss and Parmesan. Just make sure whatever cheese you choose melts well.
Keto French Garlic Soup
Print RecipeIngredients
- 2 heads Garlic 1 roasted, 1 raw, smashed
- 1/2 cup Gruyere Cheese shredded - I recommend this one (amazon)
- 8 cups Chicken Stock
- 4 oz Heavy Cream
- 3 Eggs separated, lightly whisked
- 1 tablespoon Butter
- 1 1/2 tablespoons Olive oil
- 1 Shallot sliced
- 2 whole Cloves
- 1/4 teaspoon ground Sage
- 1 1/2 teaspoons Fresh Thyme
- 1 Bay Leaf
- 1 tablespoon Red Wine Vinegar
- 2 teaspoons Black pepper
- 1 1/2 teaspoons Salt
Instructions
- Remove the top off one whole head of garlic. Drizzle it with olive oil. Wrap it in foil and bake in a preheated oven at 400°F for 35 minutes. Remove from the oven, let it cool for 10 minutes, and remove the cloves from the head.
- Place a Dutch oven over medium heat. Add the butter and olive oil and allow to melt. Add the shallot and cook for 2-3 minutes. Then, smash the garlic cloves (from 1 roasted head, 1 raw head), and add to the Dutch oven, cooking for 2-3 more minutes.
- Add the chicken stock and remaining spices and cook for about 7 minutes. Then, lower the heat and allow it to simmer for about ten minutes.
- Remove the bay leaf.
- Use an immersion blender or regular blender to make the soup smooth. If using a blender, don’t forget to allow the soup to cool down a bit first.
- Pour the soup puree back to the Dutch oven and allow it to simmer. Add the heavy cream and stir it in.
- Whisk the egg yolks in a small bowl. Add the red wine vinegar and mix. Place the egg whites in another bowl and lightly whisk them.
- Drizzle the egg whites into the soup, and stir. Then, start slowly tempering and adding the yolks to the soup.
- Raise the heat to medium, and cook for 7 more minutes. Serve hot with shredded Gruyere cheese and enjoy!
This was a bit time-consuming but worth it. The flavors are amazing.