Creamy Garlic Bread Soup (Print View)

A velvety broth blending garlic, rustic bread, and cream for a comforting, flavorful meal.

# Components:

→ Bread

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

→ Dairy

02 - 2 tbsp unsalted butter
03 - 1 cup (8 fl oz) heavy cream
04 - 1 cup (3.5 oz) grated Parmesan cheese

→ Vegetables & Aromatics

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

→ Liquids

11 - 4 cups (34 fl oz) vegetable broth

→ Seasoning

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

# Directions:

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 - Incorporate minced garlic and thyme; cook for 2 minutes, stirring frequently to prevent burning.
03 - Stir in bread cubes, coating evenly with aromatics and fat. Toast for 3 to 4 minutes 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 bread softens completely.
05 - Discard thyme sprig. Blend soup using an immersion blender or countertop blender until smooth and creamy.
06 - Stir in heavy cream and Parmesan cheese. Simmer gently for 3 to 4 minutes until heated through and slightly thickened. Adjust seasoning with salt and pepper.
07 - Ladle soup into bowls and garnish with chopped parsley and extra Parmesan if desired. Serve hot.

# Expert Advice:

01 -
  • It turns humble bread into something sophisticated without pretending to be anything it's not.
  • The flavor tastes fancier than it has any right to be, which makes you feel clever for making it.
  • Forty-five minutes from start to finish means you can have a restaurant-quality soup on a Wednesday night without the stress.
02 -
  • Day-old bread is non-negotiable—fresh bread turns to mush and disappears instead of dissolving into the soup in a way that creates body and creaminess.
  • Don't skip the toasting step where the bread cubes sit in the aromatics and fat; that's where the actual garlic bread flavor lives, and rushing it makes the soup taste flat.
  • Taste before you finish; the seasoning needs to be bold enough to stand up to the cream and cheese, or the whole soup will taste muted.
03 -
  • If your soup breaks when you add the cream (looks separated or grainy), it usually means the temperature spiked too fast—just lower the heat and stir in the cream slowly off the heat, then warm it gently on the stovetop.
  • Leftover soup keeps in the fridge for about three days and reheats beautifully on the stovetop with a splash of broth or water to loosen it back up.
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