30+ Delicious French Soup Recipes for Every Season

French cuisine is synonymous with rich flavors, comforting textures, and culinary traditions that have stood the test of time. Among the many gems of French gastronomy, French soups are an essential part of every meal, offering a perfect balance of nutrition, taste, and culture.

Whether you’re looking for a warming dish to enjoy on a chilly evening or a light appetizer to begin a hearty meal, French soups provide a variety of options that will suit every palate.

From creamy vegetable soups to savory broths and heartwarming classics like French onion soup, these recipes will transport you straight to the heart of France.

In this blog article, we’ve gathered 30+ incredible French soup recipes that showcase the diverse and delicious flavors of French cooking.

Whether you’re a beginner in the kitchen or a seasoned cook, these recipes will inspire you to recreate classic French dishes and discover new favorites. So grab your ladle and prepare to dive into the world of French soups!

30+ Delicious French Soup Recipes for Every Season

French soups offer a world of flavors and textures, from the light and refreshing to the rich and indulgent. With recipes that range from vibrant vegetable soups to luxurious cream-based broths, there’s something for everyone to enjoy.

Whether you’re craving the comfort of a classic French onion soup, the delicate flavors of a leek and potato soup, or the simple elegance of a spinach and potato soup, French cuisine has a recipe to suit every occasion.

These soups not only nourish the body but also tell a story of tradition and creativity, making them the perfect way to bring a little piece of France into your kitchen.

So don’t hesitate to try these 30+ French soup recipes and let your tastebuds experience the best of French culinary art.

French Onion Soup

French Onion Soup is a classic French dish renowned for its savory depth of flavor, rich caramelized onions, and a delicious, melty layer of cheese. This hearty soup combines sweet, slow-cooked onions with beef broth, topped with toasted baguette slices and smothered in melted Gruyère cheese. It’s the perfect comfort food for cold days or a cozy dinner with friends.

Ingredients:

• 6 large yellow onions, thinly sliced
• 4 tbsp unsalted butter
• 1 tsp salt
• 1/2 tsp sugar
• 4 cups beef broth
• 1 cup dry white wine
• 2 tbsp all-purpose flour
• 1 tsp fresh thyme leaves
• 1 bay leaf
• 1 French baguette, sliced into 1-inch pieces
• 2 cups Gruyère cheese, shredded
• Freshly ground black pepper to taste

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced onions, salt, and sugar, cooking until the onions become golden brown and caramelized, about 45 minutes. Stir occasionally to avoid burning.
2. Sprinkle the flour over the caramelized onions and cook for another minute to form a roux.
3. Gradually add the wine while stirring, scraping up any browned bits from the bottom of the pot.
4. Add the beef broth, thyme, and bay leaf. Bring the soup to a simmer, and let it cook for about 30 minutes. Season with freshly ground black pepper to taste.
5. Meanwhile, toast the baguette slices under the broiler until they are crispy.
6. To serve, ladle the soup into oven-safe bowls, top with the toasted bread, and sprinkle with Gruyère cheese.
7. Place the bowls under the broiler for a few minutes until the cheese is melted and bubbly.

French Onion Soup is the epitome of French comfort food, balancing savory and sweet flavors. The caramelized onions provide a rich, sweet base, complemented by the umami of the beef broth and the indulgence of melted cheese. Whether enjoyed as a starter or a main dish, it’s sure to warm your soul and impress guests with its classic French charm.

Potato Leek Soup (Soupe Parmentière)

Potato Leek Soup is a light yet creamy French soup made with tender leeks and potatoes, providing a smooth and velvety texture. This dish is beloved for its simplicity, yet it delivers a comforting and satisfying flavor. It’s a perfect soup for any season, whether served hot or chilled, and it’s a fantastic way to showcase the delicate flavor of leeks.

Ingredients:

• 4 large leeks, cleaned and chopped
• 4 medium potatoes, peeled and diced
• 1 small onion, chopped
• 3 tbsp unsalted butter
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks, onion, and a pinch of salt, cooking until softened, about 10 minutes.
2. Add the potatoes and vegetable broth to the pot, bringing it to a boil. Reduce the heat and simmer for about 20 minutes or until the potatoes are tender.
3. Use an immersion blender or transfer the soup in batches to a blender and blend until smooth.
4. Return the soup to the pot, add the cream, and stir to combine. Season with salt and pepper to taste.
5. Heat the soup for another 5 minutes, then remove from heat. Garnish with fresh parsley before serving.

Potato Leek Soup is a deliciously creamy and comforting dish, with the mild flavors of leeks and potatoes blending seamlessly together. The addition of heavy cream makes the texture rich and velvety, while the fresh parsley adds a touch of color and brightness. Whether served as a starter or paired with crusty bread for a full meal, this soup is a perfect example of French culinary simplicity at its best.

Bouillabaisse (Provençal Fish Soup)

Bouillabaisse is a traditional fish soup hailing from the coastal regions of Provence, France. Known for its vibrant, flavorful broth made from a variety of fresh fish, shellfish, and aromatic herbs, this dish is a true celebration of the Mediterranean flavors. Served with a side of rouille sauce and toasted baguette, Bouillabaisse is a feast for both the eyes and the taste buds.

Ingredients:

• 1 lb firm white fish (such as cod or snapper), cut into chunks
• 1 lb shellfish (shrimp, mussels, clams, etc.)
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 leeks, cleaned and chopped
• 3 cloves garlic, minced
• 1 large tomato, chopped
• 1/2 tsp saffron threads
• 1 tsp fresh thyme
• 1 bay leaf
• 4 cups fish stock
• 1/2 cup dry white wine
• 1/2 tsp orange zest
• Salt and freshly ground black pepper to taste
• 1 French baguette, sliced and toasted
• Rouille sauce (for serving)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onions, leeks, and garlic, and sauté until softened, about 5 minutes.
2. Add the tomatoes, saffron, thyme, bay leaf, fish stock, white wine, and orange zest. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes to allow the flavors to meld.
3. Add the firm fish chunks and simmer for another 10 minutes, until the fish is cooked through.
4. Add the shellfish and cook for an additional 5 minutes, or until the shellfish open.
5. Season the soup with salt and pepper to taste, and remove the bay leaf before serving.
6. Serve the Bouillabaisse with toasted baguette slices and a dollop of rouille sauce on top.

Bouillabaisse is the epitome of Provençal cuisine, brimming with the fresh, bright flavors of the Mediterranean. The combination of various fish, shellfish, and aromatic herbs creates a complex and flavorful broth that transports you straight to the French coast. Paired with rouille and crusty bread, this soup is an indulgent, hearty dish perfect for special occasions or an elaborate family dinner.

French Vegetable Soup (Soupe au Pistou)

Soupe au Pistou is a flavorful, hearty vegetable soup that is a staple of southern French cuisine. This soup is packed with fresh, seasonal vegetables like beans, potatoes, tomatoes, and zucchini, making it a healthy and nourishing dish. What sets this soup apart is the addition of pistou, a fragrant basil sauce similar to pesto, which is stirred into the soup just before serving. The result is a vibrant, savory, and herbaceous soup that is as comforting as it is delicious.

Ingredients:

• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 2 zucchini, chopped
• 2 medium potatoes, peeled and diced
• 1 cup green beans, cut into 1-inch pieces
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1/2 cup small pasta (like ditalini or elbow)
• Salt and freshly ground black pepper to taste

For the Pistou:

• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup olive oil
• 1/4 cup grated Parmesan cheese
• Salt to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, and zucchini, and sauté until softened, about 10 minutes.
2. Add the potatoes, green beans, and tomatoes, then pour in the vegetable broth. Bring to a boil, then reduce to a simmer and cook for 20 minutes, until the vegetables are tender.
3. Add the pasta and cook until al dente, about 10 minutes.
4. While the soup simmers, prepare the pistou by blending the basil, garlic, olive oil, Parmesan cheese, and a pinch of salt in a food processor or mortar and pestle until smooth.
5. Once the soup is ready, stir in the pistou just before serving. Taste and adjust seasoning with salt and pepper.

Soupe au Pistou is a perfect example of how fresh ingredients and simple preparations can create an unforgettable dish. The combination of colorful vegetables and the aromatic basil pistou elevates the soup, adding layers of richness and fragrance. This soup is a wholesome meal that celebrates the flavors of the season and is ideal for a light lunch or dinner, especially when paired with crusty bread.

Creamy Tomato Soup (Soupe à la Tomate Crémée)

Creamy Tomato Soup is a French take on the classic American dish, with a refined depth of flavor. Using fresh, ripe tomatoes and a touch of cream, this soup offers a perfect balance of acidity and sweetness, making it both comforting and satisfying. It’s an ideal meal for any occasion, whether served as a starter or paired with a grilled cheese sandwich for a complete comfort food experience.

Ingredients:

• 6 large ripe tomatoes, peeled and chopped
• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tsp fresh basil, chopped
• 1 tsp sugar (optional, depending on the sweetness of the tomatoes)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the chopped tomatoes and cook for another 5 minutes until they start to break down.
3. Pour in the broth and bring to a boil. Reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.
4. Using an immersion blender, puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
5. Return the soup to the pot, stir in the heavy cream, and season with salt, pepper, and sugar (if using). Let the soup simmer for another 5 minutes.
6. Serve hot, garnished with chopped fresh basil.

This creamy tomato soup is a delightful variation of the classic, offering a smooth, velvety texture with a rich, satisfying flavor. The addition of fresh basil and a touch of cream gives it a comforting, luxurious quality, making it perfect for a cozy meal. Pair it with grilled cheese for a nostalgic yet refined version of this timeless combination, or enjoy it as is for a lighter option.

French Cauliflower Soup (Soupe de Chou-Fleur)

French Cauliflower Soup is a simple, elegant dish that highlights the delicate flavor of cauliflower. With a smooth, creamy texture and subtle seasoning, this soup makes for a light, nutritious starter or a satisfying meal. Its richness comes from the cauliflower itself, and a splash of cream adds just the right amount of indulgence without overpowering the vegetable’s natural flavors.

Ingredients:

• 1 medium cauliflower, broken into florets
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 tbsp unsalted butter
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Add the cauliflower florets and cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring the soup to a boil. Reduce the heat and let it simmer for 20-25 minutes, until the cauliflower is tender.
4. Use an immersion blender or transfer the soup to a blender in batches, pureeing until smooth and creamy.
5. Stir in the heavy cream, and season with salt and pepper to taste. Heat for an additional 5 minutes to combine the flavors.
6. Serve the soup hot, garnished with fresh parsley.

French Cauliflower Soup is a comforting and elegant dish that emphasizes the beauty of simple, fresh ingredients. The creamy texture and subtle flavor of the cauliflower create a satisfying soup that’s light yet nourishing. It’s perfect as an appetizer for a French-themed dinner or enjoyed on its own for a healthy, cozy meal. The finishing touch of parsley adds a refreshing burst of color and flavor, rounding out this lovely soup.

French Leek and Potato Soup (Soupe Vichyssoise)

Soupe Vichyssoise, a classic French soup, is a velvety, creamy dish traditionally served cold, though it can be enjoyed warm as well. This soup combines the mild, earthy flavor of leeks with the smooth texture of potatoes, creating a luxurious, satisfying bowl of goodness. Vichyssoise is simple yet elegant, with a delicate balance of flavors that make it a beloved starter for many French meals. The addition of cream and a hint of nutmeg brings an extra layer of richness, making it perfect for any season.

Ingredients:

• 3 leeks, white and light green parts only, cleaned and sliced
• 2 large potatoes, peeled and diced
• 1 medium onion, chopped
• 4 cups chicken or vegetable broth
• 1/2 cup heavy cream
• 1 tbsp unsalted butter
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg (optional)
• Fresh chives, chopped (for garnish)

Instructions:

1. In a large pot, melt the butter over medium heat. Add the sliced leeks and onions and cook until softened, about 10 minutes.
2. Add the diced potatoes and continue to cook for another 5 minutes, stirring occasionally.
3. Pour in the broth and bring to a boil. Reduce the heat and let the soup simmer for 20-25 minutes, or until the potatoes are tender.
4. Remove the soup from the heat and use an immersion blender to puree it until smooth. Alternatively, transfer the soup to a blender in batches.
5. Stir in the cream and season with salt, pepper, and nutmeg. Heat the soup gently for another 5 minutes.
6. Serve the soup hot or cold, garnished with chopped chives.

Soupe Vichyssoise is a wonderfully smooth and creamy soup that celebrates the simple, comforting flavors of leeks and potatoes. Whether served chilled in the warmer months or hot during cooler weather, it remains a timeless classic in French cuisine. The creaminess and delicate seasoning make it an ideal starter for any meal or a refreshing light lunch. The addition of chives offers a fresh, oniony contrast, enhancing the soup’s overall flavor profile.

French Onion Soup (Soupe à l’Oignon Gratinée)

French Onion Soup is a rich, flavorful soup made with caramelized onions and a deep beef broth, traditionally topped with a crusty piece of bread and melted cheese. It is the ultimate comfort food, offering a perfect balance of sweetness from the caramelized onions and savory depth from the broth. Baked until golden and bubbling, this soup is a hearty and indulgent dish that has become a staple in French bistros worldwide.

Ingredients:

• 4 large yellow onions, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cups beef broth
• 1 cup dry white wine
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried thyme)
• Salt and freshly ground black pepper to taste
• 4 slices French baguette, toasted
• 1 1/2 cups Gruyère cheese, grated

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are deeply caramelized, about 25-30 minutes.
2. Add the minced garlic, bay leaf, and thyme, and cook for another minute.
3. Pour in the wine and let it reduce for 5 minutes. Then add the beef broth and bring the soup to a simmer. Cook for another 15-20 minutes to allow the flavors to meld. Season with salt and pepper to taste.
4. Preheat your broiler. Ladle the soup into oven-safe bowls, then top each with a slice of toasted baguette. Sprinkle with grated Gruyère cheese.
5. Place the bowls under the broiler for 3-5 minutes, until the cheese is melted and bubbly and lightly browned.

French Onion Soup is a deeply comforting dish that’s perfect for cold weather, offering a rich combination of flavors that warms the soul. The sweet, caramelized onions meld beautifully with the savory broth and melty cheese, creating a deliciously indulgent treat. This soup is a perfect starter for a French-inspired meal or as a meal on its own, served with a crisp salad. Its simple yet satisfying nature has made it a French classic that continues to be adored worldwide.

French Bean Soup (Soupe de Haricots Blancs)

Soupe de Haricots Blancs is a nourishing French bean soup that showcases the creamy texture and subtle flavor of white beans. The soup is typically prepared with ingredients like garlic, leeks, carrots, and herbs, creating a hearty, satisfying dish perfect for a cozy meal. With the rich base of beans and vegetables, it is a wholesome, protein-packed soup that can be made vegetarian or with added bacon for a smoky twist.

Ingredients:

• 2 cups dried white beans (such as Great Northern or Cannellini)
• 1 onion, chopped
• 2 carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, chopped (for garnish)
• Optional: 1/2 cup diced bacon or ham (for a smoky flavor)

Instructions:

1. Soak the beans in water overnight. Drain and rinse them before cooking.
2. In a large pot, heat the olive oil over medium heat. Add the onion, carrots, leeks, and garlic, and sauté until softened, about 10 minutes.
3. Add the soaked beans, broth, thyme, and bay leaf. Bring the mixture to a boil, then reduce the heat and let it simmer for 1-1.5 hours, or until the beans are tender.
4. If using, add the diced bacon or ham and cook for another 10 minutes, allowing the flavors to blend.
5. Remove the bay leaf and season the soup with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Soupe de Haricots Blancs is a simple yet satisfying French dish that is both hearty and healthy. The creamy white beans serve as the perfect base, absorbing the flavors of the vegetables and herbs. Whether made with or without bacon, this soup is a nourishing meal that is great for any time of year. The addition of fresh parsley adds a touch of freshness, balancing the rich flavors of the beans and broth. It’s a comforting, protein-packed option that’s both wholesome and satisfying.

French Tomato Soup (Soupe à la Tomate)

Soupe à la Tomate, a classic French tomato soup, is a comforting and vibrant dish that highlights the natural sweetness and acidity of tomatoes. Made with ripe tomatoes, fresh herbs, and a hint of cream, this soup is velvety, tangy, and packed with flavor. While simple in its ingredients, the soup’s depth of taste is achieved through the slow cooking of tomatoes, which bring out their sweetness and intensify the flavors. It is perfect for a light lunch or as a starter to a more substantial French meal.

Ingredients:

• 2 lbs ripe tomatoes, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and diced
• 2 tbsp olive oil
• 4 cups vegetable or chicken broth
• 1 tbsp fresh basil, chopped (or 1 tsp dried)
• 1 tsp fresh thyme, chopped (or 1/2 tsp dried)
• 1/2 cup heavy cream (optional for richness)
• Salt and freshly ground black pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, and carrot, and sauté until softened, about 5-7 minutes.
2. Add the chopped tomatoes to the pot and cook for another 10 minutes, allowing them to release their juices and soften.
3. Pour in the broth, add the basil and thyme, and bring the soup to a boil. Reduce the heat and let it simmer for 20-30 minutes.
4. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend for a shorter time.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste. Simmer for another 5 minutes to blend the flavors.
6. Serve hot, garnished with additional fresh basil or a dollop of cream.

Soupe à la Tomate is a simple, delicious dish that celebrates the rich, natural flavors of tomatoes. Its creamy texture, balanced by the tanginess of the tomatoes and the aromatic herbs, makes it a satisfying and light meal. The addition of cream adds a luxurious touch, but it can also be omitted for a lighter version. Whether served with a crusty baguette or a dollop of sour cream, this tomato soup is a quintessential French comfort food that can be enjoyed year-round.

French Pea Soup (Soupe aux Pois)

Soupe aux Pois, a French pea soup, is a delightful and comforting dish, particularly popular during the colder months. Made with tender green peas, leeks, carrots, and fresh herbs, this soup offers a light yet satisfying taste of spring. It is a perfect way to enjoy the fresh sweetness of peas, which is enhanced by the slow cooking process. With its delicate flavor and smooth texture, it is an ideal dish for both casual meals and special occasions.

Ingredients:

• 3 cups frozen or fresh green peas
• 1 onion, chopped
• 1 leek, cleaned and sliced
• 2 carrots, peeled and diced
• 4 cups vegetable or chicken broth
• 1 tbsp olive oil
• 1 tsp fresh thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup fresh parsley, chopped (for garnish)
• Optional: 1/2 cup heavy cream or a dollop of crème fraîche for richness

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, leek, and carrots, and sauté until the vegetables are soft, about 8-10 minutes.
2. Add the peas, vegetable broth, and thyme to the pot, and bring the mixture to a boil.
3. Reduce the heat and simmer the soup for 15-20 minutes, or until the peas are tender and the flavors have melded.
4. Use an immersion blender to puree the soup until smooth, or blend it in batches if you prefer a silkier texture.
5. Season with salt and pepper to taste. If desired, stir in a splash of cream for added richness.
6. Serve hot, garnished with fresh parsley or a dollop of crème fraîche.

Soupe aux Pois is a fresh and flavorful French soup that highlights the natural sweetness of peas. The smooth, velvety texture makes it incredibly satisfying, while the fresh herbs and vegetables provide a light, aromatic base. This soup is not only a great way to enjoy peas in their prime but also a versatile dish that can be served with or without cream. Whether enjoyed on its own or as a side, it offers a healthy and comforting option for any meal.

French Cabbage Soup (Soupe au Chou)

Soupe au Chou is a rustic, wholesome French cabbage soup that is hearty and satisfying. The cabbage provides a mild, slightly sweet flavor that is complemented by the savory richness of the broth. Traditionally, this soup is made with a variety of vegetables such as carrots, leeks, and potatoes, and often includes some type of meat, such as bacon or sausage, to enhance the flavor. This dish is a wonderful way to enjoy the earthy taste of cabbage, while also providing a filling and nutritious meal.

Ingredients:

• 1 medium head of cabbage, chopped
• 2 carrots, peeled and diced
• 2 leeks, cleaned and sliced
• 2 potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp dried thyme
• Salt and freshly ground black pepper to taste
• Optional: 1/2 cup cooked bacon or sausage for added flavor
• Fresh parsley for garnish

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the garlic, leeks, and carrots, and sauté for 5-7 minutes until the vegetables begin to soften.
2. Add the chopped cabbage, potatoes, broth, bay leaf, and thyme to the pot. Bring the soup to a boil.
3. Reduce the heat and let the soup simmer for 30-40 minutes, or until the cabbage and vegetables are tender.
4. If using bacon or sausage, stir it into the soup during the last 10 minutes of cooking.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Soupe au Chou is a deeply satisfying, nourishing French soup that brings together simple, wholesome ingredients. The cabbage provides a mild sweetness, while the broth absorbs all the flavors of the vegetables and herbs, creating a rich and comforting dish. The optional addition of bacon or sausage adds a savory element, but the soup is equally delicious in its vegetarian form. Perfect for warming up on a chilly day, Soupe au Chou is a great example of rustic French cuisine at its best.

French Leek and Potato Soup (Soupe Poireau-Pomme de Terre)

Soupe Poireau-Pomme de Terre is a quintessential French comfort food, known for its creamy texture and delicate flavors. This leek and potato soup is simple yet rich, with the sweetness of leeks and the earthiness of potatoes creating a harmonious balance. Often enjoyed as a light meal or starter, it is perfect for cold days, offering warmth and nourishment. The French use a slow-cooking technique to bring out the full flavors of the ingredients, making this dish a true example of the “simplicity is key” approach to French cooking.

Ingredients:

• 3 leeks, cleaned and sliced
• 4 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 tbsp butter
• 1/2 cup heavy cream (optional)
• Salt and freshly ground black pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, melt the butter over medium heat. Add the leeks, onion, and garlic, and sauté until softened, about 8 minutes.
2. Add the diced potatoes to the pot and stir to combine with the leeks and onions.
3. Pour in the broth and bring the soup to a boil. Reduce the heat and let it simmer for 25-30 minutes, or until the potatoes are tender.
4. Use an immersion blender to puree the soup until smooth. For a chunkier texture, blend only half of the soup.
5. Stir in the heavy cream (if using) and season with salt and pepper to taste.
6. Serve hot, garnished with fresh chives.

Soupe Poireau-Pomme de Terre is a wonderfully simple French dish that showcases the natural flavors of leeks and potatoes. The creamy consistency makes it a perfect comfort food, while the subtle yet satisfying taste will please both casual and refined palates. Whether enjoyed on a chilly evening or as an appetizer, this leek and potato soup is a classic that never goes out of style. It’s an ideal choice for those seeking a warming, healthy, and delicious French dish.

French Onion Soup (Soupe à l’Oignon)

Soupe à l’Oignon is one of the most iconic French soups, known for its deep, savory flavors and rich, golden color. Made with caramelized onions and a rich beef broth, this soup is topped with a slice of toasted baguette and melted cheese. The sweetness of the onions, achieved by slow caramelization, balances the richness of the broth. The addition of the cheese toast creates a hearty finish, making this soup an ultimate comfort dish. A true French classic, it’s perfect for chilly evenings or as a starter for a French-inspired meal.

Ingredients:

• 4 large onions, thinly sliced
• 2 tbsp butter
• 1 tbsp olive oil
• 4 cups beef broth
• 1/2 cup dry white wine
• 1 tbsp fresh thyme, chopped
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 4 slices of baguette
• 1 1/2 cups Gruyère cheese, grated

Instructions:

1. In a large pot, heat the butter and olive oil over medium heat. Add the onions and cook, stirring occasionally, until they turn a deep golden brown, about 30 minutes. Be patient, as this caramelization process is key to developing the rich flavor.
2. Once the onions are caramelized, add the wine and scrape up any browned bits from the bottom of the pot. Let it simmer for 3-5 minutes.
3. Pour in the beef broth, add the thyme and bay leaf, and bring the soup to a boil. Reduce the heat and let it simmer for 20-30 minutes. Season with salt and pepper to taste.
4. While the soup simmers, preheat the broiler. Place the slices of baguette on a baking sheet and toast under the broiler for 2-3 minutes, or until golden brown.
5. To serve, ladle the soup into oven-safe bowls, place a toasted baguette slice on top of each, and sprinkle generously with grated Gruyère cheese.
6. Place the bowls under the broiler for 2-3 minutes until the cheese is melted and bubbly.

Soupe à l’Oignon is a comforting and savory French classic that delights with its deep flavors and luxurious textures. The caramelized onions create a rich, sweet depth, while the beef broth adds a savory, hearty element. The melted cheese on the toasted baguette brings everything together for a satisfying meal. Whether enjoyed as a starter or a main dish, this soup is perfect for cozy nights and is sure to impress anyone who tries it. It’s the kind of dish that embodies the essence of French culinary tradition—simple, but incredibly flavorful.

French Spinach Soup (Soupe aux Épinards)

Soupe aux Épinards is a fresh, vibrant soup that celebrates the flavors of spinach, often paired with potatoes and leeks for added creaminess. This light yet hearty soup is packed with nutrients, making it a perfect choice for a healthy, satisfying meal. The spinach’s mild earthiness is complemented by the delicate flavors of herbs and vegetables, while a touch of cream or crème fraîche rounds out the texture, giving the soup a smooth, velvety finish. It’s an ideal choice for a spring meal or when you’re looking for something nutritious and comforting.

Ingredients:

• 4 cups fresh spinach, washed and chopped
• 1 large leek, cleaned and sliced
• 2 potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1/2 cup heavy cream (optional)
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the leek, onion, and garlic, and sauté until softened, about 5-7 minutes.
2. Add the diced potatoes and cook for an additional 5 minutes, stirring occasionally.
3. Pour in the vegetable broth and bring the soup to a boil. Reduce the heat and simmer for 15-20 minutes, or until the potatoes are tender.
4. Stir in the spinach and cook for an additional 5 minutes, until the spinach is wilted.
5. Use an immersion blender to puree the soup until smooth, or blend it in batches if you prefer a creamier texture.
6. Stir in the heavy cream (if using) and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Soupe aux Épinards is a light yet satisfying French soup that combines the freshness of spinach with the creamy texture of potatoes and leeks. It’s a nutritious and delicious way to enjoy spinach, offering a smooth, velvety finish that is both comforting and refreshing. The optional addition of cream provides extra richness, but the soup is equally flavorful without it. Ideal for a light lunch or as a starter to a larger French meal, this soup is a healthy and comforting addition to your culinary repertoire.

Note: More recipes are coming soon!