Creamy Garlic Bread Soup (View Print Version)

Velvety blend of garlic, toasted bread, and fresh herbs in a comforting broth for chilly days.

# What You'll Need:

→ Bread

01 - 4 cups day-old rustic bread cubes (approximately 7 oz), preferably sourdough or country loaf

→ Dairy

02 - 2 tablespoons unsalted butter
03 - 1 cup heavy cream (240 ml)
04 - 1 cup grated Parmesan cheese (3.5 oz)

→ Vegetables & Aromatics

05 - 2 tablespoons olive oil
06 - 1 medium yellow onion, finely chopped
07 - 6 large garlic cloves, minced
08 - 1 celery stalk, finely chopped
09 - 1 sprig fresh thyme or 1/2 teaspoon dried thyme
10 - 2 tablespoons fresh parsley, chopped, plus extra for garnish

→ Liquids

11 - 4 cups vegetable broth (1 quart)

→ Seasoning

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - Heat olive oil and butter in a large pot over medium heat. Add chopped onion, celery, and a pinch of salt. Sauté for 5 minutes until softened.
02 - Add minced garlic and thyme. Cook for 2 minutes, stirring frequently to prevent burning and to release fragrance.
03 - Stir in bread cubes, coating them thoroughly with the aromatics and fats. Toast for 3 to 4 minutes to allow the bread to absorb flavors.
04 - Pour in vegetable broth. Bring to a boil, then reduce heat to a simmer. Cover and cook for 15 minutes, stirring occasionally until the bread softens completely.
05 - Remove thyme sprig. Blend the soup using an immersion blender or in batches with a countertop blender until velvety smooth.
06 - Stir in heavy cream and Parmesan cheese. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Season with salt and pepper to taste.
07 - Ladle soup into bowls. Garnish with chopped parsley and additional Parmesan cheese if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • It turns humble stale bread into something luxurious and velvety, with almost no waste.
  • The whole thing comes together in under 45 minutes, which means weeknight dinner without the stress.
  • It tastes like garlic bread in soup form—rich, creamy, and absolutely craveable.
02 -
  • Don't skip the garlic-toasting step; those 2 minutes of cooking transform raw garlic into something sweet and mellow instead of harsh and biting.
  • If your bread is too soft or fresh, it'll turn into baby food instead of adding body to the soup—truly day-old or older bread is non-negotiable here.
03 -
  • Use freshly grated Parmesan if you have it; pre-shredded cheese has anti-caking agents that prevent it from melting as smoothly, which affects the final texture.
  • If your soup seems too thick after blending, thin it with a splash of warm broth or cream—you want it pourable but still velvety, not runny.
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